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Chicken Ricotta Meatballs In Spinach Alfredo Sauce

Sweet and Savory Chicken Ricotta Meatballs In Spinach Alfredo Sauce

Delicious Chicken Ricotta Meatballs In Spinach Alfredo Sauce that turns weeknight dinners into celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian Breadcrumbs Substitution: Use gluten-free breadcrumbs for a gluten-free version.
  • 1 lb Ground Chicken Substitution: Use ground turkey for a similar texture.
  • 1 cup Whole Milk Ricotta Substitution: Cottage cheese pureed until smooth can be used if ricotta isn't available.
  • 1 large Egg No substitutions necessary.
  • 1 medium Onion Finely chop for even distribution.
  • 2 cloves Garlic Use fresh minced garlic for best results.
  • 1 tablespoon Fresh Parsley Can substitute with dried parsley, although fresh is recommended.
  • 1/2 cup Sun-Dried Tomatoes Optional, but recommended for flavor depth.
  • 1/2 cup Parmesan Cheese Use freshly grated for best melt and taste.
  • 1 teaspoon Italian Seasoning Optional to adjust based on personal taste.
  • to taste Salt Adjust to your liking.
  • to taste Pepper Adjust to your liking.
For the Sauce
  • 3 tablespoons Butter No substitutions necessary.
  • 1 cup Heavy Cream Substitution: Half-and-half can be used for a lighter version.
  • 6 ounces Baby Spinach Can use other greens if preferred.
  • 4 slices Bacon Optional, but provides texture.
  • 1 tablespoon Fresh Parsley No substitutions necessary.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Food processor
  • Skillet

Method
 

Preparation Steps
  1. Preheat the oven to 450°F (235°C) and prepare a baking sheet lined with parchment paper.
  2. Soak the Italian breadcrumbs in milk for about 2 minutes.
  3. Blend finely chopped onion, garlic, fresh parsley, and sun-dried tomatoes in a food processor until uniform.
  4. Combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, salt, and pepper in a large bowl.
  5. Form the mixture into 18–20 meatballs and place them on the prepared baking sheet.
  6. Bake the meatballs in the preheated oven for 15–20 minutes until golden and fully cooked.
  7. In a skillet, cook the bacon until crispy, then remove it. Melt butter in the same skillet and sauté minced garlic.
  8. Whisk in heavy cream until well combined, then add Parmesan cheese for a smooth sauce.
  9. Add baby spinach to the skillet and stir until wilted, then gently fold in the baked meatballs.
  10. Serve the meatballs over pasta or with crusty bread and garnish with crispy bacon and fresh parsley.

Nutrition

Serving: 3meatballsCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

For best results, soak breadcrumbs and ensure even browning of meatballs while baking.

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