Chicken Ricotta Meatballs
Tender baked chicken meatballs simmered in a silky, cheesy spinach sauce with crispy bacon feel like the kind of dinner everyone asks for again.
Cost: $20
🛒 Ingredients
- ½ cup breadcrumbs Italian-style or plain fine texture
- ½ cup milk whole milk for soaking the crumbs
- 1 medium onion very finely chopped
- 3 cloves garlic fresh minced
- ¼ cup fresh parsley finely chopped
- ¼ cup sun-dried tomatoes packed in oil finely chopped
- 1 ½ pounds ground chicken lean but not extra-lean
- ¾ cup whole milk ricotta full-fat for tenderness
- 1 large egg room temperature
- ⅓ cup Parmesan cheese freshly grated
- 1 teaspoon Italian seasoning dried herb blend
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 6 slices bacon thick-cut preferred
- 4 tablespoons butter unsalted
- 2 cloves garlic minced for the sauce
- 1 ½ cups heavy cream about 35% fat
- 2 cups Parmesan cheese freshly grated for melting
- 5 ounces baby spinach fresh washed
- 1 tablespoon fresh parsley chopped for garnish
- Cooking spray or oil for greasing the pan
📋 Instructions
- Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
- Stir the breadcrumbs and milk together in a small bowl and let them soak for about 2 minutes until spongy.
- Place the onion, garlic, parsley, and sun-dried tomatoes in a food processor and pulse until very finely chopped, scraping down the sides if needed.
- Transfer the chopped mixture to a large bowl and add the ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper, then gently mix just until combined.
- Form the mixture into about 18–20 meatballs and arrange them on the prepared baking sheet, then lightly spray or brush them with oil.
- Bake the meatballs for 15–20 minutes, until they are lightly golden and cooked through.
- While the meatballs bake, heat a large skillet over medium heat and cook the bacon until crisp, then remove it to a plate.
- In the same skillet, melt the butter and add the garlic, cooking for about 1 minute until fragrant.
- Pour in the cream and bring it to a gentle simmer, letting it cook for about 2 minutes.
- Stir in the Parmesan cheese and keep stirring until the sauce is smooth and melted.
- Add the spinach and cook for 1–2 minutes, just until it wilts into the sauce. mix
- Transfer the baked meatballs into the skillet and let them simmer in the sauce for about 2 minutes to thicken slightly.
- Chop the bacon and sprinkle it over the top along with fresh parsley, then serve right away, ideally over pasta or with crusty bread.
📝 Notes
These meatballs are incredibly soft thanks to the ricotta, and the sauce is the kind you’ll want to swipe with bread. It’s one of those cozy dinners that feels a little fancy but still totally comforting.
🥗 Nutrition
Serving: 350g | Calories: 520kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 165mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 320mg | Iron: 2.6mg