Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting and flavorful dish perfect for weeknight dinners. These tender meatballs are baked to perfection and served in a rich, creamy spinach Alfredo sauce with crispy bacon for extra texture.

Ingredients

• 1/2 cup Italian breadcrumbs or regular breadcrumbs
• 1/2 cup milk
• 1 medium onion, very finely chopped
• 3 cloves garlic, minced (for meatballs)
• 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 (for sauce)
• 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

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Step 2: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft.
3. Step 3: Add the 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.
4. Step 4: Scoop out the meat mixture and form into balls about 1 ½ inches in diameter. Place them on the prepared baking sheet.
5. Step 5: 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.
6. Step 6: For the sauce, cook bacon in a skillet over medium heat until crispy. Drain on a plate lined with paper towels and chop.
7. Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
8. Step 8: Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
9. Step 9: Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
10. Step 10: Add baked meatballs to the sauce. Toss to coat and simmer for 2-3 minutes.
11. Step 11: Garnish with chopped bacon and fresh parsley before serving.

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes to the meatball mixture or the sauce.
• Use ground turkey if you prefer a leaner option instead of ground chicken.
• Substitute fresh spinach with kale or Swiss chard for a different flavor and texture.
• Make the meatballs smaller for appetizer-sized bites.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or microwave until warmed through. Avoid overheating the sauce to prevent it from breaking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the baked meatballs before adding the sauce. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They can be frozen for up to 3 months. Reheat in the sauce after thawing.

Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan is recommended for the best flavor and smooth melting in the sauce, but pre-grated Parmesan can be used in a pinch. Just check that it’s suitable for melting in sauces.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are tender, flavorful meatballs made with ground chicken, ricotta, and sun-dried tomatoes, baked to perfection and served in a creamy homemade spinach Alfredo sauce enriched with crispy bacon and Parmesan cheese. Perfect as a comforting dinner that’s both hearty and elegant.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 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 3/4 cup)
• 1 large egg
• 1/3 cup Parmesan cheese, freshly grated
• 1 tsp Italian seasoning
• 1 tsp salt or as needed

Spinach Alfredo Sauce

• 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

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Soften Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Allow them to sit for a few minutes so the breadcrumbs absorb the milk and soften, creating a moist base for the meatballs.
3. Mix Meatball Ingredients: Add the 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 everything well until evenly combined to ensure flavorful meatballs.
4. Form Meatballs: Using a scoop or your hands, form the mixture into meatballs about 1 ½ inches in diameter. Place the meatballs evenly spaced on the prepared baking sheet.
5. Bake Meatballs: Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden on the outside. Check doneness by ensuring an internal temperature of 165°F (74°C).
6. Cook Bacon: While the meatballs bake, cook the bacon strips in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, then chop into small pieces for garnish.
7. Prepare Alfredo Sauce Base: In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
8. Simmer Cream: Pour in heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly, then season with salt and pepper.
9. Add Parmesan and Spinach: Whisk in the grated Parmesan cheese until melted and the sauce is smooth. Add the baby spinach and cook just until wilted, blending it seamlessly into the sauce.
10. Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the Alfredo sauce. Toss gently to coat the meatballs well. Allow them to simmer in the sauce for 2-3 minutes to absorb flavor.
11. Garnish and Serve: Sprinkle the chopped crispy bacon and fresh parsley over the dish before serving to add texture and brighten the flavors.

Notes

• Ensure the internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
• If you prefer, ground turkey can be substituted for ground chicken with similar results.
• Sun-dried tomatoes add a lovely depth of flavor; soak them briefly if they are too dry before chopping.
• For a lighter sauce, you can reduce the amount of heavy cream or substitute half with milk, but the sauce will be less rich.
• Leftover meatballs and sauce keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
• To make the dish gluten-free, use gluten-free breadcrumbs.

Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, chicken meatballs recipe, Italian meatballs, creamy sauce meatballs, healthy baked meatballs