Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

why make this recipe

This dish gives you soft, juicy chicken meatballs with a rich spinach Alfredo sauce. It is easy to bake, not fry, and the ricotta keeps the meatballs moist. The sauce is creamy and has spinach and crispy bacon for flavor.

introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a family-friendly meal that cooks fast and fills the plate. The meatballs bake in the oven while you make a quick cream sauce with spinach and bacon. If you like simple chicken meals, try this other idea for a different flavor: Greek chicken gyros with cucumber tzatziki sauce.

how to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Mix the breadcrumbs with milk, then add the rest of the meatball ingredients. Form balls and bake until done. While they bake, cook bacon and make the Alfredo sauce in the same pan. Add spinach to the sauce, then toss in the baked meatballs and warm for a few minutes.

Ingredients :

• 1/2 cup Italian breadcrumbs (or regular breadcrumbs)
• 1/2 cup 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 (or 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)
• 6 bacon strips
• 4 tbsp butter
• 2 cloves garlic (minced)
• 1 1/2 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)

Directions :

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. 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.
3. 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 breadcrumb mixture. Mix until combined.
4. Scoop out the meat mixture and form into balls, about 1 ½ inches in diameter. Place on the prepared baking sheet.
5. Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden. An internal temperature of 165°F (74°C) indicates doneness.
6. For the sauce, cook bacon in a skillet over medium heat until crispy. Drain on a plate lined with paper towels and chop.
7. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
8. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
9. Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
10. Add baked meatballs to the sauce. Toss to coat. Simmer for 2-3 minutes. Garnish with bacon and parsley.

how to serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Serve the meatballs and sauce over cooked pasta, rice, or mashed potatoes. You can also serve them with garlic bread and a simple green salad. Spoon extra sauce over the top and sprinkle with extra Parmesan and parsley.

how to store Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Refrigerator: Cool the dish, then store in an airtight container for up to 3–4 days.
Freezer: Place meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm gently on the stove over low heat or in the microwave in short bursts, stirring so the sauce stays creamy.

tips to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• Use a meat thermometer to check the meatballs reach 165°F (74°C).
• Don’t overmix the meat; mix until just combined to keep meatballs tender.
• Let the breadcrumbs soak in milk well — this keeps the meatballs moist.
• Cook the sauce on medium-low so the cream does not boil and split.
• Cook bacon until crisp for texture, then chop and add as a finish.

variation (if any)

• Swap ground chicken for ground turkey or a mix of chicken and pork.
• Omit bacon for a vegetarian-friendly version and add mushrooms for more flavor.
• Add red pepper flakes to the sauce for a bit of heat.
• Use low-fat ricotta and lighter cream for a lower-calorie version (sauce will be less rich).

FAQs

Q: Can I use ground turkey instead of ground chicken?
A: Yes. Ground turkey works well. Cook to the same internal temperature (165°F / 74°C).

Q: Can I make the meatballs ahead and freeze them?
A: Yes. Bake the meatballs, cool, and freeze in a single layer then transfer to a bag. Freeze up to 2 months.

Q: How do I stop the sauce from breaking?
A: Heat the cream slowly and do not boil. Stir in the cheese off heat if needed and keep the pan at low heat.

Q: Can I skip the sun-dried tomatoes?
A: Yes. They add brightness but you can leave them out or replace with roasted red pepper.

Q: Is there a gluten-free option?
A: Use gluten-free breadcrumbs and check that Parmesan and other ingredients are gluten-free.

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