To make the Chicken Ricotta Meatballs:
1 pound of ground chicken
1/2 cup of ricotta cheese
1/4 cup of shredded Parmesan cheese
1 big egg
Half a cup of breadcrumbs
2 pieces of garlic, finely chopped
1 teaspoon of Italian herbs
Half a teaspoon of salt and a quarter teaspoon of black pepper.
2 tablespoons of freshly chopped parsley, if desired.
2 tablespoons of olive oil (for cooking)
For the Creamy Spinach Sauce:
2 tablespoons of butter
3 pieces of minced garlic
1 cup of thick cream
1 cup of shredded Parmesan cheese
2 cups of chopped fresh spinach, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
1/4 teaspoon of ground nutmeg (you can choose not to add it).
Guidelines:
Make the meatballs.
Mix together minced chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley (if desired) in a big bowl. Stir thoroughly.
Make the mixture into balls that are 1 ½ inches in size, which will give you around 16-18 meatballs.
Make the meatballs.
In a big frying pan, warm up some olive oil on medium heat. Cook the meatballs for 5-7 minutes, flipping them occasionally, until they are browned and completely cooked. Take out and keep to the side.
Prepare the Alfredo sauce with spinach.
In the same pan, melt the butter. Put garlic in the pan and cook for around 1 minute until it smells good.
Add thick cream and heat until it starts to bubble. Mix in Parmesan cheese until the sauce becomes thick and smooth.
Add spinach, salt, pepper, and nutmeg. Cook until the spinach is soft and mixed well with the sauce.
Put the meatballs back in the pan and cover them with Alfredo sauce. Cook together for 3-5 minutes.