Ingredients:
For the Meatballs:
1/2 cup Italian breadcrumbs (or regular breadcrumbs)
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700 grams) ground chicken or turkey
6 ounces whole milk ricotta (approximately 3/4 cup)
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
For the Creamy Sauce:
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cooking cream (35% fat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces (150 grams) baby spinach
1 tablespoon fresh parsley, for garnish
Directions:
Preheat oven to 450°F (235°C). Line a large baking sheet with parchment paper.
Breadcrumbs mixture: In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2
minutes.
Vegetable prep: Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor, pulse until
finely chopped.
Meatball mixture: In a large bowl, combine the veggie mixture with ground chicken, soaked
breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix just until combined.
Form meatballs: Shape into 18-20 (2.5-inch) meatballs and place on the prepared baking sheet. Spray
with cooking oil.
Bake: Transfer to the oven and bake for 15-20 minutes or until crisp on the outside and cooked through.
Prepare sauce: Fry bacon in a large skillet until crispy. Remove bacon, and in the same pan, melt butter.
Add garlic, then cream, and simmer. Season with salt and pepper, whisk in Parmesan until melted. Add
spinach until wilted.
Combine: Add meatballs to the sauce, cook for 2 more minutes. Chop the bacon and sprinkle over the
top.
Serve: with pasta of your choice.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 206 | Servings: 6