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Juicy chicken ricotta meatballs baked and served in a creamy spinach Alfredo sauce, topped with crispy bacon. A comforting and adaptable meal perfect for weeknights or guests, with make-ahead and freezing options.

  • Total Time: 40 minutes
  • Yield: 18-20 meatballs (serves 4-6) 1x

Ingredients

Scale
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/4 cup fresh parsley leaves
  • 1/4 cup sun-dried tomatoes (not in oil)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk (use as needed to soak breadcrumbs)
  • 1 lb ground chicken (with some fat content, not super-lean)
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • Cooking spray or oil, for baking meatballs
  • 4 slices bacon
  • 2 tablespoons butter
  • 1 clove garlic, minced (for sauce)
  • 1 cup heavy cream
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 2 cups baby spinach leaves

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Add the onion, 3 cloves garlic, fresh parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped, scraping down the sides as needed.
  3. In a medium bowl, combine the breadcrumbs and milk. Let them soak for about 2 minutes until soft.
  4. In a large mixing bowl, combine the chopped veggies, ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix gently just until combined; avoid overmixing to keep meatballs tender.
  5. Shape the mixture into 18-20 meatballs, each roughly 2.5 inches in diameter. Arrange them on the prepared baking sheet, spray lightly with cooking spray or brush with oil.
  6. Bake the meatballs for 15–20 minutes until golden, slightly crispy on the outside, and cooked through (internal temperature should reach 165°F/74°C).
  7. While the meatballs bake, heat a large skillet or nonstick pan over medium heat. Cook the bacon until crispy, then transfer to a paper towel-lined plate to drain. Leave any bacon fat in the pan.
  8. Add butter to the pan with bacon fat and melt it over medium heat.
  9. Add minced garlic for sauce to the pan and sauté for about 1 minute until fragrant, avoiding browning.
  10. Pour in the heavy cream and bring to a gentle simmer. Cook for about 2 minutes to slightly thicken the sauce.
  11. Season with freshly ground black pepper and salt to taste.
  12. Whisk in the Parmesan cheese until it melts smoothly into the sauce.
  13. Add baby spinach leaves to the sauce and cook for 1-2 minutes until wilted and tender.
  14. Serve the baked meatballs swimming in the warm spinach Alfredo sauce, topped with crispy bacon pieces.
  15. Optional: Serve over fettuccine, pappardelle, jasmine rice, mashed or roasted potatoes, or with crusty bread and sautéed green beans or roasted asparagus.

Notes

Use good quality ground chicken that has some fat content for juicier meatballs; mixing dark and white meat is recommended., Fresh parsley or basil is preferred, but dried herbs can be used if fresh is unavailable., To prep ahead, bake meatballs and store them in an airtight container in the fridge for up to 3 days or freeze for longer storage., To reheat, thaw frozen meatballs overnight in the refrigerator and warm in a 350°F oven for about 40 minutes or microwave for 2–3 minutes., Alternatively, meatballs can be pan-fried over medium heat or cooked in an air fryer to achieve a golden crust., A meat thermometer is advised; meatballs should reach an internal temperature of 165°F (74°C)., To make the sauce vegetarian, omit the bacon; the sauce remains rich and creamy from butter, cream, and Parmesan., Ricotta substitutes include small-curd cottage cheese (well drained) or mascarpone, which alter texture and flavor slightly., For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs and verify that all packaged ingredients are gluten-free.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Central/Northern European inspired

Nutrition

  • Serving Size: Approximately 3-4 meatballs with sauce per serving
  • Calories: Approx. 350-400 calories per serving
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 12 grams per serving
  • Protein: Approximately 25 grams per serving