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Creamy Chicken Meatballs with Ricotta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.