Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combines a tender, flavorful meatball with a creamy, rich spinach Alfredo sauce for a comforting and wholesome meal. This dish is a fantastic alternative to the traditional beef meatball, offering a lighter option with the same great taste. The pairing of chicken and ricotta gives the meatballs a smooth texture, while the spinach Alfredo sauce adds depth and a dose of greens, making this a delightful and satisfying meal.
Ingredients
- Chicken Ricotta Meatballs
- ½ cup Italian breadcrumbs or regular breadcrumbs
- 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 700 grams ground chicken or turkey
- 6 ounces whole milk ricotta approximately ¾ cup
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt as needed
- Creamy Sauce
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves minced
- 1 ½ cups heavy cooking cream 35 % fat
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated parmesan cheese
- 5 ounces 150 grams baby spinach
- 1 tablespoon fresh parsley to garnish
Instructions
- Instructions
- Preheat your oven to 450°F | 235°C. Line a large baking sheet with parchment paper.
- In a medium bowl combine the breadcrumbs with milk. Set aside to soak for 2 minutes.
- Add the onion, garlic, parsley and sun-dried tomatoes to your food processor, pulse until finely chopped, scraping down the sides if needed.
- In a large bowl combine the mixture with the chicken, the soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning and salt. Mix just until combined. Don't overmix or it will be dense.
- Shape the mixture into 18-20 (2.5-inch ) meatballs. Place the meatballs on the prepared baking sheet. Spray with cooking oil spray. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through.
- Heat a large skillet or nonstick pan over medium heat. Fry bacon until crispy. Transfer to a plate.
- In the same pan, melt butter. Add the garlic and cook until fragrant, about 1 minute.
- Add the cream and bring to a gentle simmer. Cook for 2 minutes.
- Season with black pepper and salt.
- Whisk in the Parmesan cheese and cook until melted.
- Finally, add the baby spinach and cook for 1-2 minutes or until wilted.
- Add the baked meatballs and cook further for 2 minutes or until the sauce thickens slightly.
- Chop the bacon and top the sauce.
- Serve immediately with pasta of your choice.
- Enjoy!