Check out my REEL on how I did!
Creamy Chicken Meatballs with Ricotta
Ingredients
- 300 g minced chicken or any other meat for 12 meatballs
- 1 tbsp garlic powder
- 1 ½ Italian herbs
- ½ tsp chicken stock powder
- 2 tbsp Parmesan cheese
- 2 tbsp Ricotta
- 2 tbsp breadcrumbs
- 1 egg
- For the creamy spinach sauce:
- 150 ml cream
- 3 tbsp Ricotta
- 3 handfuls of fresh spinach
- ¼ cup water or pasta water
- 1 tbsp garlic powder
- 1 tsp butter optional
- 1-2 tbsp Parmesan cheese
- salt & pepper to taste
- For garnish:
- sun-dried tomatoes
- Parmesan shavings
- basil leaves
Instructions
- Place all the ingredients for the chicken (or other vegan/meat) meatballs in a bowl and mix well.
- Form the meatballs with your hands and cook them in a pan with some olive oil until they are golden brown and fully cooked. This takes about 15+ minutes depending on the size.
- When the meatballs are cooked, remove them from the pan and add the cream, followed by the rest of the sauce ingredients except for the spinach.
- Make sure you stir well before you add the spinach. Cook the spinach until it's almost and turn off the heat then.
- Serve the sauce on a big plate or toss it through some pasta, drizzle it over rice/mash and add the meatballs on top. Garnish with some sun-dried tomatoes, Parmesan shavings and Basil leaves.
- If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.