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Baked Chicken Ricotta Meatballs with Spinach Alfredo

Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

Delightful Baked Chicken Ricotta Meatballs with Spinach Alfredo, offering comforting flavors and quick preparation, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian Breadcrumbs Substitute with regular breadcrumbs if needed.
  • 1/2 cup Milk Moistens breadcrumbs.
  • 1 medium Onion Very finely chopped.
  • 3 cloves Garlic Minced.
  • 1/4 cup Fresh Parsley Finely chopped.
  • 1/4 cup Sun-Dried Tomatoes Finely chopped.
  • 1 lb Ground Chicken Can substitute with ground turkey.
  • 3/4 cup Whole Milk Ricotta Adds creaminess.
  • 1 large Egg Acts as a binding agent.
  • 1/2 cup Freshly Grated Parmesan Cheese Provides nutty richness.
  • 1 tbsp Italian Seasoning Blend of herbs.
  • 1 tsp Salt Enhances flavor.
For the Spinach Alfredo Sauce
  • 4 strips Bacon Cook until crispy.
  • 1/4 cup Butter Contributes creaminess.
  • 1.5 cups Heavy Cream Forms the luxurious base.
  • 1/2 tsp Salt For flavor balance.
  • 1/4 tsp Pepper Adds mild spice.
  • 2 cups Freshly Grated Parmesan Cheese For velvety richness.
  • 5 ounces Baby Spinach Adds nutrition.
  • 1 tbsp Fresh Parsley For garnish.

Equipment

  • Oven
  • skillet
  • Food Processor
  • mixing bowl
  • Baking sheet

Method
 

Baked Chicken Ricotta Meatballs Steps
  1. Preheat your oven to 450°F (235°C). Gather your ingredients to make the meatballs.
  2. Soak the Italian breadcrumbs in milk for about 2 minutes, ensuring they absorb moisture.
  3. Combine the onion, garlic, parsley, and sun-dried tomatoes in a food processor and pulse until finely chopped.
  4. In a large mixing bowl, combine the veggie mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt; mix gently until just combined.
  5. Shape the mixture into 18-20 meatballs about 2.5 inches in diameter and place them on a lined baking sheet.
  6. Bake the meatballs for 15-20 minutes until golden brown and firm to touch.
  7. Cook the bacon strips in a skillet until crispy, about 8-10 minutes; let cool on paper towels.
  8. In the same skillet, melt butter over medium heat, add garlic, and sauté until fragrant.
  9. Pour in the heavy cream and whisk to combine; gradually stir in 2 cups of Parmesan until smooth.
  10. Stir in baby spinach and let it wilt for 1-2 minutes, then gently add the meatballs to the sauce and simmer together for 2-3 minutes.
  11. Serve hot, garnished with crumbled bacon and a sprinkle of fresh parsley.

Nutrition

Serving: 4meatballsCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

These meatballs are versatile; store uncooked ones to bake fresh when needed, and ensure to soak breadcrumbs for optimal texture.

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