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Baked Chicken Ricotta Meatballs: A Delicious Italian-Inspired Dish

Baked Chicken Ricotta Meatballs
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These Baked Chicken Ricotta Meatballs are a flavorful and comforting dish, perfect for a family dinner or a special occasion. Tender chicken meatballs, enriched with ricotta and Parmesan cheese, are baked to perfection and served in a creamy spinach Alfredo sauce with crispy bacon. It’s a hearty, satisfying meal that pairs beautifully with pasta or crusty bread.

Ingredients

Scale

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 (700 grams) ground chicken or turkey
  • 6 ounces (¾ cup) whole milk ricotta
  • 1 large egg
  • ⅓ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, to taste

Creamy Sauce:

  • 6 bacon strips
  • 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:
    Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper.
  2. Prepare the meatball mixture:
    • In a medium bowl, combine the breadcrumbs with milk. Set aside to soak for 2 minutes.
    • In a food processor, pulse the onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
    • In a large bowl, combine the chopped mixture with the ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently until just combined.
  3. Shape and bake the meatballs:
    • Shape the mixture into 18-20 meatballs (about 2.5 inches each). Place them on the prepared baking sheet.
    • Spray the meatballs lightly with cooking oil spray.
    • Bake for 15-20 minutes, or until the meatballs are crisp on the outside and cooked through (internal temperature of 165°F/74°C).
  4. Prepare the creamy sauce:
    • In a large skillet, cook the bacon over medium heat until crispy. Transfer to a plate and set aside.
    • In the same skillet, melt the butter. Add the garlic and cook for 1 minute until fragrant.
    • Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes.
    • Season with salt and pepper. Whisk in the Parmesan cheese until melted.
    • Add the baby spinach and cook for 1-2 minutes, or until wilted.
  5. Combine and serve:
    • Add the baked meatballs to the sauce and cook for 2 minutes, or until the sauce thickens slightly.
    • Chop the cooked bacon and sprinkle it over the sauce.
    • Garnish with fresh parsley and serve immediately over your favorite pasta or with crusty bread.

Notes

  1. Use fresh ingredients: Fresh garlic, parsley, and Parmesan cheese make a big difference in flavor.
  2. Don’t overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until combined.
  3. Soak the breadcrumbs: Soaking the breadcrumbs in milk ensures the meatballs stay moist and tender.
  4. Check the internal temperature: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C).
  5. Customize the sauce: Add a pinch of nutmeg or red pepper flakes to the sauce for extra depth or heat.

Nutrition

Find it online: https://recipes.swedishinarabic.net/baked-chicken-ricotta-meatballs-a-delicious-italian-inspired-dish/