Can I freeze the chicken ricotta meatballs?

Yes, you can freeze the baked chicken ricotta meatballs before or after adding them to the sauce. If freezing without sauce, allow them to cool completely, place in an airtight container, and freeze for up to 3 months. To use, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.

What can I substitute for spinach in the Alfredo sauce?

If you’re not a fan of spinach or don’t have it on hand, you can substitute with fresh basil for a more aromatic twist, arugula for a peppery bite, or finely chopped kale. Keep in mind that tougher greens like kale may need a slightly longer cooking time to wilt properly.

Can I make this recipe gluten-free?

Absolutely. To make baked chicken ricotta meatballs with spinach Alfredo sauce gluten-free, simply swap the breadcrumbs with a certified gluten-free variety or use crushed gluten-free crackers. Pair the dish with gluten-free pasta, rice, or roasted vegetables for a complete meal.

Baked Chicken Ricotta Meatballs – Creamy Comfort in One Dish

Name: Baked Chicken Ricotta Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1/2 cup Italian breadcrumbs; 1/2 cup milk; 1 medium onion, very finely chopped; 3 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 1/4 cup sun-dried tomatoes, finely chopped; 1.5 pounds (700g) ground chicken or turkey; 6 ounces (3/4 cup) whole milk ricotta cheese; 1 large egg; 1/3 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt, to taste; 6 bacon strips; 4 tablespoons butter; 2 garlic cloves, minced; 1 1/2 cups heavy cooking cream (35% fat); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups freshly grated Parmesan cheese; 5 ounces (150g) baby spinach; 1 tablespoon fresh parsley, for garnish

Description

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a creamy, comforting dish made with tender chicken meatballs, creamy ricotta, sun-dried tomatoes, and smothered in a rich spinach Alfredo sauce with crispy bacon. Perfect for weeknight dinners or meal prep, this recipe is both hearty and elegant.

Ingredients

Scale

1/2 cup Italian breadcrumbs
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700g) ground chicken or turkey
6 ounces (3/4 cup) whole milk ricotta cheese
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cooking cream (35% fat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces (150g) baby spinach
1 tablespoon fresh parsley, for garnish

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Instructions

Preheat oven to 450°F (235°C) and line a baking sheet with parchment paper.
In a medium bowl, combine breadcrumbs and milk. Let soak for 2 minutes.
Add onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped.
In a large bowl, combine ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, salt, and chopped mixture. Mix until just combined.
Form into 18–20 meatballs (about 2.5 inches in diameter) and place on the baking sheet. Spray with cooking oil.
Bake for 15–20 minutes until golden and cooked through.
In a large skillet, cook bacon until crispy. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
Pour in cream, bring to a gentle simmer, and cook for 2 minutes. Season with salt and pepper.
Whisk in Parmesan cheese and cook until melted and creamy.
Add baby spinach and cook for 1–2 minutes until wilted.
Add baked meatballs to the sauce and simmer for another 2 minutes. Top with chopped bacon and fresh parsley.
Serve immediately with pasta, rice, or roasted vegetables.

Notes

Use 93% lean ground chicken for juicy, flavorful meatballs.
Don’t overmix the meat mixture to avoid dense meatballs.
You can substitute pancetta for bacon or kale for spinach.
Make the meatballs ahead of time and freeze for up to 3 months.
Reheat sauce gently over low heat and add a splash of cream if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 206 kcal
Sugar: 2 g
Sodium: 506 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 87 mg