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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

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