Baked Chicken Ricotta Meatballs
This recipe features flavorful meatballs made with ground chicken, ricotta, and herbs, served with a creamy spinach Alfredo sauce.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Meatballs
- 1 cup Italian Breadcrumbs Can use regular breadcrumbs.
- ¼ cup Milk Moistens the breadcrumbs.
- 1 medium Onion Very finely chopped.
- 2 cloves Garlic Minced.
- ¼ cup Fresh Parsley Finely chopped.
- ¼ cup Sun-Dried Tomatoes Finely chopped.
- 1 pound Ground Chicken Can substitute with ground turkey.
- ¾ cup Whole Milk Ricotta Adds creaminess.
- 1 large Egg Binding agent.
- ½ cup Freshly Grated Parmesan Cheese Adds richness.
- 1 tablespoon Italian Seasoning Herb blend.
- 1 teaspoon Salt Enhances flavors.
For the Spinach Alfredo Sauce
- 4 strips Bacon Adds smoky flavor.
- 4 tablespoons Butter For creaminess.
- 1½ cups Heavy Cream Forms sauce base.
- ½ teaspoon Salt For seasoning.
- ¼ teaspoon Pepper Adds spice.
- 2 cups Freshly Grated Parmesan Cheese Folds into the sauce.
- 5 ounces Baby Spinach Provides nutrition.
- 1 tablespoon Fresh Parsley For garnish.
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, combine breadcrumbs and milk. Let it sit for a few minutes.
- Add onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan cheese, Italian seasoning, and salt. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Bake for 25 minutes or until cooked through and golden brown.
- Meanwhile, cook the bacon in a skillet until crispy. Remove and crumble.
- Add butter to the skillet. Once melted, stir in heavy cream, salt, and pepper. Bring to a simmer.
- Stir in Parmesan cheese and cook until melted. Add spinach and cook until wilted.
- Serve meatballs topped with spinach Alfredo sauce and crumbled bacon. Garnish with fresh parsley.
Notes
You can use ground turkey instead of ground chicken for a different flavor. Adjust seasoning to your taste.