Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
