Name: Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1½ lbs ground chicken (turkey works if you want to change it up); ¾ cup whole milk ricotta (about 6 oz); ¼ cup sun-dried tomatoes, finely chopped; ½ cup Italian breadcrumbs; ½ cup milk; 1 small onion, finely chopped; 2 cloves garlic, minced; ¼ cup fresh parsley, chopped; 1 large egg; ⅓ cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper, to taste; 6 slices bacon; 4 tbsp unsalted butter; 2 garlic cloves, minced; 1½ cups heavy cream (35% fat); 2 cups grated Parmesan cheese; 5 oz baby spinach (about 150 grams or 4 big handfuls); Salt and pepper, to taste; More fresh parsley, to finish garnish

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Introduction

Enjoy moist and tender baked chicken ricotta meatballs smothered in a rich, creamy spinach Alfredo sauce. This comforting dish combines the savory flavors of sun-dried tomatoes, crispy bacon, and fresh herbs, perfect for a satisfying weeknight dinner or a cozy family meal.

The dish shows about twelve light brown meatballs with a slightly crispy outside, each mixed with green spinach leaves and topped with small pieces of dark red sun-dried tomatoes. The meatballs sit in a creamy white sauce that has a smooth texture with hints of black pepper. The dish is served in a white bowl, all placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs ground chicken (or turkey)
¾ cup whole milk ricotta
¼ cup sun-dried tomatoes, finely chopped
½ cup Italian breadcrumbs
½ cup milk
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 large egg
⅓ cup grated Parmesan
1 tsp Italian seasoning
Salt and pepper, to taste
6 slices bacon
4 tbsp unsalted butter
2 cloves garlic, minced
1½ cups heavy cream
2 cups grated Parmesan
5 oz baby spinach (about 4 big handfuls)
More fresh parsley, to garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs soften to a thick, oatmeal-like texture.
Step 3: Add the finely chopped onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, grated Parmesan, Italian seasoning, salt, and pepper to the breadcrumb mixture. Stir gently until just combined to avoid tough meatballs.
Step 4: With damp hands, form the mixture into golf ball-sized meatballs (about 1½ inches across). Arrange them on the prepared baking sheet.
Step 5: Bake the meatballs for 18–20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
Step 6: While the meatballs bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside. Leave about a teaspoon of bacon drippings in the pan.
Step 7: Add the butter to the skillet and melt over gentle heat. Sauté the minced garlic until fragrant but not browned, about 1 minute.
Step 8: Pour in the heavy cream and warm the sauce slowly without boiling. Whisk in the grated Parmesan until smooth and silky.
Step 9: Stir in the baby spinach and cook until wilted.
Step 10: Add the baked meatballs to the sauce, tossing gently to coat them. Let everything simmer together for 2–3 minutes.
Step 11: Sprinkle the crispy bacon and fresh parsley over the top before serving. Enjoy with pasta, rice, or crusty bread to soak up the sauce.

Tips & Variations

Use mozzarella instead of ricotta for a gooey center in the meatballs.
Try ground turkey with a pinch of smoked paprika for a different flavor.
Add fresh herbs like basil or thyme for a bright, fresh twist.
Incorporate extra greens like grated zucchini, kale, or chard for more veggies.
For a dairy-free option, substitute almond milk for cream and use nutritional yeast for a cheesy flavor.
Skip the bacon or swap for turkey bacon or crispy prosciutto if preferred.

Storage

Store meatballs and Alfredo sauce separately in airtight containers in the refrigerator for up to 3 days. Freeze cooled meatballs and sauce for up to 3 months; defrost overnight in the fridge before reheating. When reheating the sauce, add a splash of milk or water to restore its creamy texture. Warm the meatballs gently in the sauce to keep them tender and moist.

How to Serve

This image shows a close-up of a white bowl filled with round meatballs covered in creamy white sauce. There are about twelve meatballs arranged closely together, each browned on top with a slightly crispy look. The meatballs sit in a thick, light cream sauce that is mixed with green spinach leaves, adding dark leafy texture around and under the meatballs. Small pieces of dark red sun-dried tomatoes are scattered on top, offering a bright contrast to the creamy sauce and meatballs. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gluten-free?

Absolutely! Use your favorite gluten-free breadcrumbs or puffed rice cakes as a crunchy alternative.

What can I use instead of ricotta?

Cream cheese or blended cottage cheese both work well as substitutes and provide a similar creamy texture.