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 minsCook Time 20 minsTotal Time 50 mins Servings 4Author Sparkle Markets
Ingredients
1/2 cup seasoned breadcrumbs
1/2 cup milk
1 onion finely chopped
3 cloves garlic minced
1/4 cup chopped fresh parsely
1/4 cup sun-dried tomatoes finely chopped
1 1/2 lbs ground chicken or turkey
3/4 cup ricotta cheese
1 large egg
1/3 cup freshly grated Parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 jar prepared Alfredo sauce
6 oz fresh 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.
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