Why You’ll Love This Recipe
- Tender and Juicy Meatballs: The incorporation of ricotta cheese ensures the meatballs are moist and soft.
- Rich and Creamy Sauce: The spinach Alfredo sauce adds a decadent layer of flavor that complements the meatballs perfectly.
- Family-Friendly: This dish appeals to both adults and children, making it a versatile option for any meal.
- Meal Prep Friendly: Prepare in advance and enjoy throughout the week for convenient, delicious meals.
Ingredients
For the Chicken Ricotta Meatballs:
- 1.5 pounds ground chicken or turkey
- 6 ounces whole milk ricotta cheese (approximately ¾ cup)
- ½ cup Italian breadcrumbs or regular breadcrumbs
- ½ cup milk
- 1 medium onion, very finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup sun-dried tomatoes, finely chopped
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, as needed
For the Spinach Alfredo Sauce:
- 6 bacon strips
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1½ cups heavy cream (35% fat)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces baby spinach (approximately 150 grams)
- 1 tablespoon fresh parsley, to garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meatballs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs absorb the milk and soften.
- Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta cheese, egg, grated Parmesan cheese, Italian seasoning, and a pinch of salt to the breadcrumb mixture. Mix until well combined.
- Form the mixture into meatballs, about 1½ inches in diameter, and place them on the prepared baking sheet.
- Bake the Meatballs:
- Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) indicates they are done. Remove from the oven and set aside.
- Prepare the Spinach Alfredo Sauce:
- While the meatballs are baking, heat a large skillet over medium heat and add the bacon strips. Cook until crispy, about 4-5 minutes. Transfer the bacon to a plate lined with paper towels to drain, then chop into small pieces.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 2-3 minutes to thicken slightly. Season with salt and pepper to taste.
- Whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.
- Add the baby spinach and cook for 1-2 minutes, stirring occasionally, until wilted and well incorporated into the sauce.
- Combine and Serve:
- Add the baked meatballs to the skillet with the Alfredo sauce. Gently toss to coat the meatballs in the creamy sauce. Let everything simmer together for about 2-3 minutes to allow the flavors to meld.
- Sprinkle the chopped bacon over the meatballs and garnish with additional chopped parsley. Serve hot over pasta, rice, or with crusty bread.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Turkey Meatballs: Substitute ground chicken with ground turkey for a different flavor profile.
- Herb Infusion: Incorporate fresh herbs like basil or thyme into the meatball mixture for added aroma and taste.
- Cheese-Stuffed Meatballs: Place a small cube of mozzarella cheese in the center of each meatball before baking for a delightful, gooey surprise.
- Lighter Alfredo Sauce: Use half-and-half or a combination of milk and cream instead of heavy cream to reduce the richness of the sauce.
Storage/Reheating
- Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked meatballs separately from the sauce. Place the cooled meatballs on a baking sheet
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – tender, juicy meatballs infused with ricotta and sun-dried tomatoes, smothered in a creamy spinach Alfredo sauce. Perfect for family dinners or special occasions, this dish is a comforting delight that’s both flavorful and versatile.
Ingredients
For the Chicken Ricotta Meatballs:
- 1.5 pounds ground chicken or turkey
- 6 ounces whole milk ricotta cheese (approximately ¾ cup)
- ½ cup Italian breadcrumbs
- ½ cup milk
- 1 medium onion, very finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup sun-dried tomatoes, finely chopped
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
For the Spinach Alfredo Sauce:
- 6 bacon strips
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1½ cups heavy cream (35% fat)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces baby spinach (approximately 150 grams)
- 1 tablespoon fresh parsley, for garnish
Instructions
- Prepare the Meatballs:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine breadcrumbs and milk. Let sit until softened.
- Mix in onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan, Italian seasoning, and a pinch of salt.
- Form 1½-inch meatballs and place them on the prepared baking sheet.
- Bake the Meatballs:
- Bake for 18-20 minutes, until golden and cooked through (internal temperature of 165°F/74°C).
- Prepare the Spinach Alfredo Sauce:
- Cook bacon in a skillet until crispy, about 4-5 minutes. Remove and chop.
- Melt butter in the skillet, add garlic, and sauté for 1 minute.
- Add heavy cream and simmer for 2-3 minutes. Season with salt and pepper.
- Whisk in Parmesan until smooth. Stir in spinach and cook until wilted.
- Combine and Serve:
- Add baked meatballs to the sauce and simmer for 2-3 minutes.
- Garnish with bacon and parsley. Serve hot over pasta, rice, or bread.
Notes
- Meatballs can be made with ground turkey for a lighter option.
- For a gooey surprise, stuff meatballs with mozzarella cheese.
- Substitute half-and-half for a lighter sauce variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Italian
