Description
Delicious chicken ricotta meatballs baked to perfection and served in a creamy Parmesan and spinach sauce topped with crispy bacon. This easy 40-minute recipe yields tender, flavorful meatballs with a rich and velvety sauce, perfect served over your favorite pasta for a comforting meal.
Ingredients
Meatballs
- 1/2 cup Italian breadcrumbs or regular 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 (700 grams) ground chicken or turkey
- 6 ounces whole milk ricotta (approximately 3/4 cup)
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, as needed
Sauce and Garnish
- 6 strips bacon
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cooking cream (35% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces (150 grams) baby spinach
- 1 tablespoon fresh parsley, for garnish
Instructions
- Preheat oven: Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper to prepare for baking the meatballs.
- Soak breadcrumbs: In a medium bowl, combine the breadcrumbs with milk and let them soak for 2 minutes to soften, which helps keep the meatballs tender.
- Chop aromatics: Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped, scraping down the sides as needed for even texture.
- Mix meatball ingredients: In a large bowl, combine the minced mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix gently just until combined to avoid dense meatballs.
- Shape meatballs: Form the mixture into 18-20 meatballs, about 2.5 inches each. Place them evenly on the prepared baking sheet, spray lightly with cooking oil spray for a crisp finish.
- Bake meatballs: Bake in the preheated oven for 15-20 minutes until the meatballs are crisp on the outside and fully cooked through.
- Cook bacon: Heat a large skillet over medium heat and cook the bacon until crispy. Transfer to a plate lined with paper towels to drain excess fat.
- Sauté garlic: In the same skillet, melt butter and add minced garlic. Cook for about 1 minute until fragrant without browning the garlic.
- Add cream and simmer: Pour in heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to slightly reduce and thicken.
- Season sauce: Season the cream sauce with black pepper and salt, adjusting to taste for a balanced flavor.
- Melt Parmesan: Whisk in the freshly grated Parmesan until fully melted, creating a rich and cheesy sauce base.
- Wilt spinach: Add baby spinach to the sauce, cooking for 1-2 minutes until just wilted, blending freshness into the creamy sauce.
- Combine meatballs with sauce: Add the baked meatballs into the skillet and continue cooking for 2 minutes, allowing the sauce to thicken slightly and coat the meatballs thoroughly.
- Add bacon topping: Chop the crispy bacon and sprinkle over the sauce and meatballs for an added crunch and smoky flavor.
- Serve: Garnish with fresh parsley and serve immediately with pasta of your choice for a complete, satisfying meal.
- Enjoy: Dive into these flavorful chicken ricotta meatballs creamy sauce and savor every bite!
Notes
- Do not overmix the meatball mixture to avoid dense texture.
- Use Italian breadcrumbs for a more authentic flavor, but regular breadcrumbs work fine.
- Make sure meatballs are cooked through by checking internal temperature reaches 165°F (75°C).
- The sauce can be made ahead and reheated gently before adding meatballs.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- For a lower-fat option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian