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Baked Chicken Ricotta Meatballs with Spinach Alfredo Delight

Tender baked chicken ricotta meatballs seasoned with herbs and sun-dried tomatoes, served in a creamy spinach Alfredo sauce with crispy bacon crumbles.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Italian breadcrumbs
  • 0.25 cup milk for soaking breadcrumbs
  • 1 medium onion very finely chopped
  • 2 garlic cloves minced
  • 0.25 cup fresh parsley finely chopped
  • 0.25 cup sun-dried tomatoes finely chopped
  • 1 lb ground chicken
  • 0.75 cup whole milk ricotta
  • 1 large egg
  • 0.5 cup Parmesan cheese freshly grated, for meatballs
  • 1 tbsp Italian seasoning
  • 1 tsp salt for meatballs
  • 4 bacon strips
  • 4 tbsp butter
  • 1.5 cup heavy cream
  • 0.5 tsp salt for sauce
  • 0.25 tsp black pepper for sauce
  • 2 cup Parmesan cheese freshly grated, for sauce
  • 5 oz baby spinach
  • 1 tbsp fresh parsley for garnish

Equipment

  • baking sheet
  • Food processor
  • large skillet

Method
 

  1. Preheat the oven to 450°F (235°C) and line a baking sheet with parchment paper or foil.
  2. Soak the Italian breadcrumbs in the milk for about 2 minutes.
  3. In a food processor, pulse together the onion, garlic, parsley, and sun-dried tomatoes until very finely chopped.
  4. In a large bowl, combine the processed vegetable mixture with the ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix gently until just combined.
  5. Shape the mixture into 18–20 meatballs, approximately 2.5 inches in diameter. Wet your hands lightly before rolling to prevent sticking.
  6. Arrange the meatballs on the lined baking sheet with space between each one.
  7. Bake for 15–20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. While the meatballs bake, cook the bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels.
  9. In the same skillet, melt the butter over medium heat. Sauté garlic until fragrant, about 1 minute.
  10. Add the heavy cream and bring to a gentle simmer.
  11. Whisk in the Parmesan cheese in small handfuls until the sauce is smooth and creamy. Add the salt and pepper.
  12. Stir in the baby spinach and cook until just wilted, about 1–2 minutes.
  13. Add the baked meatballs to the sauce and simmer briefly until everything is heated through and the sauce thickens slightly.
  14. Crumble the cooked bacon over the top, garnish with fresh parsley, and serve hot — optionally over pasta.

Notes

Store cooked meatballs with sauce in an airtight container in the refrigerator for up to 3 days. Freeze uncooked meatballs individually on a baking sheet before transferring to a freezer-safe container for up to 3 months. Reheat thawed meatballs in a 350°F (175°C) oven for 20–25 minutes. Use whole milk ricotta for best texture. Always grate Parmesan fresh for the smoothest sauce. For extra heat, add crushed red pepper flakes to the meatball mixture and sauce. Marinara or pesto can be substituted for the spinach Alfredo sauce.