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Chicken Meatballs with Homemade Spinach Alfredo Sauce
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Ingredients:
1/2 Cup Breadcrumbs
1/4 Cup Milk
1/2 Medium Onion, finely chopped
2 Garlic Cloves, minced
1/4 Cup Fresh Parsley, loosely packed
3 Tbsp Sun Dried Tomatoes
1 lb Ground Chicken (or sub Ground Turkey)
5 oz Whole Milk Ricotta
1 Egg
1/3 Cup Grated Parmesan Cheese
1 Tsp Italian Seasoning
1/2 Tsp Salt
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Prepare the meatballs. Combine the breadcrumbs and milk in a large mixing bowl. Set aside.
Add the onion, garlic, parsley, and sun-dried tomatoes to the bowl of a food processor. Pulse until finely chopped. Add to the bowl with the milk and breadcrumb mixture, along with the egg, ricotta cheese, parmesan cheese, Italian seasoning, and salt. Mix to combine.
Add the chicken and mix until just combined. Do not overmix. Use a cookie scoop to scoop the mixture into balls and place on the prepared baking sheet. You should have enough mixture for 18-20 meatballs.
Spritz the top of the meatballs with cooking spray and bake for 18-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove from the oven and set aside.
While the meatballs are baking, cook the bacon according to package instructions. Remove to a paper towel lined plate to drain the excess grease. Once cool, chop and set side.
Prepare the sauce (ingredient list below). In the same pan you cooked the bacon (keep the grease), melt the butter over medium heat. Add the garlic and cook for about 30 seconds or until fragrant. Add the heavy cream, salt, and pepper, and stir to combine. Bring to a simmer and let simmer for about 2 minutes.
Reduce the heat to low and add the parmesan cheese and whisk to combine. Continue to heat until completely melted.
Add the spinach and cook until wilted. Stir to combine.
Add the meatballs to the sauce. Let the meatballs warm through for 2-3 minutes in the sauce. When ready to serve, add the bacon on top of the meatballs/sauce, and remove from the heat.
Place the meatballs and drizzle some of the sauce over the top. Garnish with fresh parsley. Enjoy!
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Chicken Meatballs with Homemade Spinach Alfredo Sauce
Ingredients:
1/2 Cup Breadcrumbs
1/4 Cup Milk
1/2 Medium Onion, finely chopped
2 Garlic Cloves, minced
1/4 Cup Fresh Parsley, loosely packed
3 Tbsp Sun Dried Tomatoes
1 lb Ground Chicken (or sub Ground Turkey)
5 oz Whole Milk Ricotta
1 Egg
1/3 Cup Grated Parmesan Cheese
1 Tsp Italian Seasoning
1/2 Tsp Salt
Spinach Alfredo Sauce
8 Strips of Bacon
4 Tbsp Unsalted Butter
2 Garlic Cloves, minced
1 1/2 Cups Heavy Whipping Cream
1/2 Tsp Salt
1/4 Tsp Black Pepper
2 Cups Grated Parmesan Cheese
5 oz Bag Baby Spinach
Fresh Parsley, chopped, to garnish
Directions:
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Prepare the meatballs. Combine the breadcrumbs and milk in a large mixing bowl. Set aside.
Add the onion, garlic, parsley, and sun-dried tomatoes to the bowl of a food processor. Pulse until finely chopped. Add to the bowl with the milk and breadcrumb mixture, along with the egg, ricotta cheese, parmesan cheese, Italian seasoning, and salt. Mix to combine.
Add the chicken and mix until just combined. Do not overmix. Use a cookie scoop to scoop the mixture into balls and place on the prepared baking sheet. You should have enough mixture for 18-20 meatballs.
Spritz the top of the meatballs with cooking spray and bake for 18-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove from the oven and set aside.
While the meatballs are baking, cook the bacon according to package instructions. Remove to a paper towel lined plate to drain the excess grease. Once cool, chop and set side.
Prepare the sauce (ingredient list below). In the same pan you cooked the bacon (keep the grease), melt the butter over medium heat. Add the garlic and cook for about 30 seconds or until fragrant. Add the heavy cream, salt, and pepper, and stir to combine. Bring to a simmer and let simmer for about 2 minutes.
Reduce the heat to low and add the parmesan cheese and whisk to combine. Continue to heat until completely melted.
Add the spinach and cook until wilted. Stir to combine.
Add the meatballs to the sauce. Let the meatballs warm through for 2-3 minutes in the sauce. When ready to serve, add the bacon on top of the meatballs/sauce, and remove from the heat.
Place the meatballs and drizzle some of the sauce over the top. Garnish with fresh parsley. Enjoy!
Spinach Alfredo Sauce
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