Spinach & Artichoke Chicken Meatballs

Delicious chicken meatballs with spinach and artichoke, paired with high-protein Alfredo sauce made from cottage cheese. Perfect for a healthy weeknight meal!

By @hopefulfoodfinds

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 lb ground chicken
• 1 unit egg
• 0.33 cup breadcrumbs gluten-free
• 0.25 cup grated Parmesan
• 2 units garlic cloves minced
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.5 cup marinated artichoke hearts chopped
• 0.5 cup cooked spinach chopped
• 1 tbsp olive oil
• 2 cups cottage cheese
• 0.5 cup grated Parmesan cheese
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp garlic powder
• 0.5 cups reserved pasta water or regular water
• 1 lb pasta of choice

Instructions

1. In a large bowl, combine ground chicken, egg, breadcrumbs, grated Parmesan, minced garlic, salt, pepper, chopped marinated artichoke hearts, and cooked spinach. Mix until fully incorporated.
2. Scoop the mixture into tablespoon-sized balls.
3. Pan fry the meatballs in a skillet over medium heat with a tablespoon of olive oil until cooked through, or bake at 400°F for 20-25 minutes.
4. For the Alfredo sauce, add cottage cheese, grated Parmesan cheese, salt, pepper, and garlic powder into a food processor or blender. Blend until smooth.
5. Add reserved pasta water to the blender to loosen the texture into a sauce.
6. Pour the mixture into a saucepan and cook over medium-low heat until heated through.
7. Cook pasta of choice according to package instructions and drain.
8. Add the cooked pasta to the sauce, mix well and add the meatballs. Serve immediately.