Description
Creamy, tender chicken ricotta meatballs baked until golden and simmered in a rich spinach Alfredo sauce with sun-dried tomatoes and crispy bacon. This cozy, family-friendly dinner tastes restaurant-quality while being simple enough for a busy weeknight.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly oiling it to prevent sticking.
- Soak Breadcrumbs: In a large bowl, combine the Italian breadcrumbs and milk. Let them sit for 1 minute until the breadcrumbs are softened, helping to keep the meatballs moist.
- Mix Meatball Ingredients: Add ground chicken, whole milk ricotta, finely chopped sun-dried tomatoes, onion, minced garlic, fresh parsley, egg, grated Parmesan, Italian seasoning, salt, and pepper to the breadcrumb mixture. Gently mix until just combined without overworking the meat to maintain tenderness.
- Form Meatballs: Using your hands, shape the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18–20 minutes or until they reach an internal temperature of 165°F and are cooked through.
- Cook Bacon: While the meatballs bake, cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving about 1 teaspoon of bacon drippings in the pan for flavor.
- Make Alfredo Sauce: Add unsalted butter to the skillet and melt over medium-low heat. Sauté minced garlic for about 30 seconds until fragrant without browning it.
- Add Cream: Pour in the heavy cream (or half-and-half for a lighter option) and gently warm it over low heat. Avoid boiling to prevent curdling.
- Incorporate Cheese: Whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add Spinach: Stir in baby spinach and cook until it wilts completely. Season the sauce with salt and pepper to taste.
- Combine Meatballs and Sauce: Add the baked meatballs into the skillet with the Alfredo sauce and let them simmer together for 2–3 minutes to meld flavors.
- Finish and Garnish: Crumble the cooked crispy bacon over the top and garnish with fresh parsley before serving to add texture and a burst of fresh flavor.
Notes
- Ground turkey can be substituted for ground chicken if preferred.
- Mozzarella cheese can replace ricotta for a different texture and flavor.
- Use half-and-half instead of heavy cream to make a lighter Alfredo sauce.
- If the sauce becomes too thick, add a splash of milk or reserved pasta water to loosen it.
- Meatballs can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: Italian-American
Keywords: chicken ricotta meatballs, creamy spinach Alfredo, sun-dried tomatoes, crispy bacon, family dinner, baked meatballs, Italian-American recipe
