Not all meatballs need to be made with ground beef and served with red sauce. We’re using ground chicken with the addition of sun dried tomatoes and ricotta cheese that really makes for a different recipe. Serve this with Alfredo sauce and spinach over pasta for a complete meal.
Course Main Course
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Total Time 50 minutesmins
Servings 4
Author Sparkle Markets
Ingredients
1/2cupseasoned breadcrumbs
1/2cupmilk
1onionfinely chopped
3cloves garlicminced
1/4cupchopped fresh parsely
1/4cupsun-dried tomatoesfinely chopped
1 1/2lbsground chicken or turkey
3/4cupricotta cheese
1large egg
1/3cupfreshly grated Parmesan cheese
3/4tspItalian seasoning
1/2tspsalt
1/4tspfreshly ground black pepper
1jarprepared Alfredo sauce
6ozfresh spinach
Instructions
Preheat oven to 450°.In a medium bowl combine the breadcrumbs with milk. Set aside to soak for 2 minutes. In a large bowl, combine the mixture with the chicken, the soaked breadcrumbs, onion, garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt and pepper. Mix just until combined. Don't over mix or it will be dense.
Shape the mixture into balls and place on a prepared baking sheet lined with parchment paper and sprayed with nonstick cooking spray. Bake for 15 to 20 minutes or until the meatballs are crisp on the outside and cooked through.
In a large pan, heat Alfredo sauce. Add the spinach and cook for until wilted. Add meatballs and cook until the sauce thickens slightly. Serve over pasta.