Creamy Chicken Ricotta Meatballs

This hearty chicken ricotta meatball dish brings Italian-inspired comfort food to your dinner table with minimal effort. The juicy meatballs baked to perfection paired with a creamy spinach Alfredo sauce creates an irresistible meal that always gets rave reviews in my home.

The first time I made these meatballs was for a dinner party where I needed something impressive yet manageable. They were such a hit that they've become my go to recipe whenever I want to make something special without spending hours in the kitchen.

Ingredients

• Ground chicken creates lighter meatballs that still satisfy. Look for chicken that has some fat content for better flavor.
• Ricotta cheese keeps the meatballs incredibly moist. Full fat works best here.
• Italian breadcrumbs provide structure and absorb excess moisture. Use panko for extra crispiness.
• Sundried tomatoes add concentrated bursts of umami flavor. Choose oil packed for best flavor.
• Heavy cream forms the base of the luscious sauce. Dont substitute with half and half.
• Bacon adds smoky depth to the sauce. Select thick cut for better texture.
• Fresh spinach balances the richness with color and nutrition. Baby spinach wilts perfectly.
• Parmesan cheese both in meatballs and sauce creates depth. Always grate fresh from a block.

Step-by-Step Instructions

Prepare the breadcrumb mixture

Soak breadcrumbs in milk for exactly 2 minutes until they become soft but not mushy. This panade is crucial for keeping the meatballs tender while binding them together. The breadcrumbs should be fully saturated but still hold some structure.

Create the flavor base

Process onions garlic parsley and sundried tomatoes until very finely chopped. This ensures even distribution of flavors throughout each meatball and prevents large chunks that might cause the meatballs to fall apart during cooking.

Mix the meatball ingredients

Combine processed vegetables with ground chicken soaked breadcrumbs egg ricotta Parmesan Italian seasoning and salt. Use gentle hands to mix just until ingredients are incorporated. Overmixing will activate proteins in the meat making tough meatballs.

Form and bake the meatballs

Shape mixture into 2.5inch balls placing them on a parchmentlined baking sheet with space between each. Spray lightly with cooking oil for better browning. Bake at 450°F for 15 20 minutes until crisp outside and internal temperature reaches 165°F.

Prepare the bacon

Fry bacon strips until perfectly crisp then transfer to a plate lined with paper towels. The rendered bacon fat will add incredible flavor to your sauce base.

Create the sauce base

Melt butter in the same pan with bacon drippings then add garlic cooking just until fragrant about 60 seconds. This blooms the garlic flavor without burning it which would create bitterness.

Build the cream sauce

Pour in heavy cream and bring to a gentle simmer cooking for 2 minutes to reduce slightly. The cream should bubble around the edges but not boil rapidly which could cause separation.

Add cheese and seasonings

Whisk in Parmesan cheese until completely melted and incorporated into the sauce. Season with salt and pepper tasting and adjusting as needed for perfect balance.

Incorporate the spinach

Add baby spinach to the hot sauce and cook briefly until just wilted but still vibrant green. The spinach will continue cooking from residual heat so dont overcook.

Combine and finish

Add baked meatballs to the sauce allowing them to simmer for 2 minutes to absorb flavors and further thicken the sauce. Sprinkle with crispy bacon pieces and fresh parsley just before serving.

Bookmark

My favorite thing about these meatballs is how the ricotta keeps them so tender while the sundried tomatoes add unexpected pops of flavor. My husband who usually only enjoys beef meatballs requests these chicken ones specifically now which is the ultimate seal of approval in our house.

Storage Solutions

These meatballs store beautifully in the refrigerator for up to 3 days in an airtight container. The flavor actually improves overnight as the ingredients meld together. When reheating add a splash of cream or chicken broth to refresh the sauce as it tends to thicken considerably when chilled. For longer storage freeze the meatballs separate from the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey works perfectly in place of chicken with virtually no difference in texture or cooking time. For a dairy free version substitute the ricotta with pureed silken tofu and use coconut cream instead of heavy cream. Gluten free breadcrumbs can easily replace regular ones for those with sensitivities. If you prefer a tomato based sauce the meatballs pair beautifully with marinara instead of Alfredo.

Serving Suggestions

While pasta is the traditional pairing these meatballs are incredibly versatile. Serve them over creamy polenta for an elevated comfort food experience or with crusty bread for soaking up the delicious sauce. For a lighter option place them atop zucchini noodles or cauliflower rice. They also make excellent appetizers when made slightly smaller and served with toothpicks for easy eating. For a complete meal add a simple arugula salad dressed with lemon and olive oil to cut through the richness.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare and bake the meatballs up to 2 days ahead. Store them in an airtight container in the refrigerator. When ready to serve, make the sauce fresh and add the pre-baked meatballs to heat through for 3-5 minutes.

→ Can I substitute ground turkey for chicken?

Absolutely! Ground turkey works perfectly as a 1:1 substitute for ground chicken in this dish. Both provide a lighter alternative to beef or pork while still delivering great flavor and texture.

→ How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer. Visually, they should be lightly browned on the outside and no longer pink in the center when cut open.

→ What can I serve with these meatballs?

These meatballs are delicious served over pasta like fettuccine, penne, or spaghetti. They also pair wonderfully with crusty bread, mashed potatoes, or cauliflower rice for a lower-carb option. A simple green salad makes a perfect side dish.

→ Can I freeze these meatballs?

Yes! The baked meatballs freeze beautifully for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before reheating. It's best to make the creamy sauce fresh when ready to serve.

→ How can I make this dish lighter?

To lighten this dish, you can use half-and-half instead of heavy cream, reduce the amount of Parmesan cheese, use turkey bacon instead of regular bacon, and serve over zucchini noodles or spaghetti squash instead of pasta.