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Chicken Ricotta Meatballs

Chicken Ricotta Meatballs

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Indulge in the delightful fusion of flavors with these Chicken Ricotta Meatballs, a perfect blend of comfort and sophistication. Tender ground chicken is combined with creamy ricotta, fresh herbs, and sun-dried tomatoes, all enveloped in a luscious spinach Alfredo sauce that elevates your dining experience. This dish is perfect for busy weeknights or special family gatherings, making it a quick yet impressive meal that everyone will love. In just 40 minutes, you can serve up these savory meatballs that are sure to become a new family favorite!

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 ground chicken or turkey
  • 6 ounces whole milk ricotta
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 1/2 cups heavy cooking cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces baby spinach
  • 1 tablespoon fresh parsley, for garnish

Instructions

  1. Preheat your oven to 450°F (235°C).
  2. Soak the breadcrumbs in milk for 2 minutes.
  3. In a food processor, finely chop onion, garlic, parsley, and sun-dried tomatoes.
  4. In a large bowl, combine the vegetable mix with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt; mix gently.
  5. Shape into 18-20 meatballs (about 2.5 inches each) and place on a baking sheet.
  6. Bake for 15-20 minutes until golden brown.
  7. While baking, prepare the Alfredo sauce: melt butter in a skillet over medium heat, sauté garlic until fragrant, then whisk in cream and Parmesan until smooth. Add spinach and cook until wilted.
  8. Combine meatballs with the sauce and simmer for 2 minutes before serving.

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