Chicken Ricotta Meatballs with Creamy Spinach Sauce

These Chicken Ricotta Meatballs are juicy, tender, and packed with flavor. Combined with a rich and creamy spinach sauce made with crispy bacon and Parmesan cheese, these meatballs make for the perfect meal. Serve them over pasta or enjoy as a standalone dish—either way, it’s pure comfort food!

Ingredients

Meatballs:

• ½ cup Italian breadcrumbs (or regular breadcrumbs)
• ½ cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• ¼ cup fresh parsley, finely chopped
• ¼ cup sun-dried tomatoes, finely chopped
• 1.5 pounds (700g) ground chicken (or turkey)
• 6 ounces whole milk ricotta (about ¾ cup)
• 1 large egg
• ⅓ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt, to taste

Creamy Sauce:

• 6 bacon strips
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1 ½ cups heavy cream (35% fat)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups freshly grated Parmesan cheese
• 5 ounces (150g) baby spinach
• 1 tablespoon fresh parsley, to garnish

Instructions:

1. Preheat the oven to 450°F (235°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, combine the breadcrumbs with the milk. Let sit for 2 minutes to soak.
3. Chop the vegetables: Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped.
4. In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix until just combined—don’t overmix.
5. Shape the mixture into 18-20 meatballs (about 2.5 inches each) and place them on the prepared baking sheet. Spray with cooking oil spray and bake for 15-20 minutes, or until the meatballs are golden on the outside and cooked through.
6. Prepare the creamy sauce: While the meatballs bake, cook the bacon in a large skillet over medium heat until crispy. Remove and set aside.
7. In the same skillet, melt butter over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
8. Add the cream and bring to a gentle simmer. Let it cook for 2 minutes, then season with salt and pepper.
9. Whisk in Parmesan cheese and cook until the cheese is melted and the sauce thickens slightly.
10. Add the baby spinach and cook for 1-2 minutes until wilted.
11. Add the baked meatballs into the sauce and simmer for an additional 2 minutes to combine.
12. Chop the bacon and top the sauce for a crispy, savory finish.
13. Serve the meatballs and sauce with pasta or enjoy as is. Garnish with fresh parsley and enjoy!

Nutrition Information (per serving):

• Calories: 206 kcal
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 2g
• Protein: 18g
• Cholesterol: 87mg
• Sodium: 506mg