Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce


Half a cup of breadcrumbs, either Italian breadcrumbs or regular ones, for the recipe.

½ cup milk

1 medium onion, very finely chopped

3 garlic cloves, minced

¼ cup fresh parsley, finely chopped

¼ cup sun-dried tomatoes, finely chopped

1.5 pounds (700 grams) ground chicken or turkey

6 ounces whole milk ricotta (approximately ¾ cup)

1 large egg

⅓ cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Salt as needed

6 bacon strips

4 tablespoons butter

2 garlic cloves, minced

1 ½ cups heavy cooking cream (35% fat)

½ teaspoon salt

¼ teaspoon pepper

2 cups freshly grated Parmesan cheese

5 ounces (150 grams) baby spinach

1 tablespoon fresh parsley to garnish


Prep the Meatballs:

Soak the breadcrumbs in milk for 5 minutes until absorbed. In a large bowl, combine the soaked breadcrumbs with onion, minced garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan cheese, Italian seasoning, and salt. Mix until well combined.

Form the mixture into meatballs, about the size of a golf ball.

Cook the Meatballs:

In a large skillet, cook the meatballs over medium heat until browned on all sides and cooked through. Move the mixture to a plate and set it aside for later use in the recipe.

Prepare the Creamy Sauce:

In the same skillet, cook bacon strips until crispy. Remove bacon, chop, and set aside, leaving the fat in the skillet.

In the same skillet, add butter and melt it over medium heat. Then, add minced garlic and sauté until it becomes fragrant, infusing the butter with its aromatic flavor.

Pour in the heavy cream, salt, and pepper. Bring to a simmer, then lower the heat and stir in grated Parmesan cheese until melted and smooth.

Add the baby spinach to the sauce, cooking just until wilted. Place the meatballs back into the skillet, ensuring they are coated evenly with the sauce. This step allows the meatballs to absorb the flavors of the sauce and finish cooking until they reach the desired doneness. Sprinkle the chopped bacon over the top.


Once the meatballs are heated through and the sauce is bubbling gently, sprinkle with fresh parsley. Serve hot, ideally over a bed of pasta, rice, or with crusty bread to soak up the creamy sauce.


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