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Baked chicken ricotta meatballs in creamy spinach Alfredo sauce topped with crispy bacon and fresh parsley served in a skillet

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs simmered in a rich creamy spinach Alfredo sauce with crispy bacon and sun-dried tomatoes. A comforting family-friendly dinner ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Italian breadcrumbs
  • 1/2 cup milk for soaking breadcrumbs
  • 1 medium onion very finely chopped
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup sun-dried tomatoes finely chopped, oil-packed preferred
  • 1.5 lbs ground chicken
  • 6 oz whole milk ricotta approximately 3/4 cup
  • 1 large egg
  • 1/3 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1 tsp salt or as needed
  • 6 bacon strips thick-cut preferred
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 1/2 cups heavy cream 35% fat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Parmesan cheese freshly grated
  • 5 oz baby spinach approximately 150g
  • 1 tbsp fresh parsley to garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large deep skillet
  • Instant-read thermometer
  • Whisk

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 3 minutes until the breadcrumbs are fully softened and have absorbed the milk.
  3. Add the onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan, Italian seasoning, and salt. Mix gently until just combined. Do not overmix.
  4. With lightly damp hands, roll the mixture into balls about 1 1/2 inches in diameter. You should get around 18 meatballs. Place evenly on the prepared baking sheet.
  5. Bake for 18 to 20 minutes until lightly golden. Confirm doneness with an instant-read thermometer. Internal temperature must reach 165 degrees F (74 degrees C).
  6. Cook bacon in a large deep skillet over medium heat until crispy, about 6 to 8 minutes. Drain on paper towels and chop. Leave 1 teaspoon of drippings in the pan.
  7. Melt butter in the same skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
  8. Pour in the heavy cream. Bring to a gentle simmer over medium-low heat. Do not boil. Cook for 2 to 3 minutes. Season with salt and pepper.
  9. Remove skillet from direct heat or lower to the lowest setting. Whisk in Parmesan gradually until smooth. Stir in baby spinach and cook until wilted, about 1 to 2 minutes.
  10. Add baked meatballs to the sauce. Toss gently to coat and simmer for 2 to 3 minutes. Top with crumbled bacon and fresh parsley.
  11. Serve hot over pasta, rice, or with crusty bread.

Notes

Freeze meatballs and sauce separately for up to 3 months. Reheat on the stovetop over low heat with a splash of cream to restore the sauce texture. Add crushed red pepper flakes for a spicy kick.