Go Back
–+ servings
Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs in Creamy Alfredo Bliss

These Baked Chicken Ricotta Meatballs wrap you in comfort and flavor, perfect for a cozy dinner any day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian-American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian breadcrumbs Regular breadcrumbs can be used if needed.
  • 1/2 cup Milk Any milk or milk alternative works well.
  • 1 medium Onion Finely chopped for better integration.
  • 3 cloves Garlic Minced.
  • 1/4 cup Fresh parsley Substitute with other fresh herbs like basil if desired.
  • 1/2 cup Sun-dried tomatoes Finely chopped.
  • 1 lb Ground chicken or turkey Ground beef can be used as a substitute.
  • 1 cup Whole milk ricotta Cream cheese can replace ricotta if preferred.
  • 1 large egg Binds the ingredients together.
  • 1/2 cup Parmesan cheese Nutritional yeast can serve as a dairy-free option.
  • 1 tsp Italian seasoning
  • 1 tsp Salt
  • 4 strips Bacon Turkey bacon can be used or omitted.
For the Alfredo Sauce
  • 2 tbsp Butter For sautéing.
  • 1 cup Heavy cream Half-and-half or a non-dairy cream substitute can be used.
  • 2 cups Baby spinach Adds nutrients and color.
  • 1/4 cup Fresh parsley For garnish.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet.
  2. In a large mixing bowl, combine the Italian breadcrumbs and milk, soaking for about 5 minutes.
  3. Add onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan, Italian seasoning, and salt to the soaked breadcrumbs and mix well.
  4. Roll the mixture into 1½-inch meatballs and place on the baking sheet.
  5. Bake for 18-20 minutes until golden brown and internal temperature reaches 165°F (75°C).
  6. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towel.
  7. In the skillet, melt butter and sauté minced garlic for about 1 minute.
  8. Stir in heavy cream and bring to a gentle simmer for 1-2 minutes, seasoning with salt and pepper.
  9. Whisk in Parmesan until smooth and add spinach, stirring until wilted, about 2-3 minutes.
  10. Add baked meatballs to the skillet, coating them well in the sauce, and simmer for an additional 2-3 minutes.
  11. Crumble crispy bacon over the meatballs and garnish with parsley before serving.

Nutrition

Serving: 1meatballCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, store cooked meatballs and sauce separately to maintain freshness and texture.

Tried this recipe?

Let us know how it was!