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Chicken Ricotta Meatballs

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Heartwarming chicken ricotta meatballs simmered in a creamy spinach Alfredo sauce, perfect for family dinners.

Ingredients

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  • 1 cup Italian Breadcrumbs
  • ¼ cup Milk
  • 1 medium Onion, very finely chopped
  • 2 cloves Garlic, minced
  • ¼ cup Fresh Parsley, finely chopped
  • ¼ cup Sun-Dried Tomatoes, finely chopped
  • 1 pound Ground Chicken
  • ¾ cup Whole Milk Ricotta
  • 1 large Egg
  • ½ cup Freshly Grated Parmesan Cheese
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Salt
  • 4 strips Bacon
  • 4 tablespoons Butter
  • 1½ cups Heavy Cream
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 cups Freshly Grated Parmesan Cheese
  • 5 ounces Baby Spinach
  • 1 tablespoon Fresh Parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine the Italian breadcrumbs and milk in a large bowl. Let it sit for 5 minutes to moisten.
  3. Add the finely chopped onion, minced garlic, parsley, and sun-dried tomatoes to the breadcrumb mixture.
  4. Incorporate the ground chicken, ricotta, egg, Parmesan cheese, Italian seasoning, and salt into the mixture.
  5. Mix gently until everything is well combined, being careful not to overmix.
  6. Form the mixture into meatballs, about 1½ inches in diameter, and place them on the prepared baking sheet.
  7. Bake the meatballs in the preheated oven for 20-25 minutes, or until lightly golden and cooked through.
  8. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
  9. Add the butter to the skillet and melt it over medium heat.
  10. Pour in the heavy cream. Stir and simmer for 3-5 minutes to thicken.
  11. Season the sauce with salt and pepper, adjusting to taste.
  12. Fold in the grated Parmesan cheese and let it melt and combine.
  13. Add the baby spinach to the sauce and stir until wilted.
  14. Integrate the baked meatballs into the sauce, gently coating them with the creamy mixture.
  15. Serve the chicken ricotta meatballs hot, garnished with fresh parsley.

Notes

For a gluten-free option, use gluten-free breadcrumbs. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/chicken-ricotta-meatballs/