Description
These Baked Chicken Ricotta Meatballs are a delicious and healthier alternative to traditional meatballs, combining tender ground chicken with creamy ricotta cheese. Baked to perfection and smothered in a rich Parmesan cream sauce with baby spinach and crispy bacon, they make a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1/2 cup Italian breadcrumbs or regular 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 (700 grams) ground chicken or turkey
- 6 ounces whole milk ricotta (approximately 3/4 cup)
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt as needed
Sauce and Garnish
- 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 (150 grams) baby spinach
- 1 tablespoon fresh parsley (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper to prepare for baking the meatballs.
- Soak Breadcrumbs: In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes, allowing them to soften for moisture.
- Process Vegetables: Add onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped, scraping down the sides if necessary to ensure even processing.
- Mix Meatball Ingredients: In a large bowl, combine the minced vegetable mixture with ground chicken or turkey, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix gently just until combined; avoid overmixing to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 18-20 meatballs, approximately 2.5 inches in diameter. Place them evenly spaced on the prepared baking sheet. Spray the meatballs lightly with cooking oil spray for a crisp exterior.
- Bake Meatballs: Bake in the preheated oven for 15-20 minutes, or until the meatballs are golden and cooked through with a crispy outside.
- Cook Bacon: While meatballs bake, heat a large skillet or nonstick pan over medium heat and fry the bacon strips until crispy. Remove and set aside on a plate to drain.
- Prepare Sauce Base: In the same skillet with bacon fat, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Add Cream and Simmer: Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 2 minutes to thicken slightly.
- Season Sauce: Add salt and black pepper to taste, stirring to combine.
- Add Parmesan Cheese: Whisk in the freshly grated Parmesan cheese, cooking until the cheese is fully melted and the sauce is creamy.
- Add Spinach: Stir in the baby spinach and cook for 1-2 minutes until wilted, incorporating the greens into the sauce.
- Combine Meatballs and Sauce: Add the baked meatballs to the sauce in the skillet. Cook for an additional 2 minutes to let the flavors meld and the sauce thicken slightly.
- Garnish with Bacon: Chop the crispy bacon into pieces and sprinkle it over the sauce and meatballs for added flavor and texture.
- Serve: Serve the meatballs immediately, ideally over your choice of pasta to complement the creamy sauce.
- Enjoy: Relish your delicious baked chicken ricotta meatballs with Parmesan cream sauce and spinach!
Notes
- Do not overmix the meatball mixture to avoid dense meatballs.
- Use fresh grated Parmesan cheese for the best flavor in the sauce and meatballs.
- Ensure meatballs are cooked through by checking internal temperature reaches 165°F (74°C).
- You can substitute turkey for chicken if preferred.
- Serve with your favorite pasta or a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
