Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

why make this recipe

This dish mixes light chicken meatballs with creamy ricotta and a spinach Alfredo sauce. It feels rich but stays simple. You get protein, greens, and a sauce that kids and adults like. It bakes, so you save time and cleanup.

introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss makes an easy weeknight meal or a special dinner. The meatballs stay soft thanks to ricotta and milk-soaked breadcrumbs. The Alfredo sauce with spinach adds color and cream. This meal pairs well with other simple oven dishes like baked boneless skinless chicken thighs for an easy full-menu night.

how to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

Mix the meatball ingredients gently. Form even meatballs and bake until just cooked through. While they bake, make the Alfredo sauce on the stove with butter, garlic, cream, and Parmesan. Stir in fresh spinach until it wilts. Add baked meatballs to the sauce and simmer a few minutes so flavors blend.

Ingredients :

• 0.5 cup Italian Breadcrumbs (regular breadcrumbs can also be used)
• 0.5 cup Milk (moistens the breadcrumbs for a tender texture)
• 1 Medium Onion (very finely chopped)
• 3 Garlic Cloves (minced)
• 0.25 cup Fresh Parsley (finely chopped)
• 0.25 cup Sun-Dried Tomatoes (finely chopped)
• 1.5 pounds Ground Chicken (can substitute with ground turkey)
• 6 ounces Whole Milk Ricotta (approx. ¾ cup)
• 1 Large Egg (binding agent)
• 0.33 cup Freshly Grated Parmesan Cheese
• 1 teaspoon Italian Seasoning
• Salt (as needed)
• 6 Bacon Strips
• 4 tablespoons Butter (contributes creaminess)
• 2 Garlic Cloves (minced)
• 1.5 cups Heavy Cream (35% fat)
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 cups Freshly Grated Parmesan Cheese
• 5 ounces Baby Spinach (provides color and nutrition)
• 1 tablespoon Fresh Parsley (for garnish)

Directions :

How to Make Baked Chicken Ricotta Meatballs

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment.
2. In a bowl, soak 0.5 cup breadcrumbs in 0.5 cup milk for 2–3 minutes.
3. Add 1.5 lb ground chicken, 6 oz ricotta, 1 large egg, 1 medium finely chopped onion, 3 minced garlic cloves, 0.25 cup parsley, 0.25 cup sun-dried tomatoes, 0.33 cup Parmesan, 1 tsp Italian seasoning, and salt. Mix gently until combined.
4. Shape the mix into 1.5-inch meatballs. Place on the baking sheet.
5. Bake meatballs 15–20 minutes until they reach 165°F (74°C) inside and are lightly browned.
6. While meatballs bake, cook 6 bacon strips in a pan until crisp. Drain and chop. Reserve a little bacon fat if you like.
7. In a saucepan, melt 4 tbsp butter over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
8. Pour 1.5 cups heavy cream into the pan. Stir and warm gently.
9. Add 2 cups grated Parmesan, 0.5 tsp salt, and 0.25 tsp pepper. Stir until cheese melts and sauce thickens.
10. Add 5 oz baby spinach and cook until wilted. Stir in chopped bacon if using.
11. Add baked meatballs to the sauce and simmer 3–5 minutes so flavors meld.
12. Garnish with 1 tbsp fresh parsley. Serve hot.

how to serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

Serve over cooked pasta, rice, or creamy polenta. You can also spoon the meatballs and sauce over roasted vegetables. Add a simple green salad and crusty bread to soak up the sauce.

how to store Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

Cool to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven.

tips to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Bliss

• Do not overmix the meatball mixture to keep them tender.
• Use a cookie scoop for even meatball size and even cooking.
• If the sauce is too thick, add a splash of milk or chicken broth.
• Taste the sauce before adding salt because Parmesan and bacon add salt.
• For crisper meatball edges, broil 1–2 minutes at the end of baking.

variation (if any)

• Swap ground turkey for ground chicken.
• Use turkey bacon or omit bacon for a lighter dish.
• Add a pinch of red pepper flakes to the sauce for heat.
• Stir in sun-dried tomato oil for more tomato flavor.

FAQs

Q: Can I cook the meatballs on the stove instead of baking?
A: Yes. Brown them in a skillet over medium heat, then finish in the sauce for 10–12 minutes until cooked through.

Q: Is ricotta necessary?
A: Ricotta helps keep meatballs moist. You can try Greek yogurt or finely grated mozzarella, but texture will change.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding. Fresh spinach works best for texture and color.

Q: How do I reheat leftovers without splitting the sauce?
A: Reheat gently on low heat with a splash of cream or milk. Stir often until warm.

Q: Can I make the meatballs ahead?
A: Yes. Make and bake meatballs, then cool and refrigerate for up to 2 days before finishing in the sauce.

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