Chicken Ricotta Meatballs Alfredo (Print)
Tender chicken meatballs with ricotta, served in a luxurious spinach Alfredo sauce topped with crispy bacon for ultimate comfort.
# Ingredients:
→ Chicken Ricotta Meatballs
01 -
1/2 cup Italian breadcrumbs or regular breadcrumbs
02 -
1/2 cup milk
03 -
1 medium onion, very finely chopped
04 -
3 garlic cloves, minced
05 -
1/4 cup fresh parsley, finely chopped
06 -
1/4 cup sun-dried tomatoes, finely chopped
07 -
700 grams ground chicken or turkey
08 -
170 grams whole milk ricotta (approximately 3/4 cup)
09 -
1 large egg
10 -
1/3 cup freshly grated Parmesan cheese
11 -
1 teaspoon Italian seasoning
12 -
Salt to taste
→ Creamy Sauce
13 -
6 bacon strips
14 -
4 tablespoons butter
15 -
2 garlic cloves, minced
16 -
350 ml heavy cooking cream (35% fat)
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
2 cups freshly grated Parmesan cheese
20 -
150 grams baby spinach
21 -
1 tablespoon fresh parsley, chopped (for garnish)
# Directions:
01 -
Preheat your oven to 235°C. Line a large baking sheet with parchment paper.
02 -
In a medium bowl, combine the breadcrumbs with milk. Set aside to soak for 2 minutes.
03 -
Add the onion, garlic, parsley and sun-dried tomatoes to your food processor. Pulse until finely chopped, scraping down the sides if needed.
04 -
In a large bowl, combine the processed mixture with ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning and salt. Mix just until combined to avoid dense meatballs.
05 -
Shape the mixture into 18-20 meatballs (approximately 6 cm in diameter). Place on the prepared baking sheet, spray with cooking oil, and bake for 15-20 minutes until crisp on the outside and cooked through.
06 -
Heat a large skillet over medium heat. Fry bacon until crispy. Transfer to a plate and reserve for later.
07 -
In the same pan with bacon drippings, melt butter. Add the garlic and cook until fragrant, about 1 minute.
08 -
Add the heavy cream and bring to a gentle simmer. Cook for 2 minutes, then season with black pepper and salt.
09 -
Whisk in the Parmesan cheese and cook until completely melted and sauce is smooth.
10 -
Add the baby spinach and cook for 1-2 minutes until wilted and incorporated into the sauce.
11 -
Add the baked meatballs to the sauce and cook for an additional 2 minutes until the sauce thickens slightly and meatballs are heated through.
12 -
Chop the reserved crispy bacon and sprinkle over the dish. Garnish with fresh parsley and serve immediately with pasta of your choice.
# Notes:
01 -
For the juiciest meatballs, avoid overmixing the meat mixture and handle gently when forming the balls.
02 -
Check meatballs with a meat thermometer - they should reach an internal temperature of 74°C when fully cooked.
03 -
The sauce will thicken as it cools - add a splash of pasta water if needed to maintain desired consistency.