Description
Baked Chicken Ricotta Meatballs elevate weeknight dinners with Italian-inspired comfort. Creamy spinach alfredo sauce and tender meatballs deliver a delightful meal that satisfies home cooks seeking simple yet elegant cuisine.
Ingredients
Scale
Meat and Protein:
- 1.5 pounds (680 grams) ground chicken
- 6 ounces (170 grams) whole milk ricotta
- 1 large egg
- 6 bacon strips
- ¼ cup Parmesan cheese (freshly grated)
Vegetables and Herbs:
- 1 medium onion (very finely chopped)
- 3 cloves garlic
- ¼ cup fresh parsley (finely chopped)
- ¼ cup sun-dried tomatoes (finely chopped)
- 5 ounces (150 grams) baby spinach
- 1 tablespoon fresh parsley (for garnish)
Seasonings and Other Ingredients:
- ¼ cup milk
- ¼ cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 4 tablespoons butter
- 1 ¼ cups heavy cream (35% fat)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups Parmesan cheese (freshly grated)
- 2 cloves garlic
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
- Combine breadcrumbs and milk in a large mixing bowl, letting the mixture rest for 3-4 minutes to allow breadcrumbs to absorb the liquid and soften.
- Add finely diced onion, minced garlic, chopped parsley, crumbled sun-dried tomatoes, ground chicken, ricotta cheese, beaten egg, grated Parmesan cheese, Italian seasoning, and salt to the breadcrumb mixture.
- Thoroughly mix all ingredients until well incorporated, ensuring even distribution of flavors throughout the meat mixture.
- Gently form the mixture into uniform meatballs approximately 1½ inches in diameter, placing them evenly on the prepared baking sheet.
- Bake the meatballs for 18-20 minutes, ensuring they reach an internal temperature of 165°F (74°C) and develop a light golden-brown exterior.
- While meatballs are cooking, crisp bacon in a skillet over medium heat until completely rendered and easily crumbled; drain excess fat on paper towels.
- In the same skillet, melt butter and sauté minced garlic until fragrant and lightly golden.
- Pour heavy cream into the skillet, bringing to a gentle simmer and allowing the mixture to bubble softly for 2-3 minutes; season with salt and pepper.
- Whisk Parmesan cheese into the cream sauce until completely melted and smooth, creating a rich and creamy base.
- Add baby spinach to the sauce, stirring until the leaves wilt and integrate seamlessly into the creamy mixture.
- Gently fold the baked meatballs into the spinach Alfredo sauce, ensuring each meatball is evenly coated.
- Garnish the dish with crumbled bacon bits and freshly chopped parsley before serving hot.
Notes
- Breadcrumb prep matters most for tender, moist meatballs that melt in your mouth.
- Soaking breadcrumbs in milk creates a secret weapon for incredibly soft chicken ricotta meatball texture.
- Mixing ingredients thoroughly ensures every bite delivers balanced flavors from sun-dried tomatoes to rich Parmesan.
- Baking instead of frying keeps these meatballs lighter and healthier without sacrificing incredible taste.
- Spinach Alfredo sauce transforms simple meatballs into a restaurant-worthy dish with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 757 kcal
- Sugar: 3g
- Sodium: 1065mg
- Fat: 51g
- Saturated Fat: 29g
- Unsaturated Fat: N/Ag
- Trans Fat: N/Ag
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 180mg