Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Introduction

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss offer a comforting and flavorful twist on a classic favorite. Tender chicken meatballs baked to perfection and served in a creamy spinach Alfredo sauce make for a delicious, crowd-pleasing meal.

Ingredients

• 0.5 cup Italian Breadcrumbs (or regular breadcrumbs)
• 0.5 cup Milk
• 1 Medium Onion, very finely chopped
• 3 Garlic Cloves, minced
• 0.25 cup Fresh Parsley, finely chopped
• 0.25 cup Sun-Dried Tomatoes, finely chopped
• 1.5 pounds Ground Chicken (can substitute with ground turkey)
• 6 ounces Whole Milk Ricotta (approx. ¾ cup)
• 1 Large Egg
• 0.33 cup Freshly Grated Parmesan Cheese
• 1 teaspoon Italian Seasoning
• Salt, as needed
• 6 Bacon Strips
• 4 tablespoons Butter
• 1.5 cups Heavy Cream (35% fat)
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 cups Freshly Grated Parmesan Cheese
• 5 ounces Baby Spinach
• 1 tablespoon Fresh Parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 450°F (235°C). In a bowl, soak the Italian breadcrumbs in milk for about 2 minutes to soften.
2. Step 2: Using a food processor, pulse the finely chopped onion, garlic, parsley, and sun-dried tomatoes until well combined.
3. Step 3: In a large bowl, mix the chopped vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt until evenly combined.
4. Step 4: Shape the mixture into 18–20 meatballs, about 2.5 inches in diameter each, using your hands.
5. Step 5: Place the meatballs on a baking sheet and bake for 15–20 minutes, until the outside is crisp and the meat is cooked through.
6. Step 6: While the meatballs bake, fry the bacon strips in a skillet over medium heat until crispy. Remove and crumble once cooled.
7. Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
8. Step 8: Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper, then whisk in the Parmesan cheese until the sauce is smooth and creamy.
9. Step 9: Add the baby spinach to the sauce and stir until wilted, about 2 minutes.
10. Step 10: Add the baked meatballs to the skillet and simmer gently until the sauce thickens slightly and coats the meatballs.
11. Step 11: Serve the meatballs topped with crumbled bacon and fresh parsley. Enjoy hot.

Tips & Variations

• For extra flavor, use smoked paprika or red pepper flakes in the meatball mixture.
• Substitute ground turkey if you prefer a leaner option.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Swap baby spinach with kale or Swiss chard for a different green twist.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs, then refrigerate them for up to 24 hours before baking. This makes meal prep easier on a busy day.

Can I freeze the meatballs?

Absolutely. Freeze the cooked meatballs and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

Delicious and hearty baked chicken ricotta meatballs paired with a rich spinach Alfredo sauce, garnished with crispy bacon and fresh parsley. This comforting dish combines tender meatballs infused with sun-dried tomatoes and herbs, served in a creamy, cheesy sauce with vibrant spinach for a wholesome meal.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 18–20 meatballs (serves 6–8 people) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Meatballs

• 0.5 cup Italian Breadcrumbs (regular breadcrumbs can also be used)
• 0.5 cup Milk (to moisten the breadcrumbs for a tender texture)
• 1 Medium Onion, very finely chopped
• 3 Garlic Cloves, minced
• 0.25 cup Fresh Parsley, finely chopped
• 0.25 cup Sun-Dried Tomatoes, finely chopped
• 1.5 pounds Ground Chicken (can substitute with ground turkey)
• 6 ounces Whole Milk Ricotta (approx. ¾ cup)
• 1 Large Egg (binding agent)
• 0.33 cup Freshly Grated Parmesan Cheese
• 1 teaspoon Italian Seasoning
• Salt, as needed

For the Spinach Alfredo Sauce

• 6 Bacon Strips
• 4 tablespoons Butter (contributes creaminess)
• 2 Garlic Cloves, minced
• 1.5 cups Heavy Cream (35% fat)
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 cups Freshly Grated Parmesan Cheese
• 5 ounces Baby Spinach (provides color and nutrition)
• 1 tablespoon Fresh Parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (235°C) while you prepare the meatballs to ensure it reaches the optimal baking temperature.
2. Prepare Breadcrumbs: In a bowl, soak the Italian breadcrumbs in milk for about 2 minutes to soften them, which helps keep the meatballs tender.
3. Pulse Ingredients: Use a food processor to pulse the finely chopped onion, garlic, parsley, and sun-dried tomatoes together until they form a well-mixed, finely chopped blend.
4. Mix Meatball Ingredients: In a large bowl, combine the processed mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix thoroughly with your hands or a spoon to distribute ingredients evenly.
5. Shape Meatballs: Using your hands, shape the mixture into 18-20 meatballs, each about 2.5 inches in diameter, ensuring they are uniform for even cooking.
6. Bake Meatballs: Arrange meatballs on a baking sheet and bake for 15-20 minutes until the outside is crisp and the meatballs are cooked through (internal temperature should be 165°F/74°C).
7. Cook Bacon: While the meatballs bake, fry the bacon strips in a skillet over medium heat until crispy. Remove and set aside on paper towels to drain excess fat.
8. Make Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, taking care not to burn.
9. Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Season with salt and pepper, then whisk in Parmesan cheese until melted and the sauce is smooth and creamy.
10. Wilt Spinach: Stir in the baby spinach and cook for 2-3 minutes until the spinach wilts and blends into the sauce, adding vibrant color and nutrients.
11. Combine Meatballs and Sauce: Add the baked chicken ricotta meatballs into the skillet with the Alfredo sauce. Simmer gently for a few minutes until the sauce thickens slightly and coats the meatballs.
12. Serve and Garnish: Plate the meatballs and sauce, then top with the crumbled crispy bacon and freshly chopped parsley. Serve hot for a comforting and flavorful meal.

Notes

• If you prefer, ground turkey can be used instead of ground chicken for a slightly different flavor.
• Ensure the internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
• Use freshly grated Parmesan cheese for best melting and flavor in the Alfredo sauce.
• You can make the sauce ahead of time and reheat gently before combining with meatballs.
• For a lower fat option, substitute heavy cream with half-and-half, but the sauce will be less rich.

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