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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.7 from 132 reviews

These baked chicken ricotta meatballs are tender and flavorful, combined with a creamy spinach Alfredo sauce that enhances their taste. This recipe blends Italian-seasoned ground chicken with ricotta and sun-dried tomatoes, baked to perfection and served in a rich homemade Alfredo sauce with crispy bacon and fresh spinach, making it a perfect weeknight dinner option.

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 prevent sticking.
  2. Prepare Breadcrumb Mixture: 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 and mushy.
  3. Combine Meatball Ingredients: Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta cheese, egg, grated Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix everything thoroughly until all ingredients are evenly combined.
  4. Form Meatballs: Scoop the meat mixture and form it into balls about 1 ½ inches in diameter. Arrange the meatballs evenly on the prepared baking sheet.
  5. Bake Meatballs: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the meatballs are cooked through and lightly golden. Check that the internal temperature reaches 165°F (74°C) for safe consumption.
  6. Cook Bacon: While the meatballs bake, cook the bacon strips in a skillet over medium heat until crispy. Remove and place onto a paper towel-lined plate to drain excess fat, then chop into small pieces.
  7. Make Alfredo Sauce: In the same skillet with residual bacon fat, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  8. Add Cream and Seasoning: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken, then season with salt and pepper to taste.
  9. Incorporate Parmesan and Spinach: Whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Add the baby spinach and cook until the spinach is wilted, about 2 minutes.
  10. Combine Meatballs and Sauce: Transfer the baked meatballs into the Alfredo sauce. Toss gently to coat the meatballs evenly. Let them simmer together for 2-3 minutes to meld the flavors.
  11. Garnish and Serve: Sprinkle the chopped crispy bacon and fresh parsley over the top as a garnish. Serve immediately, optionally over pasta or with crusty bread.

Notes

  • Serve the meatballs over your favorite pasta or with crusty artisan bread for a complete, satisfying meal.
  • For extra heat, add crushed red pepper flakes to the Alfredo sauce to give the dish a spicy kick.
  • Make sure not to overmix the meatball mixture to keep them tender and moist.
  • If preferred, ground turkey can be used as a substitute for ground chicken without affecting flavor.

Keywords: baked meatballs, chicken meatballs, ricotta, spinach Alfredo, weeknight dinner

Find it online: https://cheframi.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe-2/