These Baked Chicken Ricotta Meatballs are tender, juicy, and bursting with Italian flavors! Made with ground chicken, ricotta cheese, and sun-dried tomatoes, these meatballs are baked to perfection and served in a rich, creamy spinach Alfredo sauce. Perfect for pasta night or as a comforting main dish, they’re a delicious twist on traditional meatballs that’s sure to impress. Serve them over spaghetti, fettuccine, or even with a side of garlic bread for a complete meal that everyone will love!
I love making these meatballs whenever I’m in the mood for something a little different from the classic beef version. The addition of ricotta cheese makes them incredibly moist and tender, while the sun-dried tomatoes add a pop of tangy sweetness. Paired with the creamy spinach Alfredo sauce, it’s a match made in heaven! Ready to dive into this comforting, flavorful dish? Let’s get started!
Why You’ll Love This Recipe
- Tender and Moist Meatballs: The addition of ricotta cheese makes these chicken meatballs extra soft and juicy.
- Rich, Creamy Sauce: The spinach Alfredo sauce is decadent, creamy, and perfectly complements the savory meatballs.
- Family-Friendly: Kids and adults alike will love this comforting dish.
- Great for Meal Prep: Make a big batch of meatballs and sauce for easy lunches and dinners throughout the week.
Key Ingredients
For the Chicken Ricotta Meatballs:
- Ground Chicken or Turkey: Lean ground chicken or turkey serves as the base for the meatballs.
- Ricotta Cheese: Adds moisture and creaminess, making the meatballs incredibly tender.
- Sun-Dried Tomatoes: Chopped finely, these add a burst of tangy sweetness to each bite.
- Breadcrumbs: Helps bind the meatballs together and adds texture.
- Parmesan Cheese: Adds a savory, nutty flavor.
- Italian Seasoning: A blend of herbs that infuses the meatballs with Italian-inspired flavor.
For the Spinach Alfredo Sauce:
- Bacon: Crispy bacon adds a smoky, salty flavor to the creamy sauce.
- Butter: The base of the sauce, giving it a rich, buttery flavor.
- Heavy Cream: Creates a luscious, thick sauce.
- Parmesan Cheese: Melts into the sauce for an extra creamy, cheesy finish.
- Baby Spinach: Adds freshness and color to the Alfredo sauce.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
1. Make the Chicken Ricotta Meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft. This will help create moist, tender meatballs.
Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta cheese, egg, grated Parmesan cheese, Italian seasoning, and a pinch of salt to the breadcrumb mixture. Use your hands or a spoon to mix until all the ingredients are well combined.
Using a tablespoon or small cookie scoop, scoop out the meat mixture and form it into balls, about 1 ½ inches in diameter. Place each meatball onto the prepared baking sheet, leaving space between them.
2. Bake the Meatballs
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) indicates that they are done. Remove from the oven and set aside.
3. Make the Spinach Alfredo Sauce
While the meatballs are baking, prepare the spinach Alfredo sauce. Heat a large skillet over medium heat and add the bacon strips. Cook for about 4-5 minutes or until crispy and browned. Transfer the bacon to a plate lined with paper towels to drain. Once cool, chop the bacon into small pieces.
In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Let the cream cook for about 2-3 minutes to thicken slightly. Season with salt and pepper to taste.
Whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Add the baby spinach and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted and well incorporated into the sauce.
4. Combine and Serve
Add the baked meatballs to the skillet with the Alfredo sauce. Gently toss to coat the meatballs in the creamy sauce. Let everything simmer together for about 2-3 minutes to allow the flavors to meld.
Sprinkle the chopped bacon over the meatballs and garnish with additional chopped parsley for a pop of color. Serve the meatballs and sauce over your favorite pasta, rice, or with crusty bread on the side.
Tips for Success
- Don’t Over-Mix the Meatball Mixture: Mix just until everything is combined to keep the meatballs tender and light.
- Use Fresh Ingredients: Fresh Parmesan cheese, garlic, and parsley elevate the flavors of both the meatballs and the sauce.
- Control the Thickness of the Sauce: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it out to your desired consistency.
- Internal Temperature: Use a meat thermometer to check that the internal temperature of the meatballs reaches 165°F (74°C) to ensure they’re fully cooked.
Serving Suggestions
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce pair beautifully with various sides and dishes. Here are a few ideas to complete your meal:
- Pasta: Serve the meatballs and sauce over fettuccine, spaghetti, or penne for a comforting pasta dish.
- Rice: Spoon the meatballs and sauce over a bed of fluffy white or brown rice.
- Crusty Bread: Enjoy with crusty bread or garlic bread for mopping up the creamy sauce.
- Zoodles or Cauliflower Rice: For a lighter option, serve over zucchini noodles or cauliflower rice.
