Baked Chicken Ricotta Meatballs with Spinach Alfredo Delight
A cozy dish featuring tender chicken meatballs infused with ricotta and sun-dried tomatoes, served in a creamy spinach Alfredo sauce.
Ingredients
For the Meatballs
- 1 cup Italian Breadcrumbs Can substitute with almond flour for a gluten-free option.
- ¼ cup Milk Any type of milk works, including oat or almond.
- 1 medium Onion, finely chopped Shallots can be used for a milder taste.
- 2 cloves Garlic, minced Freshly minced for best flavor.
- ¼ cup Fresh Parsley, finely chopped Basil can be substituted for a different flavor.
- ¼ cup Sun-Dried Tomatoes, chopped Roasted red peppers can be an alternative.
- 1 pound Ground Chicken Ground turkey or pork can be used as substitutes.
- ¾ cup Whole Milk Ricotta Cottage cheese can be used for a lighter option.
- 1 large Egg Use a flax egg for a vegan version.
- ½ cup Freshly Grated Parmesan Cheese Nutritional yeast is a vegan alternative.
- 1 tablespoon Italian Seasoning Feel free to use your favorite herbs.
- 1 teaspoon Salt Essential for flavor enhancement.
- 4 strips Bacon, chopped Turkey bacon can be a healthier option.
For the Alfredo Sauce
- 4 tablespoons Butter Coconut oil can be used for a healthier alternative.
- 1½ cups Heavy Cream Use plant-based cream for a lower calorie version.
- ½ teaspoon Salt Used in the sauce.
- ¼ teaspoon Pepper Essential seasoning for the sauce.
- 2 cups Freshly Grated Parmesan Cheese For the creamy finish.
- 5 ounces Baby Spinach Adds color and nutrition.
- 1 tablespoon Fresh Parsley, for garnish Adds a fresh touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine breadcrumbs and milk. Let it soak for 5 minutes.
- In a large bowl, mix soaked breadcrumbs with onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, grated parmesan, Italian seasoning, and salt until combined.
- Form golf ball-sized meatballs and place on a lined baking sheet.
- Sprinkle chopped bacon over the meatballs.
Cooking
- Bake for 25-30 minutes until golden brown.
- Meanwhile, melt butter in a skillet over medium heat. Add heavy cream, salt, and pepper, stirring until smooth.
- Gradually fold in freshly grated parmesan until creamy.
- Add baby spinach just before serving, allowing it to wilt slightly.
Serving
- Plate meatballs, pour creamy spinach Alfredo sauce over, and garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. For reheating, use the microwave or a stovetop pan. For freezing, store individual meatballs in a freezer-safe container for up to 3 months.