Chicken Ricotta Meatballs Spinach (Printable Version)
Savory chicken and ricotta morsels meet a smooth spinach Alfredo sauce for a comforting meal.
# Ingredients:
→ Meatballs
01 -
120 g Italian breadcrumbs
02 -
120 ml milk (whole or 2%)
03 -
80 g onion, finely chopped
04 -
15 g fresh parsley, chopped
05 -
50 g sun-dried tomatoes, oil packed
06 -
500 g ground chicken or turkey
07 -
250 g whole milk ricotta
08 -
1 large egg
09 -
30 g Parmesan cheese, grated
10 -
1 tsp Italian seasoning
11 -
1 tsp fine sea salt
→ Spinach Alfredo Sauce
12 -
4 slices thick-cut bacon
13 -
30 g unsalted butter
14 -
3 cloves garlic, minced
15 -
240 ml heavy cream (35% fat)
16 -
30 g Parmesan cheese, grated
17 -
100 g baby spinach leaves
18 -
Freshly cracked black pepper, to taste
19 -
Pinch of fine sea salt
→ Garnish
20 -
Chopped crispy bacon
21 -
Fresh parsley, chopped
# Steps:
01 -
Set oven to 235°C and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
02 -
Combine breadcrumbs and milk in a medium bowl, allowing them to soak for 2 minutes to achieve a moist base for the meatballs.
03 -
In a food processor, pulse onion, garlic, fresh parsley, and sun-dried tomatoes until finely chopped to create a smooth mixture without large pieces.
04 -
Transfer processed vegetables to a large bowl. Add ground chicken or turkey, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Gently mix by hand until just combined, avoiding overmixing to keep meatballs tender.
05 -
With damp hands, form approximately 18 to 20 meatballs, each about 6 cm in diameter. Arrange them on the prepared baking sheet and lightly spray or brush with oil for crispness.
06 -
Bake meatballs in the preheated oven for 15 to 20 minutes, until golden brown on the outside and thoroughly cooked inside.
07 -
Cook bacon slices in a large skillet over medium heat until crisp. Remove bacon and set aside, reserving a small amount of fat. Melt butter in the skillet over medium-low heat, add minced garlic, and sauté until fragrant. Stir in heavy cream, a pinch of salt, and pepper, then whisk in Parmesan cheese until smooth. Add baby spinach and cook gently until wilted.
08 -
Nestle baked meatballs into the skillet with spinach Alfredo sauce. Simmer together for 2 minutes to meld flavors, taking care not to overcook and dry the meatballs.
09 -
Plate the meatballs with sauce over your preferred pasta or side. Garnish with chopped crispy bacon and fresh parsley for brightness and texture.
# Notes:
01 -
Chill the meatball mixture for 15 minutes before shaping for better handling and roundness.
02 -
Grate Parmesan fresh for optimal melting and flavor in the sauce.
03 -
To freeze, store cooled meatballs and sauce separately in airtight containers for up to two months.