Description

These Chicken Ricotta Meatballs are a delicious and hearty dish featuring tender ground chicken combined with creamy ricotta and Parmesan cheeses, sun-dried tomatoes, and fresh herbs. Baked to perfection for a crisp exterior and juicy interior, they are served in a rich, creamy spinach Alfredo sauce with crispy bacon, making a complete meal perfect for family dinners or special occasions.

Ingredients

Scale

Meatballs

1/2 cup Italian breadcrumbs (or regular breadcrumbs)
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700 grams) ground chicken or turkey
6 ounces whole milk ricotta (approximately 3/4 cup)
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste

Sauce

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

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Instructions

Preheat Oven: Preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Breadcrumbs Mixture: In a medium bowl, combine the Italian breadcrumbs with milk and let them soak for about 2 minutes until the breadcrumbs absorb the milk and soften.
Prepare Vegetable Mix: Add onion, garlic, fresh parsley, and sun-dried tomatoes to a food processor and pulse until finely chopped, creating a flavorful vegetable base for your meatballs.
Make Meatball Mixture: In a large mixing bowl, combine the chopped vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan, Italian seasoning, and salt. Mix gently just until all ingredients are evenly combined to keep the meatballs tender.
Form Meatballs: Shape the mixture into 18-20 meatballs, each about 2.5 inches in diameter, and arrange them evenly on the prepared baking sheet. Lightly spray the meatballs with cooking oil to encourage browning and crispness during baking.
Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-20 minutes, or until they develop a crisp golden exterior and are cooked through in the center.
Prepare Sauce: While meatballs bake, cook the bacon strips in a large skillet over medium heat until crispy. Remove bacon and set aside. In the same skillet, melt butter, add minced garlic, and sauté briefly until fragrant. Pour in heavy cream, season with salt and pepper, then whisk in Parmesan cheese until the sauce is smooth and melted. Add baby spinach and cook until it wilts, incorporating it fully into the sauce.
Combine Meatballs With Sauce: Add the baked meatballs to the skillet with the creamy spinach sauce. Simmer together for 2 minutes to allow the flavors to meld.
Serve: Serve the chicken ricotta meatballs hot with the spinach Alfredo sauce. Garnish with crispy bacon pieces and fresh parsley, and optionally enjoy over your favorite pasta for a complete meal.

Notes

Use Italian breadcrumbs for more flavor, but regular breadcrumbs work fine.
Do not overmix the meatball mixture to keep them tender and moist.
Sun-dried tomatoes add a nice tangy sweetness; soak in warm water if too dry before chopping.
Baking the meatballs instead of frying reduces fat and makes cleanup easier.
The creamy spinach Alfredo sauce can be made ahead and reheated gently before combining with meatballs.
Serve these meatballs over pasta, zucchini noodles, or alongside crusty bread for a complete dish.