Step-by-step Instructions

Step 1: Prepare the Chicken Ricotta Meatballs

1. Preheat the Oven
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease an oven-safe pan to prevent sticking.
2. Mix the Meatball Ingredients
   • In a large mixing bowl, combine the following ingredients: 1 lb ground chicken, 1 cup ricotta cheese, 1 large egg, ½ cup grated Parmesan cheese, ½ cup breadcrumbs, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley (or 1 teaspoon dried), 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
   • Mix the ingredients gently until well combined. Be careful not to overmix, as this can make the meatballs dense. The ricotta will give the mixture a soft, moist texture.
3. Form the Meatballs
   • Use a tablespoon or cookie scoop to portion out the mixture, rolling each portion into meatballs about 1 to 1½ inches in diameter. Wet your hands slightly to prevent the mixture from sticking. Place the meatballs evenly on the prepared baking sheet, leaving space between them to allow for even cooking.
4. Bake the Meatballs
   • Place the meatballs in the preheated oven and bake for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature of the meatballs should reach 165°F (74°C). Once cooked, set the meatballs aside while you prepare the sauce.

Step 2: Make the Spinach Alfredo Sauce

1. Melt the Butter
   • In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add the Cream
   • Pour 1 cup of heavy cream into the skillet with the garlic. Bring the cream to a gentle simmer, stirring occasionally. Let it simmer for about 3-4 minutes to thicken slightly. Stir continuously to avoid burning the cream.
3. Incorporate the Parmesan Cheese
   • Add ½ cup grated Parmesan cheese to the simmering cream and stir until the cheese is fully melted and the sauce is smooth. Add ¼ teaspoon ground nutmeg (optional) for added depth of flavor. Season with salt and pepper to taste. Continue stirring to prevent clumps from forming.
4. Add the Spinach
   • Stir in 4 cups of fresh spinach, allowing it to wilt into the sauce. This should take about 2-3 minutes. As the spinach wilts, it will blend beautifully into the creamy sauce, creating a vibrant green color.

Step 3: Combine and Serve

1. Add the Meatballs to the Sauce
   • Once the spinach has wilted and the sauce is fully combined, gently add the baked meatballs to the skillet. Toss them in the Alfredo sauce, ensuring each meatball is evenly coated with the rich, creamy sauce.
2. Serve the Dish
   • Serve the Chicken Ricotta Meatballs with Spinach Alfredo Sauce over your choice of pasta, zucchini noodles, or cauliflower rice for a low-carb option. You can also enjoy the meatballs on their own, accompanied by a side of roasted vegetables or garlic bread.
   • Garnish with extra Parmesan cheese, fresh parsley, and a sprinkle of cracked black pepper for added flavor and presentation.