Description
Juicy chicken and ricotta meatballs cooked in an air fryer, served in a creamy spinach Alfredo sauce.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (for sauce)
Instructions
- Preheat air fryer to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper.
- Shape into 1-inch meatballs and place in the air fryer basket.
- Cook for 10-12 minutes, shaking halfway, until golden and cooked through.
- In a skillet, sauté spinach until wilted.
- Add heavy cream, chicken broth, and Parmesan, simmer until thickened.
- Toss meatballs in the sauce and serve.
Notes
- Use fresh ricotta for best texture.
- Adjust seasoning to taste.
- Serve with pasta or crusty bread.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Italian