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40-Minute Chicken Ricotta Meatballs (Creamy Alfredo!)

Chicken Ricotta Meatballs (Creamy Alfredo!)
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Savor juicy Baked Chicken Ricotta Meatballs in creamy spinach Alfredo sauce with bacon. Ready in 40 minutes, perfect for dinner!

Ingredients

Scale

For the Chicken Ricotta Meatballs:

  • ½ cup Italian breadcrumbs or regular breadcrumbs
  • ½ cup milk
  • 1 medium onion, very finely chopped
  • 3 garlic cloves, minced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup sun-dried tomatoes, finely chopped
  • 1.5 pounds (700 grams) ground chicken or turkey
  • 6 ounces whole milk ricotta (approximately ¾ cup)
  • 1 large egg
  • ⅓ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, as needed

For the Creamy Sauce:

  • 6 bacon strips
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 ½ cups heavy cooking cream (35% fat)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces (150 grams) baby spinach
  • 1 tablespoon fresh parsley, to garnish

Instructions

  1. Preheat oven to 450°F (235°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine ½ cup breadcrumbs with ½ cup milk; set aside for 2 minutes.
  3. In a food processor, pulse 1 medium onion, 3 garlic cloves, ¼ cup parsley, and ¼ cup sun-dried tomatoes until finely chopped.
  4. In a large bowl, combine breadcrumb mixture, 1.5 pounds ground chicken, 6 ounces ricotta, 1 large egg, ⅓ cup Parmesan, 1 teaspoon Italian seasoning, and salt. Mix gently until just combined.
  5. Shape into 18-20 (2.5-inch) meatballs and place on the baking sheet. Spray with cooking oil.
  6. Bake for 15-20 minutes until crisp outside and cooked through (165°F/74°C).
  7. In a large skillet over medium heat, fry 6 bacon strips until crispy; transfer to a plate.
  8. In the same skillet, melt 4 tablespoons butter, add 2 minced garlic cloves, and cook for 1 minute.
  9. Add 1 ½ cups heavy cream, ½ teaspoon salt, and ¼ teaspoon pepper; simmer for 2 minutes.
  10. Whisk in 2 cups Parmesan until melted, then add 5 ounces spinach and cook until wilted, 1-2 minutes.
  11. Add baked meatballs to the sauce and cook for 2 minutes until sauce thickens.
  12. Chop bacon, sprinkle over meatballs, and garnish with 1 tablespoon parsley. Serve immediately.

Notes

  • Use ground turkey for a flavor variation.
  • For gluten-free, substitute with gluten-free breadcrumbs.
  • Serve with pasta, rice, or as appetizers.
  • Store in the fridge for up to 3 days or freeze for 3 months.
  • A family favorite that’s creamy, savory, and comforting!

llergy Information: Contains dairy (ricotta, Parmesan, cream, butter), eggs, and gluten (breadcrumbs). Use gluten-free breadcrumbs for gluten-free diets. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/chicken-ricotta-meatballs/