Chicken Ricotta Meatballs Spinach (Printable Version)
Juicy chicken ricotta meatballs paired with rich spinach Alfredo sauce for a comforting meal.
# Ingredients:
→ Meatballs
01 -
50 g Italian breadcrumbs
02 -
60 ml whole milk
03 -
50 g finely chopped onion
04 -
15 g fresh parsley leaves
05 -
30 g oil-packed sun dried tomatoes
06 -
500 g ground chicken or turkey
07 -
125 g whole milk ricotta cheese
08 -
1 large egg
09 -
30 g grated Parmesan cheese
10 -
1 tsp Italian seasoning
11 -
1 tsp fine sea salt
→ Sauce and Garnish
12 -
100 g thick cut bacon strips
13 -
30 g unsalted butter
14 -
2 cloves garlic, minced
15 -
240 ml heavy cream (35% fat)
16 -
30 g grated Parmesan cheese
17 -
100 g fresh baby spinach leaves
18 -
Fresh parsley for garnish
# Steps:
01 -
Set the oven to 235°C and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
02 -
Combine the Italian breadcrumbs and whole milk in a medium bowl and let them soak for 2 minutes to soften, which ensures juicy meatballs.
03 -
Place finely chopped onion, minced garlic, fresh parsley, and sun dried tomatoes in a food processor. Pulse until finely chopped into a cohesive mixture without large pieces.
04 -
In a large bowl, mix the ground chicken or turkey, soaked breadcrumbs, vegetable mixture, egg, ricotta, Parmesan, Italian seasoning, and salt. Gently mix with hands just until combined to avoid toughness.
05 -
With damp hands, form the mixture into 18 to 20 meatballs, approximately 6 cm in diameter. Place them onto the prepared baking sheet and lightly spray with oil for a crisp exterior.
06 -
Bake in the preheated oven for 15 to 20 minutes until golden brown outside and cooked through but still moist inside.
07 -
Cook bacon strips in a large skillet over medium heat until crisp. Remove bacon and set aside. Drain excess fat, leaving a small amount for flavor. Melt butter in the skillet on medium-low heat, then sauté minced garlic until fragrant. Pour in heavy cream, season with salt and pepper, and whisk in Parmesan until smooth. Add baby spinach and gently wilt it into the sauce.
08 -
Nestle the baked meatballs into the spinach Alfredo sauce and simmer together for 2 minutes to meld flavors without overcooking the meatballs.
09 -
Ladle the meatballs and sauce over your preferred pasta or side. Top with chopped crispy bacon and fresh parsley for a vibrant finish.
# Notes:
01 -
Chilling the meatball mixture for 15 minutes before shaping reduces sticking and improves roundness.
02 -
Grating Parmesan fresh delivers a smoother sauce and better melting.
03 -
If doubling the quantity, bake meatballs in batches for even browning and easier cleanup.
04 -
These meatballs freeze well when stored with sauce for up to two months and reheat gently adding cream or milk to maintain sauce silkiness.