They will melt in your mouth, while bursting with the rich, bold flavors! Chicken Ricotta Meatballs are the lighter version of your traditional favorites, buoyed by a creamy, decadent Spinach Alfredo sauce. Whether your ricotta is store-bought or homemade, you will find this dish a welcomed change from your Nonna’s Italian meatballs! After making these delicious beauties for family, I now make a double batch since I know they will beg for leftovers. Slice up a nice crusty charred baguette so you can sop up all of the flavorful goodness left in the pan!
Rate this recipe!
| Servings |
Ingredients
For the Chicken Ricotta Meatballs:
- 1 cup Italian breadcrumbs
- 1 cup milk
- 1 large or 2 medium sweet yellow onions chopped fine
- 6 garlic cloves, minced
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped
- 3 pounds ground chicken or turkey
- 2 cups whole milk ricotta
- 2 large eggs
- 1 cup parmesan cheese, grated fine
- 2 tsp Italian seasoning
- Salt as needed
For the Creamy Sauce:
- 12 bacon strips
- 8 tablespoons butter
- 4 garlic cloves, minced
- 3 cups heavy cooking cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups parmesan cheese, grated fine
- 10 ounces baby spinach
- 2 tablespoons fresh parsley, chopped fine for garnish
Ingredients For the Chicken Ricotta Meatballs:
For the Creamy Sauce:
| Rate this recipe! |
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. In a medium bowl combine the breadcrumbs with milk. Set aside to soak for 2 minutes. Add the onion, garlic, parsley and sun-dried tomatoes to a food processor; pulse until finely chopped, scraping down the sides if needed. In a large bowl, combine the mixture with the chicken, the soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning and salt. Mix just until combined. (Don't over mix or it will be dense.) Shape the mixture into 18-20 (2 ½ inch) meatballs. Place the meatballs on the prepared baking sheet. Spray with cooking oil spray. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through. While meatballs are cooking, make the sauce. Heat a large skillet or nonstick pan over medium heat. Fry bacon until crispy. Transfer to a plate. In the same pan, melt butter. Add the garlic and cook until fragrant, about 1 minute. Add the cream and bring to a gentle simmer. Cook for 2 minutes. Season with pepper and salt. Whisk in the Parmesan cheese and cook until melted. Finally, add the baby spinach and cook for 1-2 minutes or until wilted. When meatballs are done, add to the spinach alfredo and cook for 2 minutes, gently turning the meatballs in the sauce to coat. Chop the bacon and sprinkle over the sauce. Serves 4-6.
Share this Recipe
