Chicken Ricotta Meatballs In Spinach Alfredo Sauce

There is something so comforting about the combination of tender chicken ricotta meatballs blanketed in a velvety spinach Alfredo sauce. This is a showstopper dinner that always impresses yet is so easy to pull together once you know the steps. The ricotta makes the meatballs impossibly moist while the sauce has all the indulgence of a restaurant meal. If you are ready for something that tastes truly special but is totally doable at home this is your recipe.

I discovered this recipe on a cozy winter night searching to make something hearty but different. My husband said these were the best meatballs he had ever tasted and now it is our treat when we want to celebrate.

Ingredients

• Italian breadcrumbs: Provides structure and soak in savory moisture Look for golden tan breadcrumbs without stale smell
• Milk: Softens breadcrumbs for juicy texture Whole or 2 percent milk work best for richness
• Onion: Finely chopped onion blends smoothly For sweetness and depth Choose fresh firm onion
• Fresh parsley: Lends brightness and green color Seek lively leafy bunches
• Sun dried tomatoes: Intensifies the savory notes Use oil packed for best flavor and softness
• Ground chicken or turkey: Very lean and works perfectly for soaking up seasoning Go for freshly ground if possible
• Whole milk ricotta: The star for moisture and tenderness Stick with whole milk ricotta for full creamy effect
• Egg: Helps everything hold together Use a fresh large egg
• Parmesan cheese: Salty savoriness and texture Grate your own for best melt and taste
• Italian seasoning: Adds herby background Use a fresh bottle so herbs are fragrant
• Salt: Essential for flavor Use fine sea salt to taste
• Bacon: Smoky richness as a finishing note Look for thick cut and high quality
• Butter: Forms the flavor foundation for sauce Choose unsalted real butter
• Garlic: Boosts aroma and savor Make sure cloves are firm and not sprouting
• Heavy cream: Transforms the sauce to lush and silky Look for 35 percent fat
• Pepper: Brightens everything with a hint of heat Use freshly cracked black pepper
• Baby spinach: For fresh pop of color and nutrition Leaves should be perky not limp
• Fresh parsley: For garnish gives a finishing fresh touch

Instructions

Preheat Oven:

Set your oven to 450 degrees F or 235 degrees C and prepare a large baking sheet with parchment paper This ensures the meatballs do not stick and bake evenly

Soak Breadcrumbs:

In a medium bowl combine the breadcrumbs and milk Let them sit for 2 minutes This softening step is crucial for the juicy meatball texture

Process Vegetables:

Place the onion garlic parsley and sun dried tomatoes into a food processor Pulse until everything is finely chopped You want a cohesive mixture without big pieces

Mix Meatball Base:

Transfer the chopped vegetables to a large bowl Add ground chicken or turkey soaked breadcrumbs egg ricotta Parmesan cheese Italian seasoning and salt Gently mix using clean hands just until everything is incorporated Overmixing can make the meatballs tough

Shape Meatballs:

With damp hands form the mixture into about 18 to 20 balls each about two and a half inches in size Place them on your prepared baking sheet and lightly spray with oil This helps them get crisp and brown

Bake Meatballs:

Transfer the tray to the oven Bake for about 15 to 20 minutes until the meatballs are golden on the outside and cooked through The surface should be slightly crisp but the inside will stay moist

Make Bacon and Sauce:

In a large skillet cook the bacon strips over medium heat until they are crisp Remove the bacon and set aside Pour off excess fat but keep a little for flavor Add butter to the bacon pan and melt over medium low Add the minced garlic and sauté just until fragrant Pour in the heavy cream add a pinch of salt and pepper Whisk in the Parmesan cheese until it is smooth and melted Add the spinach letting it wilt gently into the sauce

Simmer and Finish:

Add the baked meatballs to the skillet nestling them into the creamy sauce Allow everything to simmer together for two more minutes so the flavors meld Do not overcook or meatballs will dry out

Plate and Garnish:

Serve the meatballs and sauce ladled over your favorite pasta Sprinkle with chopped crispy bacon and a handful of fresh parsley for a vibrant finish

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My favorite part of this recipe has to be the sun dried tomatoes They add such a burst of savory tang that makes every bite special Last year my young niece helped me roll the meatballs and she could not stop sneaking tastes of the mixture It is a family moment we talk about at every get together

Storage Tips

These meatballs keep well covered in the fridge for up to three days To freeze arrange cooled meatballs and sauce in a freezer container and store for up to two months Always reheat gently over low heat adding a splash of cream or milk to keep the sauce silky

Ingredient Substitutions

No ground chicken Use ground turkey for similar moist results If you do not have ricotta cottage cheese can substitute but puree it until silky before mixing For gluten free swap regular breadcrumbs with your favorite gluten free variety

Serving Suggestions

Serve these meatballs and sauce piled over tangy lemon zest pasta creamy polenta or even with a rustic crust of toasted bread At a dinner party I let guests build their own bowls with extra fresh herbs and more Parmesan Everyone can personalize their bowl

Cultural Background

While classic Italian recipes inspire this dish the spin with creamy Alfredo and use of chicken or turkey brings it firmly into American comfort food territory For me it is a gentle nod to both traditions making it perfect for sharing with anyone who loves hearty modern flavors

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These chicken ricotta meatballs in spinach Alfredo sauce are pure crowd pleasers and the leftovers reheat just as decadently as day one Whether a dinner party or a weeknight meal they always disappear fast in my house