Ingredients
- Ground Chicken: 1.5 lbs
- Ricotta Cheese: 1 cup (whole milk)
- Parmesan Cheese: 1/2 cup (grated)
- Breadcrumbs: 1/2 cup (Italian seasoned)
- Egg: 1 large
- Garlic: 2 cloves (minced)
- Dried Oregano: 1 teaspoon
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, and dried oregano. Mix thoroughly but gently until just combined. Avoid overmixing.
- Step 2: Form the mixture into 1-inch meatballs. Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Step 3: Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
- Step 4: While the meatballs are baking, prepare your favorite spinach Alfredo sauce (either store-bought or homemade).
- Step 5: Once the meatballs are cooked, add them directly to the spinach Alfredo sauce. Gently toss to coat. Serve immediately over pasta, zucchini noodles, or on their own.
Notes
- Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days to prevent the pasta from becoming soggy.
- For best results, reheat the meatballs gently in the Alfredo sauce over low heat on the stovetop, stirring occasionally, until warmed through.
- Serve these versatile meatballs as an appetizer with crusty bread for dipping, or alongside a fresh garden salad for a lighter meal.
- Don't overmix the meatball mixture; gently combine the ingredients to keep them tender and prevent a tough texture after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American