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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender and juicy chicken ricotta meatballs baked to perfection, served in a creamy spinach Alfredo sauce that is rich and flavorful.

  • Total Time: 40 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 (about 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 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 375°F (190°C).
  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 a baking sheet.
  5. Bake meatballs for about 20-25 minutes or until cooked through and golden.
  6. While meatballs bake, cook bacon strips in a skillet until crispy. Remove and set aside.
  7. In the same 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. Chop cooked bacon and stir into the sauce.
  12. Serve meatballs topped with creamy spinach Alfredo sauce and garnish with fresh parsley.

Notes

Using ricotta cheese in the meatballs keeps them moist and tender. Baking instead of frying reduces fat content. The addition of crispy bacon adds a smoky flavor contrast to the creamy sauce.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • 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