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Chicken Ricotta Meatballs

Chicken Ricotta Meatballs
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Indulge in the rich and creamy delight of Chicken Ricotta Meatballs, perfectly enveloped in a luscious spinach Alfredo sauce. This dish is an exceptional choice for family dinners or special occasions, combining savory ground chicken with creamy ricotta and sun-dried tomatoes. Each bite offers a delightful burst of flavor that will satisfy even the pickiest eaters. With easy preparation steps and wholesome ingredients, you can effortlessly impress your guests or treat your family to a comforting meal. Serve these versatile meatballs over pasta or as a scrumptious appetizer to elevate any gathering!

Ingredients

Scale
  • 1.5 pounds ground chicken
  • 6 ounces whole milk ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups baby spinach
  • 1 large egg
  • Italian bread crumbs
  • milk
  • sun-dried tomatoes

Instructions

  1. Preheat the oven to 450°F (235°C) and line a baking sheet with parchment paper.
  2. Soak bread crumbs in milk for 2 minutes.
  3. In a food processor, combine onion, garlic, parsley, and sun-dried tomatoes; pulse until finely chopped.
  4. In a large bowl, mix the vegetable mixture with ground chicken, soaked bread crumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt until just combined.
  5. Shape into 18–20 meatballs and place on the prepared baking sheet; spray lightly with cooking oil.
  6. Bake for 15–20 minutes until golden brown.
  7. Meanwhile, cook turkey bacon in a skillet until crispy; set aside.
  8. In the same skillet, melt butter and sauté minced garlic; add heavy cream and whisk in Parmesan cheese until smooth.
  9. Stir in baby spinach until wilted; add baked meatballs and simmer for 2 minutes before serving.

Nutrition

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