In the vast universe of comfort foods, there’s a special place for meatballs. They are the quintessential cozy meal, perfect for any day when you need a hug from your dinner plate. But why settle for ordinary when you can elevate this classic dish to a sublime experience? Enter Chicken Ricotta Meatballs in Spinach Alfredo Sauce—a recipe that promises to transform your dinner into a luxurious feast.
Ingredients to Gather:
For the Meatballs:
- 1/2 cup Italian breadcrumbs (or substitute with regular breadcrumbs)
- 1/2 cup milk
- 1 medium onion, very finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1.5 pounds (700 grams) ground chicken or turkey
- 6 ounces whole milk ricotta (approximately 3/4 cup)
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
For the Creamy Sauce:
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cooking cream (35% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces (150 grams) baby spinach
- 1 tablespoon fresh parsley, for garnish
A Step-by-Step Culinary Journey:
- Setting the Stage: Begin by preheating your oven to 450°F (235°C) and lining a large baking sheet with parchment paper.
- Breadcrumb Foundation: In a medium bowl, blend the breadcrumbs with milk and let them soak for 2 minutes. This little step ensures your meatballs are moist and tender.
- Vegetable Prep: Combine the onion, garlic, parsley, and sun-dried tomatoes in a food processor. Pulse until you’ve got a finely chopped veggie blend that will infuse your meatballs with incredible flavor.
- Meatball Mixture: In a large mixing bowl, unite the veggie mix with ground chicken, soaked breadcrumbs, ricotta, Parmesan, egg, Italian seasoning, and a sprinkle of salt. Stir just until combined to keep the meatballs tender.
- Shaping Up: Craft 18-20 meatballs (about 2.5 inches each) and arrange them on your prepped baking sheet. A quick mist of cooking oil will help them achieve that golden crispness.
- Baking Time: Slide the tray into the oven for 15-20 minutes. You’re looking for meatballs that are crisp on the outside and perfectly cooked inside.
- Sauce Creation: While the meatballs bake, cook the bacon in a large skillet until crispy. Set the bacon aside, and in the same pan, melt the butter. Stir in the garlic, then gradually add the cream. Let it simmer before seasoning with salt and pepper, then whisk in the Parmesan until smooth. Toss in the spinach and watch it wilt into the sauce, adding color and nutrition.
- Bringing It All Together: Introduce the baked meatballs to the luxurious sauce, letting them simmer together for a couple of minutes. Crumble the cooked bacon over the top for a crispy finish.
- Serving Suggestion: This dish pairs beautifully with pasta, but feel free to choose your favorite base—polenta, rice, or even a bed of steamed veggies work wonderfully.
Prep and Cook Time:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information:
- Calories: 206 per serving
- Servings: 6
This Chicken Ricotta Meatballs in Spinach Alfredo Sauce recipe is more than just a meal; it’s a declaration of love for all things creamy, savory, and utterly comforting. Whether you’re dining with family, friends, or enjoying a quiet night in, this dish is sure to impress and satisfy. Bon Appétit!
Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Ingredients:
For the Meatballs:
1/2 cup Italian breadcrumbs (or regular breadcrumbs)
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700 grams) ground chicken or turkey
6 ounces whole milk ricotta (approximately 3/4 cup)
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, to taste
For the Creamy Sauce:
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cooking cream (35% fat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces (150 grams) baby spinach
1 tablespoon fresh parsley, for garnish
Directions:
Preheat oven to 450°F (235°C). Line a large baking sheet with parchment paper.
Breadcrumbs mixture: In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes.
Vegetable prep: Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor, pulse until finely chopped.
Meatball mixture: In a large bowl, combine the veggie mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix just until combined.
Form meatballs: Shape into 18-20 (2.5-inch) meatballs and place on the prepared baking sheet. Spray with cooking oil.
Bake: Transfer to the oven and bake for 15-20 minutes or until crisp on the outside and cooked through.
Prepare sauce: Fry bacon in a large skillet until crispy. Remove bacon, and in the same pan, melt butter. Add garlic, then cream, and simmer. Season with salt and pepper, whisk in Parmesan until melted. Add spinach until wilted.
Combine: Add meatballs to the sauce, cook for 2 more minutes. Chop the bacon and sprinkle over the top.
Serve: with pasta of your choice.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 206 | Servings: 6