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Baked Chicken Ricotta Meatballs with Spinach Alfredo

Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

Indulge in Baked Chicken Ricotta Meatballs with Spinach Alfredo, a comfort food that blends creamy and savory flavors perfect for gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian Breadcrumbs Regular breadcrumbs work in a pinch
  • 1/2 cup Milk Soaks breadcrumbs for tenderness
  • 1 medium Onion Very finely chopped
  • 2 cloves Garlic Minced
  • 1/4 cup Fresh Parsley Chopped
  • 1/2 cup Sun-Dried Tomatoes Finely chopped
  • 1 pound Ground Chicken Can substitute with ground turkey
  • 1 cup Whole Milk Ricotta Adds creaminess
  • 1 large Egg Acts as a binding agent
  • 1/2 cup Freshly Grated Parmesan Cheese Offers a nutty flavor
  • 2 teaspoons Italian Seasoning Blend of herbs
  • 1 teaspoon Salt Enhances taste
For the Spinach Alfredo Sauce
  • 4 strips Bacon Crispy, for smoky flavor
  • 1/4 cup Butter Creates the creamy base
  • 1 cup Heavy Cream Forms the foundation of the sauce
  • 1 teaspoon Salt Balances flavors
  • 1/2 teaspoon Pepper Adds subtle spice
  • 1/2 cup Freshly Grated Parmesan Cheese For velvety richness
  • 4 cups Baby Spinach Provides nutrition
  • 1/4 cup Fresh Parsley Finely chopped for garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Food Processor
  • Skillet
  • Mixing Bowl

Method
 

Instructions
  1. Preheat the oven to 450°F (235°C) and line a baking sheet with parchment paper.
  2. Soak the Italian breadcrumbs in milk for about 2 minutes.
  3. Finely chop the onion, garlic, parsley, and sun-dried tomatoes using a food processor.
  4. Combine processed vegetables with ground chicken, soaked breadcrumbs, ricotta, Parmesan, egg, Italian seasoning, and salt in a mixing bowl.
  5. Form the mixture into 18-20 meatballs, each about 2.5 inches in diameter, and place them on the baking sheet.
  6. Bake the meatballs in the oven for 15-20 minutes until golden brown and reach an internal temperature of 165°F (74°C).
  7. While the meatballs are baking, cook bacon in a skillet until crispy, then remove and set aside.
  8. Sauté minced garlic in the drippings, add butter, and then stir in heavy cream to simmer.
  9. Whisk in Parmesan cheese until smooth, then add spinach until wilted.
  10. Add the baked meatballs to the sauce and simmer for a few minutes until the sauce thickens.
  11. Serve with crumbled bacon and garnish with parsley.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For best results, avoid overmixing the meatball ingredients and ensure that the internal temperature reaches 165°F (74°C).

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