Description
Tender baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce for a rich and comforting meal.
Ingredients
Meatballs:
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1.5 lb ground chicken
- 6 oz ricotta cheese
- 1 large egg
- 1/3 cup Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp salt
Sauce:
- 6 bacon strips
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups Parmesan cheese
- 5 oz baby spinach
Garnish:
- 1 tbsp fresh parsley
Instructions
- Mix breadcrumbs and milk; let soak.
- Add remaining meatball ingredients and mix gently.
- Form meatballs and bake at 400°F (200°C) for 18–22 minutes.
- Cook bacon in a skillet until crispy; set aside.
- Add butter and garlic to the pan; cook briefly.
- Stir in cream, then Parmesan, salt, and pepper until smooth.
- Add spinach and cook until wilted.
- Add meatballs to sauce and top with crumbled bacon.
- Garnish with parsley and serve warm.
Notes
- Don’t overmix the meatball mixture to keep it tender.
- Use freshly grated Parmesan for smoother sauce.
- Serve over pasta, rice, or with bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes