Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender and juicy chicken ricotta meatballs baked to perfection and served in a creamy, savory spinach Alfredo sauce with crispy bacon.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1/2 cup Italian 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 ground chicken
  • 6 ounces whole milk ricotta (about 3/4 cup)
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • 6 bacon strips
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 1/2 cups heavy cream (35% fat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces baby spinach
  • 1 tablespoon fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, soak breadcrumbs in milk until absorbed.
  3. Add finely chopped onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan cheese, Italian seasoning, and salt. Mix well until combined.
  4. Form mixture into meatballs and place on a baking sheet.
  5. Bake meatballs for about 20-25 minutes until golden brown and cooked through.
  6. While meatballs bake, cook bacon in a pan until crispy. Remove and set aside.
  7. In the same pan, melt butter and sauté minced garlic until fragrant.
  8. Add heavy cream, salt, and pepper; bring to a simmer.
  9. Stir in Parmesan cheese until melted and sauce thickens.
  10. Add baby spinach and cook until wilted.
  11. Return bacon to the sauce and stir to combine.
  12. Serve meatballs topped with spinach Alfredo sauce and garnish with fresh parsley.

Notes

This dish combines the lightness of chicken and ricotta with a rich, creamy spinach Alfredo sauce. Baking the meatballs keeps them tender and juicy. Crispy bacon adds a savory crunch that complements the creamy sauce.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Italian-American

Nutrition

  • Calories: 206
  • Sugar: 2
  • Sodium: 506
  • Fat: 15
  • Saturated Fat: 4
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 1
  • Protein: 18
  • Cholesterol: 87