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

Delicious baked chicken meatballs made with ricotta cheese, served in a creamy spinach Alfredo sauce with crispy bacon and Parmesan cheese.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1/2 cup Italian breadcrumbs or regular 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 or turkey
  • 6 ounces whole milk ricotta (approximately 3/4 cup)
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt as needed
  • 6 bacon strips
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 1/2 cups heavy cooking 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 to garnish

Instructions

  1. Preheat oven and prepare a baking sheet.
  2. In a bowl, soak breadcrumbs in milk until absorbed.
  3. Add finely chopped onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix until combined.
  4. Form mixture into meatballs and place on baking sheet.
  5. Bake meatballs until cooked through and golden brown.
  6. While meatballs bake, cook bacon strips until crispy, then chop and set aside.
  7. In a skillet, 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. Add chopped bacon to the sauce and stir to combine.
  12. Serve meatballs topped with spinach Alfredo sauce and garnish with fresh parsley.

Notes

The ricotta cheese keeps the meatballs moist and tender, while the spinach Alfredo sauce adds a rich, creamy texture with a fresh touch from the spinach. Crispy bacon adds a savory crunch that complements the dish well.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Dinner
  • Cuisine: Italian

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