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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo

Delicious Baked Chicken Ricotta Meatballs served with a creamy spinach Alfredo sauce, perfect for a comforting dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian breadcrumbs or regular breadcrumbs as substitute
  • 1/2 cup Milk any type of milk
  • 1 medium Onion, finely chopped or shallots
  • 2 cloves Garlic, minced fresh garlic preferred
  • 1/4 cup Fresh parsley, finely chopped or basil
  • 1/2 cup Sun-dried tomatoes, finely chopped or fresh tomatoes if seasoned
  • 1 lb Ground chicken or turkey
  • 1 cup Whole milk ricotta cottage cheese as substitute
  • 1 large Egg or flax egg for vegan option
  • 1/2 cup Freshly grated Parmesan cheese or Pecorino Romano
  • 1 tbsp Italian seasoning or individual herbs like oregano
  • 1 tsp Salt
For the Sauce
  • 4 slices Bacon strips or pancetta for healthier option
  • 2 tbsp Butter or olive oil for dairy-free
  • 2 cloves Garlic, minced fresh garlic preferred
  • 1 cup Heavy cream 35% fat or lighter alternatives
  • 1 tsp Salt to taste
  • 1/2 tsp Pepper to taste
  • 4 cups Baby spinach or kale/arugula
  • 2 tbsp Fresh parsley, to garnish

Equipment

  • Oven
  • baking sheet
  • Food Processor
  • Skillet

Method
 

Preparation
  1. Preheat your 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 onion, garlic, parsley, and sun-dried tomatoes in a food processor.
  4. In a large bowl, combine soaked breadcrumbs, ground chicken, egg, ricotta, Parmesan, Italian seasoning, and salt.
  5. Form the mixture into 18-20 meatballs and place them on the baking sheet.
  6. Lightly spray the tops of the meatballs with cooking oil.
  7. Bake the meatballs for 15-20 minutes until golden brown and cooked through.
  8. While the meatballs bake, cook bacon in a skillet until crispy, then remove.
  9. In the same skillet, melt butter and sauté garlic until fragrant.
  10. Add heavy cream and bring the sauce to a simmer, stirring occasionally.
  11. Season the sauce with salt and pepper, then whisk in Parmesan until melted.
  12. Fold in baby spinach and sauté until wilted.
  13. Gently stir in baked meatballs into the sauce and let them simmer for 2 minutes.
  14. Crumble cooked bacon on top before serving.

Nutrition

Serving: 1meatballCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Consider making a double batch to freeze for easy future meals.

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