Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Juicy baked chicken meatballs in a creamy spinach Alfredo sauce that are perfect for meal prep and cozy weeknights.
Ingredients
For the meatballs
- 1/2 cup Italian breadcrumbs Can substitute with regular or gluten-free breadcrumbs.
- 1/2 cup milk Can use dairy or unsweetened plant milk.
- 1 medium onion, very finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1.5 lb ground chicken Can substitute with ground turkey.
- 6 oz whole milk ricotta (approximately ¾ cup)
- 1 large egg
- 1/3 cup Parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- 1 tsp salt (or as needed)
For the spinach Alfredo sauce
- 6 strips bacon Can substitute with turkey bacon or skip.
- 4 tbsp butter
- 2 cloves garlic, minced
- 1.5 cup heavy cream (35% fat)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup Parmesan cheese, freshly grated
- 5 oz baby spinach (approximately 150 grams)
- 1 tbsp fresh parsley, to garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- In a large mixing bowl, stir together breadcrumbs and milk and let sit for 3–5 minutes until softened.
- Add finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, grated Parmesan, Italian seasoning, and salt to the bowl. Mix until just combined.
- Form the mixture into meatballs about 1 ½ inches in diameter and place them on the prepared baking sheet.
Baking
- Bake meatballs for 18–20 minutes, until cooked through and lightly golden. Ensure they reach an internal temperature of 165°F (74°C).
Making the Sauce
- In a large skillet, cook bacon over medium heat until crispy. Remove and chop once cooled.
- In the same skillet, melt butter over medium heat, add minced garlic, cooking for 1 minute until fragrant.
- Pour in heavy cream, bring to a gentle simmer for 2–3 minutes. Season with salt and pepper, then whisk in Parmesan until smooth.
- Add baby spinach and cook until wilted, about 1–2 minutes.
Combining
- Gently toss the baked meatballs in the Alfredo sauce and let simmer together for an additional 2–3 minutes.
- Finish with chopped bacon and parsley on top.
Notes
These meatballs are great for meal prep and can be made ahead of time. Can be served over pasta, steamed veggies, or on their own. Leftovers make excellent meatball subs or can be reheated easily.