Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Introduction

This Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting and flavorful meal that combines tender meatballs with a creamy, garlicky sauce. It’s perfect for a weeknight dinner yet impressive enough for guests. Easy to prepare and packed with fresh ingredients, this dish will quickly become a family favorite.

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

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. 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.
3. 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.
4. Step 4: Scoop out the meat mixture and form into balls, about 1 ½ inches in diameter. Place on the prepared baking sheet.
5. 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.
6. 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.
7. Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
8. Step 8: Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
9. Step 9: Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
10. Step 10: Add baked meatballs to the sauce. Toss to coat. Simmer for 2-3 minutes. Garnish with bacon and parsley.

Tips & Variations

• For added flavor, try using a mix of ground chicken and pork instead of just chicken or turkey.
• Substitute bacon with pancetta or omit for a vegetarian-friendly Alfredo sauce, adding mushrooms for depth.
• If you prefer a thicker sauce, cook it a few minutes longer until it reaches desired consistency.
• Use fresh garlic instead of minced jarred garlic for more vibrant flavor.
• Serve over cooked pasta or alongside steamed vegetables for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs and sauce?

Yes, you can freeze the baked meatballs and Alfredo sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Is it possible to make these meatballs without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or oats. For a gluten-free option, use gluten-free breadcrumbs or ground almonds.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

Deliciously tender baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce, topped with crispy bacon and fresh parsley. This comforting Italian-American dish combines ground chicken, ricotta, and sun-dried tomatoes for flavorful meatballs, baked to perfection and coated in a rich, cheesy sauce with fresh spinach and savory bacon.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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For the 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)

For the Spinach Alfredo Sauce

• 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 the 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 the meatballs from sticking.
2. Prepare Breadcrumb Mixture: In a large mixing bowl, combine the Italian breadcrumbs with milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and soften, creating a base for your meatballs.
3. Mix Meatball Ingredients: Add 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 softened breadcrumb mixture. Mix everything thoroughly until well combined.
4. Form Meatballs: Scoop out the mixture and shape into meatballs approximately 1 ½ inches in diameter. Place the formed meatballs evenly spaced on the prepared baking sheet.
5. Bake Meatballs: Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and lightly golden on top. Confirm doneness by ensuring an internal temperature of 165°F (74°C).
6. Cook Bacon: While the meatballs bake, cook the bacon strips in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, then chop into small pieces.
7. Prepare Alfredo Base: In the same skillet with bacon drippings removed, melt the butter over medium heat. Add minced garlic and cook 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, then season with salt and pepper to taste.
9. Incorporate Cheese and Spinach: Whisk in freshly grated Parmesan cheese until fully melted and the sauce is smooth. Add the baby spinach and cook until it wilts and incorporates into the sauce thoroughly.
10. Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the spinach Alfredo sauce. Toss gently to coat the meatballs evenly. Let it simmer together for 2-3 minutes to meld the flavors.
11. Garnish and Serve: Sprinkle the chopped crispy bacon and fresh parsley over the dish before serving for added flavor and presentation.

Notes

• You can substitute ground turkey instead of chicken if preferred.
• For a lower fat version, use reduced-fat ricotta and heavy cream alternatives.
• Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
• Sun-dried tomatoes add a sweet, tangy flavor, but can be omitted if unavailable.
• The sauce can be adjusted for thickness by adding more or less cream.

Keywords: chicken ricotta meatballs, baked meatballs, spinach alfredo sauce, Italian meatballs, creamy chicken meatballs