RICOTTA CHICKEN MEATBALLS with MANCHEGO-GOAT CHEESE SAUCE

these little meatballs are pulling for double duty. adding ricotta cheese keeps the lean chicken moist, and the spinach helps keep it healthy! not only are they perfect with a toothpick and a creamy cheese sauce for dipping, but they would happily take over your typical spaghetti and meatballs dinner any night! so jazz up your appetizers, these little guys are here to impress!

INGREDIENTS:
for meatballs:
1 lb ground chicken
1/4 cup frozen chopped spinach, thawed and drained
3/4 cup ricotta cheese
1 egg, beaten
2 cloves garlic, minced
1/4 cup bread crumbs
1 tbs. grated parmesan cheese
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS:
-mix all ingredients together
-form into balls about the size of walnuts
-if mixture becomes too sticky, keep a small bowl of water to dip fingers in, get hands wet, and continue rolling meatballs
-place meatballs in a greased casserole dish
-cook at 375 degrees for 30 minutes, turning the meatballs half way through cooking time
-serve with toothpicks, and enjoy!

INGREDIENTS:
for cheese sauce:
1 tbs. butter
1 tbs. flour
1 cup chicken broth, warmed
2 ounces manchego cheese, grated
1 tbs. goat cheese
few shakes of nutmeg

DIRECTIONS:
-over medium low heat, melt butter in a pan
-add flour, and continuously stir for about 1 minute
-pour in warm chicken broth and keep stirring for an additional minute
-add cheeses and nutmeg
-stir until cheeses melt
-pour into a dish for dipping and enjoy!

makes approximately 30+ small meatballs

SHOUT OUTS:
this recipe was inspired by tasty appetizers eaten at The Quarry in Brevard, North Carolina

TIPS and ADAPTATIONS:
-use ground turkey instead of chicken
-replace the goat cheese with cream cheese and the manchego with pecorino romano or parmesan
-for a more 'adult' cheese sauce, use half white wine, half chicken broth
-take left over cheese sauce and pour over pasta, add meatballs, and have a delicious dinner! or simply use the meatball recipe to replace your typical beef/pork/veal meatballs for a healthier option!
-if the flour in your cheese sauce becomes lumpy, try adding more butter

LESSON LEARNED:
-the butter and flour mixture is referred to as a 'roux;' it is the base for most all cream and cheese sauces