Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients: For the Meatballs:1 lb ground chicken½ cup breadcrumbs1 egg1 tbsp Italian seasoningSalt and pepper, to tasteFor the Spinach Alfredo Sauce:2 tbsp butter3 cloves garlic, minced2 cups fresh spinach1 cup heavy cream¾ cup grated Parmesan cheese½ cup ricotta cheeseTo Serve:Cooked pasta of your choice Instructions:Instructions: Prepare the Meatballs: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just incorporated. Form into 1 to 1.5-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).Make the Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté for about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Pour in heavy cream and simmer for 2-3 minutes, stirring occasionally. Reduce heat to low, stir in Parmesan and ricotta cheeses until smooth. Season with salt and pepper.Combine and Serve: Transfer cooked meatballs to the skillet with the Alfredo sauce. Toss gently to coat. Serve over your favorite cooked pasta. Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 4