Name: Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: ½ cup Italian Breadcrumbs (regular breadcrumbs can also be used); ½ cup Milk (moistens the breadcrumbs for a tender texture); 1 Medium Onion, very finely chopped; 3 Garlic Cloves, minced; ¼ cup Fresh Parsley, finely chopped; ¼ cup Sun-Dried Tomatoes, finely chopped; 1.5 pounds Ground Chicken (can substitute with ground turkey); 6 ounces Whole Milk Ricotta (approx. ¾ cup); 1 Large Egg (binding agent); ⅓ cup Freshly Grated Parmesan Cheese; 1 teaspoon Italian Seasoning; Salt as needed; 6 Bacon Strips; 4 tablespoons Butter (contributes creaminess); 2 Garlic Cloves, minced; 1½ cups Heavy Cream (35% fat); ½ teaspoon Salt; ¼ teaspoon Pepper; 2 cups Freshly Grated Parmesan Cheese; 5 ounces Baby Spinach (provides color and nutrition); 1 tablespoon Fresh Parsley (for garnish)

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Introduction

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, flavorful meatballs with a creamy, garlicky sauce rich in spinach and Parmesan. Perfect for a comforting dinner, this dish is both satisfying and elegant, sure to impress family and friends.

A close-up top view of a pan filled with round meatballs, each golden brown with a slightly crispy texture on top, covered with creamy white sauce; the sauce is thick with visible specks of green herbs and includes wilted dark green spinach leaves spread unevenly around the meatballs, all sitting in a smooth white creamy base. The pan has a shiny metal rim and handle, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Meatballs:

½ cup Italian breadcrumbs (regular breadcrumbs can also be used)
½ cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
¼ cup fresh parsley, finely chopped
¼ cup sun-dried tomatoes, finely chopped
1.5 pounds ground chicken (can substitute with ground turkey)
6 ounces whole milk ricotta (approx. ¾ cup)
1 large egg
⅓ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, as needed

For the Spinach Alfredo Sauce:

6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1½ cups heavy cream (35% fat)
½ teaspoon salt
¼ teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces baby spinach (150 grams)
1 tablespoon fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 450°F (235°C).
Step 2: In a bowl, soak the Italian breadcrumbs in milk for about 2 minutes to add moisture.
Step 3: Use a food processor to pulse the finely chopped onion, garlic, parsley, and sun-dried tomatoes until well mixed.
Step 4: In a large bowl, combine the chopped mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently to combine.
Step 5: Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter. Place them evenly on a lined baking sheet and lightly spray with cooking oil.
Step 6: Bake meatballs for 15-20 minutes, until crisp on the outside and cooked through (internal temperature of 165°F / 74°C).
Step 7: While meatballs bake, fry bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
Step 8: In the same skillet, melt butter over medium heat. Add minced garlic and sauté about 1 minute until fragrant.
Step 9: Pour in heavy cream, bring to a gentle simmer. Add salt, pepper, and whisk in Parmesan until smooth and melted.
Step 10: Stir in baby spinach and cook until wilted, about 2 minutes.
Step 11: Add baked meatballs to the sauce. Simmer gently until the sauce thickens slightly.
Step 12: Top with crumbled bacon and fresh parsley. Serve hot, optionally over pasta, rice, or mashed potatoes.

Tips & Variations

Soak breadcrumbs properly in milk for tender meatballs with excellent moisture.
Use ground turkey as a leaner alternative to ground chicken if preferred.
Add crushed red pepper flakes to the meatball mix for a spicy kick.
Incorporate finely chopped zucchini or grated carrots into the meatballs for extra nutrition.
Substitute ricotta with silken tofu blended with nutritional yeast for a dairy-free version.
Swap Parmesan for mozzarella and fontina cheese for a gooey, cheesy twist.
Serve meatballs with fettuccine or whole-grain spaghetti to soak up the sauce.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooled meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat gently in a skillet or microwave with a splash of water or sauce to maintain moisture and flavor.

How to Serve

A metal pan holds about ten round, browned meatballs sitting in creamy white sauce with green spinach leaves mixed in. Each meatball has a slightly crispy golden-brown top with dollops of sauce on them. The sauce is thick and smooth, with visible black pepper and fresh herbs scattered around. The pan rests on a white marbled surface with a soft natural light highlighting the texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best way to choose ripe ingredients?

Choose fresh parsley with vibrant green leaves and no wilting. For sun-dried tomatoes, select plump and aromatic ones packed in oil or moisture-rich ones if dry. Pick ground chicken that is bright pink and moist, avoiding any grayish or off-smelling meat.

Can I freeze the meatballs for later?

Yes! Freeze uncooked meatballs after shaping by placing them in a single layer on a baking sheet until firm, then transfer to resealable bags. They last up to 3 months frozen. Thaw overnight in the refrigerator before baking.