Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft. This will help create moist, tender meatballs.

Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta cheese, egg, grated Parmesan cheese, Italian seasoning, and a pinch of salt to the breadcrumb mixture. Use your hands or a spoon to mix until all the ingredients are well combined.

Using a tablespoon or small cookie scoop, scoop out the meat mixture and form it into balls, about 1 ½ inches in diameter. Place each meatball onto the prepared baking sheet, leaving space between them.

2. Bake the Meatballs
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and lightly golden on the outside. An internal temperature of 165°F (74°C) indicates that they are done. Remove from the oven and set aside.

3. Make the Spinach Alfredo Sauce
While the meatballs are baking, prepare the spinach Alfredo sauce. Heat a large skillet over medium heat and add the bacon strips. Cook for about 4-5 minutes or until crispy and browned. Transfer the bacon to a plate lined with paper towels to drain. Once cool, chop the bacon into small pieces.

In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer. Let the cream cook for about 2-3 minutes to thicken slightly. Season with salt and pepper to taste.

Whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Add the baby spinach and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted and well incorporated into the sauce.

4. Combine and Serve
Add the baked meatballs to the skillet with the Alfredo sauce. Gently toss to coat the meatballs in the creamy sauce. Let everything simmer together for about 2-3 minutes to allow the flavors to meld.

Sprinkle the chopped bacon over the meatballs and garnish with additional chopped parsley for a pop of color. Serve the meatballs and sauce over your favorite pasta, rice, or with crusty bread on the side.

Tips for Success
Don’t Over-Mix the Meatball Mixture: Mix just until everything is combined to keep the meatballs tender and light.
Use Fresh Ingredients: Fresh Parmesan cheese, garlic, and parsley elevate the flavors of both the meatballs and the sauce.
Control the Thickness of the Sauce: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it out to your desired consistency.
Internal Temperature: Use a meat thermometer to check that the internal temperature of the meatballs reaches 165°F (74°C) to ensure they’re fully cooked.
Serving Suggestions
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce pair beautifully with various sides and dishes. Here are a few ideas to complete your meal:

Pasta: Serve the meatballs and sauce over fettuccine, spaghetti, or penne for a comforting pasta dish.
Rice: Spoon the meatballs and sauce over a bed of fluffy white or brown rice.
Crusty Bread: Enjoy with crusty bread or garlic bread for mopping up the creamy sauce.
Zoodles or Cauliflower Rice: For a lighter option, serve over zucchini noodles or cauliflower rice.
Storage and Reheating Tips
Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the baked meatballs separately from the sauce. Place the cooled meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the meatballs and sauce gently in a skillet over medium-low heat until warmed through. Add a splash of cream or milk if needed to loosen up the sauce.
Variations and Modifications
Turkey Meatballs: Swap ground chicken with ground turkey for a slightly different flavor and texture.
Add Herbs: Mix in some chopped basil or thyme for an herby twist.
Cheese-Stuffed Meatballs: Insert a small cube of mozzarella cheese in the center of each meatball before baking for a delicious surprise.
Lighter Alfredo Sauce: Use half-and-half or a combination of milk and cream instead of heavy cream to reduce the richness of the sauce.
Final Thoughts
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a deliciously comforting dish that combines tender, flavorful meatballs with a creamy, cheesy sauce. Perfect for pasta night, a family dinner, or meal prepping for the week, this dish is sure to become a new favorite!

Enjoy every bite of this creamy, cheesy goodness! 🍝🧄