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Chicken Ricotta Meatballs

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These Chicken Ricotta Meatballs are tender and flavorful, thanks to the combination of ground chicken and ricotta cheese. Baked to perfection and smothered in a creamy spinach Alfredo sauce, they make a comforting and satisfying meal.

Ingredients

Scale

For the Meatballs:

  • 1.5 pounds (700g) ground chicken
  • 6 ounces (about 3/4 cup) whole milk ricotta cheese
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Spinach Alfredo Sauce:

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1.5 cups heavy cream (35% fat)
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces (150g) baby spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Meatballs:
    • Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper.
    • In a medium bowl, combine the breadcrumbs and milk. Let soak for 2 minutes.
    • In a large bowl, mix the soaked breadcrumbs, ground chicken, ricotta cheese, onion, garlic, parsley, sun-dried tomatoes, egg, Parmesan cheese, Italian seasoning, salt, and pepper until just combined. Avoid overmixing to keep the meatballs tender.
    • Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter, and place them on the prepared baking sheet. Lightly spray with cooking oil.
    • Bake for 15-20 minutes, until the meatballs are crisp on the outside and cooked through.
  2. Prepare the Spinach Alfredo Sauce:
    • In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
    • Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring occasionally.
    • Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.
    • Add the baby spinach and cook for 1-2 minutes, until wilted.
  3. Combine and Serve:
    • Add the baked meatballs to the skillet with the Alfredo sauce. Gently toss to coat the meatballs in the sauce.
    • Cook for an additional 2 minutes to allow the flavors to meld and the sauce to thicken slightly.
    • Serve hot over pasta, rice, or with crusty bread.

Notes

  • For a lighter option, you can use ground turkey instead of ground chicken.
  • Ensure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://recipe.newsvks.com/chicken-ricotta-meatballs/