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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.5 from 119 reviews

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 Italian-American main course that pairs beautifully with pasta or crusty bread.

Ingredients

Scale

For the Chicken Ricotta Meatballs:

  • 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

For the Creamy Spinach Alfredo Sauce:

  • 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

Instructions

  1. Preheat the 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. Soak the Breadcrumbs: In a large mixing bowl, combine the Italian breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft and mushy, similar to thick oatmeal.
  3. Mix the Meatball Ingredients: Add finely chopped onion, minced garlic, fresh parsley, sun-dried tomatoes, ground chicken (or turkey), ricotta, egg, grated Parmesan cheese, Italian seasoning, salt, and pepper to the soaked breadcrumbs. Gently mix together without overworking to avoid tough meatballs.
  4. Form the Meatballs: With damp hands, shape the mixture into meatballs about 1½ inches in diameter (approximately golf ball size). Place them evenly spaced on the prepared baking sheet.
  5. Bake the Meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through. An internal temperature of 165°F (74°C) confirms doneness.
  6. Cook the Bacon: While the meatballs bake, cook the bacon slices in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then chop into pieces. Reserve about a teaspoon of bacon drippings in the pan.
  7. Sauté Garlic: In the same skillet with reserved bacon drippings, melt the butter over gentle medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to brown the garlic.
  8. Make the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer over low-medium heat. Cook for 2-3 minutes without boiling. Whisk in the grated Parmesan cheese until the sauce is smooth and silky.
  9. Wilt the Spinach: Add the baby spinach to the sauce and stir gently until it wilts and integrates into the sauce.
  10. Combine Meatballs and Sauce: Transfer the baked meatballs into the creamy spinach Alfredo sauce. Toss gently to coat and let them warm together for 2-3 minutes, allowing flavors to meld.
  11. Garnish and Serve: Sprinkle the chopped crispy bacon and fresh parsley over the top before serving. Serve the dish over pasta, rice, or with crusty bread to soak up the delicious sauce.

Notes

  • Serve the meatballs over your favorite pasta or with crusty bread for a complete meal.
  • Add crushed red pepper flakes to the Alfredo sauce for a spicy kick.
  • Use gluten-free breadcrumbs to make this recipe gluten-free.
  • Substitute mozzarella for ricotta in the meatballs if desired, or use blended cottage cheese for a similar texture.
  • The bacon adds flavor but can be omitted or replaced with turkey bacon or crispy prosciutto for variations.
  • To avoid clumpy Alfredo sauce, keep heat gentle and add cheese after removing from direct heat, whisking smoothly.
  • Leftovers store well: refrigerate meatballs and sauce separately for up to 3 days or freeze for up to 3 months.
  • Reheat Alfredo sauce gently with a splash of milk or water to restore creaminess.

Keywords: baked meatballs, chicken meatballs, ricotta, spinach Alfredo, weeknight dinner, Italian-American comfort food

Find it online: https://liamjayne.com/baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/