Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Enjoy a cozy and comforting meal with this recipe for Baked Chicken Ricotta Meatballs served with a creamy Spinach Alfredo Sauce. This dish blends the tender and flavorful meatballs with a rich and velvety sauce, incorporating fresh spinach for a touch of color and nutrition. It’s perfect for a family dinner or impressing guests at your next gathering.

Ingredients:

For the Chicken Ricotta Meatballs:

  • ½ cup Italian breadcrumbs (or regular breadcrumbs)
  • ½ cup milk
  • 1 medium onion, very finely chopped
  • 3 garlic cloves, minced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup sun-dried tomatoes, finely chopped
  • 1.5 pounds (approximately 700 grams) of ground chicken or turkey
  • 6 ounces whole milk ricotta cheese (approximately ¾ cup)
  • 1 large egg
  • ⅓ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, to taste

For the Creamy Spinach Alfredo Sauce:

  • 6 bacon strips, chopped
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 ½ cups heavy cooking cream (35% fat)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces (150 grams) baby spinach
  • 1 tablespoon fresh parsley, to garnish

Instructions:

  1. Preheat the Oven: Set your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  2. Prepare the Meatball Mixture: In a large bowl, soak the breadcrumbs in milk until absorbed. Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken, ricotta cheese, egg, Parmesan cheese, Italian seasoning, and a pinch of salt. Mix until well combined.
  3. Form the Meatballs: Shape the mixture into balls, approximately the size of a golf ball, and place them on the prepared baking sheet.
  4. Bake the Meatballs: Place the meatballs in the oven and bake for 20-25 minutes, or until they are golden and cooked through.
  5. Cook the Bacon: While the meatballs are baking, fry the chopped bacon in a large skillet until crisp. Take out the bacon and place it aside, keeping the skillet fat intact.
  6. Make the Sauce: In the same skillet, add butter and minced garlic, cooking over medium heat until the garlic is fragrant. Pour in the heavy cream, salt, and pepper, bringing the mixture to a simmer. Blend in the grated Parmesan cheese until it melts completely, achieving a smooth texture.
  7. Add Spinach: Incorporate the baby spinach into the sauce, cooking until the spinach wilts. Return the bacon to the skillet, mixing well.
  8. Combine and Serve: Once the meatballs are baked, add them to the sauce, gently tossing to coat. Let it simmer a bit longer to enhance the melding of flavors.
  9. Garnish and Serve: Sprinkle fresh parsley over the top before serving.

Conclusion:

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offers a delightful combination of flavors and textures, making it a standout dish for any occasion. The meatballs are light yet satisfying, and the creamy, rich Alfredo sauce with spinach and crispy bacon adds depth and complexity to this hearty meal. Serve this dish with a side of pasta or crusty bread to soak up the delicious sauce, and enjoy a restaurant-quality meal in the comfort of your home.