Alfredo Chicken Meatballs

Ingredients

1/2 cup breadcrumbs
1/2 cup milk
1 medium onion, finely chopped
3 garlic cloves
1/4 cup fresh parsley, finely chopped
1/4 cup sun dried tomatoes, finely chopped
1.5 pounds ground chicken
3/4 cup ricotta
1 egg
1/3 cup freshly grated Parmesan cheese
Tuscan Evening

For the sauce:
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy whipping cream
2 cups freshly grated Parmesan cheese
5 Oz baby spinach
Additional Tuscan Evening (optional)

Instructions

Preheat oven to 450 degrees and grease a large baking sheet.

Combine breadcrumbs with milk and set aside to soak for 2 minutes.

In a large bowl, add the onion, garlic, parsley, sun dried tomatoes, ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, and Tuscan evening. Mix until just combined, don’t overmix or it will be dense.

Form 2.5 inch meatballs and place onto the greased baking sheet. Place in the oven for 15-20 minutes or until the meatballs are crisp and cooked through.

To make the sauce, melt butter then add the garlic and cook until fragrant. Add the cream and bring to a gentle simmer. Add additional Tuscan Evening if desired. Whisk in the Parmesan cheese until melted. Finally, add the baby spinach and cook until wilted.

Add in the baked meatballs and cook further for 2 minutes or until the sauce thickens slightly.

Serve alone or with pasta of your choice!