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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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
Serving: 1servingsCalories: 765kcalCarbohydrates: 15.8gProtein: 46.8gFat: 57.2gSaturated Fat: 33.7gTrans Fat: 0.2gCholesterol: 225mgSodium: 1000mgFiber: 0.8gSugar: 4.8g