Introduction

These baked chicken ricotta meatballs with spinach Alfredo sauce are a delicious twist on a classic comfort food. Tender meatballs baked to perfection are smothered in a creamy, garlicky sauce loaded with fresh spinach and crispy bacon. Perfect for a cozy weeknight dinner or a special occasion.

The image shows a white bowl full of golden brown meatballs covered in a creamy white sauce with hints of black pepper. The sauce is mixed with wilted green spinach leaves, and each meatball is topped with small pieces of reddish sun-dried tomatoes. The meatballs are arranged close to each other, some partially covered by the sauce, on a smooth white marbled surface underneath the bowl. 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 (for sauce)
1 1/2 cup heavy cream (35% fat)
1/2 tsp salt (for sauce)
1/4 tsp pepper
2 cup Parmesan cheese, freshly grated (for sauce)
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 the breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft.
Step 3: 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 until well combined.
Step 4: Scoop out the meat mixture and form into balls about 1 ½ inches in diameter. Place them evenly on the prepared baking sheet.
Step 5: Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and lightly golden. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Step 6: While the meatballs bake, cook the bacon strips in a skillet over medium heat until crispy. Drain on paper towels and chop into pieces.
Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Step 8: Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, then season with salt and pepper.
Step 9: Whisk in the Parmesan cheese until melted and smooth. Add the baby spinach and cook until wilted, about 2 minutes.
Step 10: Add the baked meatballs to the sauce and gently toss to coat. Let everything simmer together for 2-3 minutes to meld the flavors.
Step 11: Garnish with chopped bacon and fresh parsley before serving.

Tips & Variations

Use turkey instead of chicken if you prefer a leaner meatball.
For a spicier kick, add crushed red pepper flakes to the Alfredo sauce.
Serve the meatballs over your favorite pasta or with crusty bread to soak up the sauce.
Make ahead: Form meatballs and refrigerate for up to 24 hours before baking.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. You can also freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a white bowl filled with small, round meatballs that are golden-brown on top, covered in a creamy white sauce with specks of black pepper. The sauce is thick and smooth, surrounding the meatballs almost fully, with wilted green spinach leaves scattered evenly throughout. There are small pieces of sun-dried tomatoes placed on top of several meatballs, adding a dark red contrast against the cream and green. The white marbled surface underneath the bowl adds a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of Italian breadcrumbs?

Yes, regular breadcrumbs work just fine. You can add extra Italian seasoning if you want to boost the flavor.

Is it necessary to use ricotta cheese in the meatballs?

Ricotta adds moisture and tenderness to the meatballs, making them extra juicy. You can substitute with cottage cheese drained well, but the texture might vary slightly.