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baked-chicken-ricotta-meatballs-spinach-alfredo-sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs in a rich creamy spinach Alfredo sauce with crispy bacon. Easy, comforting, and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Italian breadcrumbs or regular breadcrumbs
  • 1/2 cup whole milk to soak breadcrumbs
  • 1 medium onion very finely chopped
  • 3 garlic cloves minced
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1.5 lbs ground chicken or ground turkey; avoid extra-lean
  • 6 oz whole milk ricotta approximately 3/4 cup
  • 1 large egg
  • 1/3 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • salt to taste
  • 6 bacon strips
  • 4 tbsp butter
  • 2 garlic cloves minced, for sauce
  • 1.5 cup heavy cream 35% fat
  • 1/2 tsp salt for sauce
  • 1/4 tsp black pepper
  • 2 cup Parmesan cheese freshly grated, for sauce
  • 5 oz baby spinach
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Food processor
  • Large baking sheet
  • Parchment paper
  • Large skillet or nonstick pan
  • Mixing bowls
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine breadcrumbs and milk. Let soak for 2 minutes.
  3. Add onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped, scraping down the sides as needed.
  4. In a large bowl, combine the processed mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix just until combined. Do not overmix.
  5. Shape into 18 to 20 meatballs (about 2.5 inches each). Place on prepared baking sheet and spray with cooking oil spray. Bake for 15 to 20 minutes until golden and cooked through to an internal temperature of 165°F.
  6. While meatballs bake, heat a large skillet over medium heat. Fry bacon until crispy, then transfer to a plate.
  7. In the same pan, melt butter. Add garlic and cook for about 1 minute until fragrant.
  8. Add heavy cream and bring to a gentle simmer. Cook for 2 minutes. Season with salt and black pepper.
  9. Whisk in the Parmesan cheese until fully melted and smooth.
  10. Add baby spinach and cook for 1 to 2 minutes until wilted.
  11. Add the baked meatballs to the sauce and simmer for 2 more minutes until the sauce thickens slightly. Chop bacon and scatter over the top. Garnish with fresh parsley and serve immediately.

Notes

Do not overmix the meatball mixture or they will turn dense. Use whole milk ricotta and freshly grated Parmesan for best results. Meatballs can be baked ahead and refrigerated for up to 3 days or frozen for up to 3 months. Serve over fettuccine, jasmine rice, or with crusty bread.