These Baked Chicken Ricotta Meatballs are tender, juicy, and bursting with Italian flavors! Made with ground chicken, ricotta cheese, and sun-dried tomatoes, these meatballs are baked to perfection and served in a rich, creamy spinach Alfredo sauce. Perfect for pasta night or as a comforting main dish, they’re a delicious twist on traditional meatballs that’s sure to impress. Serve them over spaghetti, fettuccine, or even with a side of garlic bread for a complete meal that everyone will love!
I love making these meatballs whenever I’m in the mood for something a little different from the classic beef version. The addition of ricotta cheese makes them incredibly moist and tender, while the sun-dried tomatoes add a pop of tangy sweetness. Paired with the creamy spinach Alfredo sauce, it’s a match made in heaven! Ready to dive into this comforting, flavorful dish? Let’s get started!
Why You’ll Love This Recipe
- Tender and Moist Meatballs: The addition of ricotta cheese makes these chicken meatballs extra soft and juicy.
- Rich, Creamy Sauce: The spinach Alfredo sauce is decadent, creamy, and perfectly complements the savory meatballs.
- Family-Friendly: Kids and adults alike will love this comforting dish.
- Great for Meal Prep: Make a big batch of meatballs and sauce for easy lunches and dinners throughout the week.
Key Ingredients
For the Chicken Ricotta Meatballs:
- Ground Chicken or Turkey: Lean ground chicken or turkey serves as the base for the meatballs.
- Ricotta Cheese: Adds moisture and creaminess, making the meatballs incredibly tender.
- Sun-Dried Tomatoes: Chopped finely, these add a burst of tangy sweetness to each bite.
- Breadcrumbs: Helps bind the meatballs together and adds texture.
- Parmesan Cheese: Adds a savory, nutty flavor.
- Italian Seasoning: A blend of herbs that infuses the meatballs with Italian-inspired flavor.
For the Spinach Alfredo Sauce:
- Bacon: Crispy bacon adds a smoky, salty flavor to the creamy sauce.
- Butter: The base of the sauce, giving it a rich, buttery flavor.
- Heavy Cream: Creates a luscious, thick sauce.
- Parmesan Cheese: Melts into the sauce for an extra creamy, cheesy finish.
- Baby Spinach: Adds freshness and color to the Alfredo sauce.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
1. Make the Chicken Ricotta 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 breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft. This will help create moist, tender meatballs.
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. Use your hands or a spoon to mix until all the ingredients are well combined.
Using a tablespoon or small cookie scoop, scoop out the meat mixture and form it into balls, about 1 ½ inches in diameter. Place each meatball onto the prepared baking sheet, leaving space between them.
2. Bake the Meatballs
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) indicates that they are done. Remove from the oven and set aside.
3. Make the Spinach Alfredo Sauce
While the meatballs are baking, prepare the spinach Alfredo sauce. Heat a large skillet over medium heat and add the bacon strips. Cook for about 4-5 minutes or until crispy and browned. Transfer the bacon to a plate lined with paper towels to drain. Once cool, chop the bacon into small pieces.
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In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Let the cream cook for about 2-3 minutes to thicken slightly. Season with salt and pepper to taste.
Whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Add the baby spinach and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted and well incorporated into the sauce.
4. 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 for a pop of color. Serve the meatballs and sauce over your favorite pasta, rice, or with crusty bread on the side.
Tips for Success
- Don’t Over-Mix the Meatball Mixture: Mix just until everything is combined to keep the meatballs tender and light.
- Use Fresh Ingredients: Fresh Parmesan cheese, garlic, and parsley elevate the flavors of both the meatballs and the sauce.
- Control the Thickness of the Sauce: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it out to your desired consistency.
- Internal Temperature: Use a meat thermometer to check that the internal temperature of the meatballs reaches 165°F (74°C) to ensure they’re fully cooked.
Serving Suggestions
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce pair beautifully with various sides and dishes. Here are a few ideas to complete your meal:
- Pasta: Serve the meatballs and sauce over fettuccine, spaghetti, or penne for a comforting pasta dish.
- Rice: Spoon the meatballs and sauce over a bed of fluffy white or brown rice.
- Crusty Bread: Enjoy with crusty bread or garlic bread for mopping up the creamy sauce.
- Zoodles or Cauliflower Rice: For a lighter option, serve over zucchini noodles or cauliflower rice.
Storage and Reheating Tips
- Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the baked meatballs separately from the sauce. Place the cooled meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the meatballs and sauce gently in a skillet over medium-low heat until warmed through. Add a splash of cream or milk if needed to loosen up the sauce.
Variations and Modifications
- Turkey Meatballs: Swap ground chicken with ground turkey for a slightly different flavor and texture.
- Add Herbs: Mix in some chopped basil or thyme for an herby twist.
- Cheese-Stuffed Meatballs: Insert a small cube of mozzarella cheese in the center of each meatball before baking for a delicious 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.
Final Thoughts
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a deliciously comforting dish that combines tender, flavorful meatballs with a creamy, cheesy sauce. Perfect for pasta night, a family dinner, or meal prepping for the week, this dish is sure to become a new favorite!
Enjoy every bite of this creamy, cheesy goodness! 🍝🧄
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
- 1/2 cup Italian breadcrumbs or regular breadcrumbs
- 1/2 cup milk
- 1 medium onion very finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh parsley finely chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1.5 lb ground chicken or ground turkey
- 6 oz whole milk ricotta approximately ¾ cup
- 1 large egg
- 1/3 cup Parmesan cheese freshly grated
- 1 tsp Italian seasoning
- 1 tsp salt or as needed
- 6 bacon strips
- 4 tbsp butter
- 2 cloves garlic minced
- 1 1/2 cup heavy cream 35% fat
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup Parmesan cheese freshly grated
- 5 oz baby spinach approximately 150 grams
- 1 tbsp fresh parsley to garnish
Instructions
- 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 breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft.
- Add finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, grated Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix until combined.
- Scoop out the meat mixture and form into balls, about 1 ½ inches in diameter. Place on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden. An internal temperature of 165°F (74°C) indicates doneness.
- For the sauce, cook bacon in a skillet over medium heat until crispy. Drain on a plate lined with paper towels and chop.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
- Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
- Add baked meatballs to the sauce. Toss to coat. Simmer for 2-3 minutes. Garnish with bacon and parsley.