Introduction

These baked chicken ricotta meatballs with spinach Alfredo sauce offer a flavorful twist on a classic comfort food. Tender meatballs combined with a creamy, cheesy sauce make for a dish that’s perfect for a cozy dinner any night of the week.

The dish shows a white bowl filled with about ten golden-brown meatballs, each partly covered in a creamy white sauce with visible herbs mixed in. Bright green wilted spinach leaves are scattered among the meatballs, swimming in the sauce. Small, dark red pieces of sun-dried tomato are placed on top of several meatballs, adding a rich contrast of color. The sauce looks smooth and thick, coating the meatballs and spinach evenly. The bowl sits on a white marbled surface with a gray cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Italian breadcrumbs or regular breadcrumbs
1/2 cup milk
1 medium onion, very finely chopped
3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 lb ground chicken or ground turkey
6 oz whole milk ricotta (approximately ¾ cup)
1 large egg
1/3 cup Parmesan cheese, freshly grated
1 tsp Italian seasoning
1 tsp salt, or as needed
6 bacon strips
4 tbsp butter
2 cloves garlic, minced
1 1/2 cup heavy cream (35% fat)
1/2 tsp salt
1/4 tsp pepper
2 cup Parmesan cheese, freshly grated
5 oz baby spinach (approximately 150 grams)
1 tbsp fresh parsley, to garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft.
Step 3: Add finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, grated Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix until combined.
Step 4: Scoop out the meat mixture and form into balls, about 1 ½ inches in diameter. Place on the prepared baking sheet.
Step 5: Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden. An internal temperature of 165°F (74°C) indicates doneness.
Step 6: For the sauce, cook bacon in a skillet over medium heat until crispy. Drain on a plate lined with paper towels and chop.
Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
Step 8: Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
Step 9: Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
Step 10: Add baked meatballs to the sauce. Toss to coat. Simmer for 2-3 minutes. Garnish with chopped bacon and fresh parsley before serving.

Tips & Variations

For a lower-fat option, substitute half of the cream with milk and use turkey bacon or omit bacon altogether.
Sun-dried tomatoes add a vibrant flavor, but you can swap them for roasted red peppers for a different twist.
Make sure not to overmix the meatball mixture to keep them tender and juicy.
Serve over pasta or zucchini noodles for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave until heated through, stirring occasionally to keep the sauce smooth.

How to Serve

A white bowl filled with creamy fettuccine pasta layered at the bottom, topped with six round, light brown meatballs speckled with green herbs, covered in a smooth, creamy white sauce. Dark green wilted spinach leaves are mixed in among the pasta and meatballs. On top of some meatballs lie small pieces of dried, reddish-brown sun-dried tomatoes. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, you can freeze the cooked meatballs before adding them to the sauce. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Reheat thoroughly in sauce or the oven.

What can I use instead of ricotta?

If you don’t have ricotta, cottage cheese or cream cheese can be used as a substitute, though the texture and flavor will vary slightly. Make sure to drain cottage cheese well to avoid excess moisture.