Chicken Ricotta Meatballs
Tender baked chicken meatballs simmered in a silky, cheesy spinach sauce with crispy bacon feel like the kind of dinner everyone asks for again.
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Servings: 6 Meatballs
Calories: 520kcal
Cost: $20
Ingredients
- ½ cup breadcrumbs Italian-style or plain fine texture
- ½ cup milk whole milk for soaking the crumbs
- 1 medium onion very finely chopped
- 3 cloves garlic fresh minced
- ¼ cup fresh parsley finely chopped
- ¼ cup sun-dried tomatoes packed in oil finely chopped
- 1 ½ pounds ground chicken lean but not extra-lean
- ¾ cup whole milk ricotta full-fat for tenderness
- 1 large egg room temperature
- ⅓ cup Parmesan cheese freshly grated
- 1 teaspoon Italian seasoning dried herb blend
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 6 slices bacon thick-cut preferred
- 4 tablespoons butter unsalted
- 2 cloves garlic minced for the sauce
- 1 ½ cups heavy cream about 35% fat
- 2 cups Parmesan cheese freshly grated for melting
- 5 ounces baby spinach fresh washed
- 1 tablespoon fresh parsley chopped for garnish
- Cooking spray or oil for greasing the pan
Instructions
- Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
- Stir the breadcrumbs and milk together in a small bowl and let them soak for about 2 minutes until spongy.
- Place the onion, garlic, parsley, and sun-dried tomatoes in a food processor and pulse until very finely chopped, scraping down the sides if needed.
- Transfer the chopped mixture to a large bowl and add the ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper, then gently mix just until combined.
- Form the mixture into about 18–20 meatballs and arrange them on the prepared baking sheet, then lightly spray or brush them with oil.
- Bake the meatballs for 15–20 minutes, until they are lightly golden and cooked through.
- While the meatballs bake, heat a large skillet over medium heat and cook the bacon until crisp, then remove it to a plate.
- In the same skillet, melt the butter and add the garlic, cooking for about 1 minute until fragrant.
- Pour in the cream and bring it to a gentle simmer, letting it cook for about 2 minutes.
- Stir in the Parmesan cheese and keep stirring until the sauce is smooth and melted.
- Add the spinach and cook for 1–2 minutes, just until it wilts into the sauce. mix
- Transfer the baked meatballs into the skillet and let them simmer in the sauce for about 2 minutes to thicken slightly.
- Chop the bacon and sprinkle it over the top along with fresh parsley, then serve right away, ideally over pasta or with crusty bread.
Notes
These meatballs are incredibly soft thanks to the ricotta, and the sauce is the kind you’ll want to swipe with bread. It’s one of those cozy dinners that feels a little fancy but still totally comforting.
Nutrition
Serving: 350g | Calories: 520kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 165mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 320mg | Iron: 2.6mg