Chicken Ricotta Meatballs Alfredo (Printable Version)

Juicy chicken ricotta meatballs in spinach Alfredo, finished with bacon and sun-dried tomatoes for a savory touch.

# What You'll Need:

→ Meatballs

01 - 1/2 cup Italian breadcrumbs or regular breadcrumbs
02 - 1/2 cup milk
03 - 1 medium onion, very finely chopped
04 - 3 garlic cloves, minced
05 - 1/4 cup fresh parsley, finely chopped
06 - 1/4 cup sun-dried tomatoes, finely chopped
07 - 1.5 pounds (700 grams) ground chicken or turkey
08 - 6 ounces (approximately 3/4 cup) whole milk ricotta
09 - 1 large egg
10 - 1/3 cup freshly grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - Salt, to taste

→ Alfredo Sauce

13 - 6 bacon strips
14 - 4 tablespoons butter
15 - 2 garlic cloves, minced
16 - 1 1/2 cups heavy cooking cream (35% fat)
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon pepper
19 - 2 cups freshly grated Parmesan cheese
20 - 5 ounces (150 grams) baby spinach
21 - 1 tablespoon fresh parsley, for garnish

# Steps to Follow:

01 - Preheat oven to 450°F (235°C). Line a large baking sheet with parchment paper.
02 - In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes.
03 - Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped.
04 - In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix just until combined.
05 - Shape into 18-20 (2.5-inch) meatballs and place on the prepared baking sheet. Spray with cooking oil. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through.
06 - In a large skillet, fry bacon until crispy. Remove bacon, then melt butter in the same pan. Add minced garlic and sauté briefly. Pour in heavy cream, season with salt and pepper, and whisk in Parmesan cheese until melted. Add baby spinach and cook until wilted.
07 - Add the baked meatballs to the skillet with the sauce. Simmer for 2 more minutes to allow flavors to blend.
08 - Serve the Chicken Ricotta Meatballs and Spinach Alfredo Sauce over pasta of your choice. Sprinkle with chopped bacon and fresh parsley for garnish.

# Additional Tips::

01 -
  • Uses simple supermarket ingredients for big flavor
  • Silky ricotta gives the meatballs incredible tenderness
  • Alfredo sauce packed with greens for balance
  • Makes a generous batch perfect for sharing or leftovers
02 -
  • Makes a restaurant worthy dish at home without fuss
  • Rich in protein and sneaks in veggies with spinach
  • Crowd pleaser perfect for gatherings
  • Easy to double for larger families
03 -
  • Make sure to chill the meatballs briefly before baking for easier handling
  • Toast the garlic gently in butter not oil for a sweeter flavor profile
  • Do not overcook the meatballs in the sauce to keep them tender

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