Ingredients
Scale
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, roughly 1.5 inches in diameter, and place on a parchment-lined baking sheet.
- Heat a skillet over medium-high and brown meatballs in batches until golden on all sides. Remove and set aside.
- In the same skillet, reduce heat and add heavy cream and Parmesan cheese. Stir in chopped spinach and garlic, allowing the sauce to thicken. Add meatballs back into the skillet to coat with sauce.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Meatballs can be frozen before cooking; thaw and cook thoroughly before serving.
- Serve with pasta, quinoa, or as an appetizer, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Healthy, Low-Carb
Nutrition
- Serving Size: 1 meatball
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg