Ingredients

For the Chicken Ricotta Meatballs:

1½ lbs ground chicken
¾ cup whole milk ricotta
¼ cup sun-dried tomatoes, finely chopped
½ cup Italian breadcrumbs
½ cup milk
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 large egg
⅓ cup grated Parmesan
1 tsp Italian seasoning
Salt and pepper, to taste

For the Creamy Spinach Alfredo:

6 slices bacon
4 tbsp unsalted butter
2 garlic cloves, minced
1½ cups heavy cream (or half-and-half)
2 cups grated Parmesan
5 oz baby spinach
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.

Step 2: In a large bowl, soak the Italian breadcrumbs in milk and let sit for 1 minute until softened.

Step 3: Add ground chicken, ricotta, sun-dried tomatoes, onion, garlic, parsley, egg, Parmesan, Italian seasoning, salt, and pepper to the soaked breadcrumbs. Mix gently until combined—avoid overmixing.

Step 4: Roll the mixture into 1½-inch meatballs and place them evenly on the prepared baking sheet.

Step 5: Bake the meatballs for 18–20 minutes, or until cooked through and reaching an internal temperature of 165°F.

Step 6: While the meatballs bake, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving about 1 teaspoon of drippings in the pan.

Step 7: Add butter to the skillet, melt over medium-low heat, and sauté minced garlic until fragrant, about 30 seconds.

Step 8: Pour in the heavy cream and warm gently; do not boil.

Step 9: Whisk in the grated Parmesan until the sauce is smooth and creamy.

Step 10: Stir in baby spinach and cook until wilted. Season with salt and pepper to taste.

Step 11: Add the baked meatballs to the skillet and simmer in the Alfredo sauce for 2–3 minutes to combine flavors.

Step 12: Crumble the cooked bacon over the top and garnish with fresh parsley before serving.

Tips & Variations

Substitute ground turkey for chicken if preferred.

Use mozzarella instead of ricotta for a different cheesy texture.

For a lighter sauce, replace heavy cream with half-and-half.

If the sauce becomes too thick, add a splash of milk or reserved pasta water to reach desired consistency.

Meatballs can be prepared ahead and refrigerated for up to 3 days before baking.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the Italian breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.

Can I freeze the meatballs?

Absolutely! Freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.