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Baked Chicken Ricotta Meatballs

Baked Chicken Ricotta Meatballs in Creamy Spinach Sauce

Baked Chicken Ricotta Meatballs are a comforting dish served in a creamy spinach sauce, perfect for family dinners and quick weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Italian breadcrumbs Regular breadcrumbs can be used as a substitute.
  • 1/2 cup Milk No alternatives needed.
  • 1 small Onion Finely chopped for even cooking.
  • 2 cloves Garlic Use fresh for best results; adjust quantity to taste.
  • 1/4 cup Fresh parsley Can substitute with other herbs like basil.
  • 1/2 cup Sun-dried tomatoes Fresh tomatoes can be used but will alter moisture content.
  • 1 pound Ground chicken (or turkey) Use turkey for a leaner option.
  • 1 cup Ricotta cheese Cream cheese can be used for stronger flavor.
  • 1 Egg Leave out for a vegan adaptation; use a flax egg.
  • 1/2 cup Parmesan cheese Freshly grated is optimal; powdered can be used in a pinch.
  • 1 teaspoon Italian seasoning Use additional oregano or basil as alternatives.
  • 1 teaspoon Salt Adjust according to taste.
  • 4 strips Bacon strips Optional: swap for turkey bacon or omit entirely.
For the Creamy Spinach Sauce
  • 2 tablespoons Butter Can substitute with olive oil for a lighter option.
  • 1 cup Heavy cream Half-and-half can be used for a lighter cream sauce.
  • 2 cups Spinach Use frozen spinach if fresh is unavailable.
  • 2 tablespoons Fresh parsley (to garnish) Can be omitted if unavailable.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Skillet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Soak the Italian breadcrumbs in milk for 5-10 minutes until soft.
  3. In a bowl, combine soaked breadcrumbs, chopped onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta cheese, egg, Parmesan cheese, Italian seasoning, and salt. Mix until just combined.
  4. Form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
  5. Bake for 18-20 minutes until golden brown and reach an internal temperature of 165°F (74°C).
  6. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Chop into bite-sized pieces.
  7. In the same skillet, melt butter, sauté minced garlic, then add heavy cream. Simmer until thickened, stirring occasionally.
  8. Stir in Parmesan cheese until melted, then add spinach and cook until wilted, about 2-3 minutes.
  9. Toss the baked meatballs in the creamy spinach sauce and simmer for 2-3 minutes.
  10. Serve warm with crispy bacon pieces and garnish with fresh parsley.

Nutrition

Serving: 1meatballCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure breadcrumbs are soaked properly for tender meatballs. Use fresh ingredients for best flavor and feel free to customize with vegetables or leaner meat options.

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