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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.9 from 130 reviews

Delicious baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce featuring crispy bacon and Parmesan cheese, perfect for a comforting and flavorful meal.

Ingredients

Scale

Meatballs

  • 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

Sauce and Garnish

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prepare for baking the meatballs.
  2. Soften Breadcrumbs: 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, creating a moist base for the meatballs.
  3. Mix Meatball Ingredients: Add the 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 thoroughly until all ingredients are evenly combined.
  4. Form Meatballs: Scoop out the meat mixture and form it into balls approximately 1 ½ inches in diameter. Arrange the meatballs evenly on the prepared baking sheet to ensure even cooking.
  5. Bake Meatballs: Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and lightly golden. Check for an internal temperature of 165°F (74°C) to confirm they are fully cooked.
  6. Cook Bacon: While the meatballs bake, cook the bacon strips in a skillet over medium heat until crispy. Remove bacon and drain on a plate lined with paper towels, then chop into small pieces for garnish.
  7. Prepare Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  8. Simmer Cream: Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes to thicken slightly, then season with salt and pepper to taste.
  9. Add Cheese and Spinach: Whisk in Parmesan cheese until melted and smooth. Add baby spinach to the skillet and cook until wilted, combining flavors into the Alfredo sauce.
  10. Toss Meatballs with Sauce: Add the baked meatballs to the skillet with the sauce. Toss gently to coat the meatballs thoroughly, and let them simmer together for an additional 2-3 minutes to marry the flavors.
  11. Garnish and Serve: Sprinkle the chopped crispy bacon and fresh parsley over the meatballs. Serve warm for a rich and satisfying meal.

Notes

  • You can substitute ground turkey if preferred for a leaner option.
  • Use whole milk ricotta for the creamiest texture in meatballs.
  • Ensure internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
  • The sauce can be adjusted with more or less cream depending on desired thickness.
  • Leftover meatballs and sauce store well in the fridge for up to 3 days.

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, creamy sauce, Italian meatballs, healthy chicken recipe

Find it online: https://hannahdelgado.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/