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–+ servings

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Moist and tender chicken ricotta meatballs baked to perfection, then combined with a rich and creamy spinach Alfredo sauce. The addition of crispy bacon and sun-dried tomatoes adds extra flavor, making this dish a satisfying main course to serve over pasta or with crusty bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Comfort Food, Family-Style, Italian, Main Course, Meat
Cuisine Italian-American
Servings 6 servings
Calories 450 kcal

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.

Notes

Serve the meatballs over pasta or with crusty bread for a complete meal. Add crushed red pepper flakes to the sauce for a spicy twist.

Nutrition

Calories: 450kcal
Keyword baked meatballs, chicken meatballs, ricotta, spinach Alfredo, weeknight dinner
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