Baked Chicken Ricotta Meatballs

These baked chicken ricotta meatballs have revolutionized weeknight dinners in my kitchen, transforming simple ground chicken into something that feels restaurant worthy. The ricotta keeps them incredibly tender while the sun dried tomatoes add bursts of concentrated flavor that make every bite interesting.

I started making these when my family grew tired of the same old spaghetti and meatballs routine. The ricotta was a game changer, creating meatballs so tender that even my pickiest eater asks for seconds.

Ingredients

• 1/2 cup seasoned breadcrumbs soaked in 1/2 cup milk: creates the perfect binding texture without making dense meatballs
• 1 finely chopped onion: provides sweetness and moisture that keeps the meatballs from drying out
• 3 cloves minced garlic: adds aromatic depth that permeates every bite
• 1/4 cup freshly chopped parsley: brings brightness and color to balance the rich flavors
• 1/4 cup finely chopped sun dried tomatoes: delivers concentrated umami and Mediterranean flair
• 1 1/2 pounds ground chicken or turkey: forms the protein base, choose 85/15 ratio for best texture
• 3/4 cup ricotta cheese: is the secret ingredient that makes these meatballs incredibly tender
• 1 large egg: acts as the binder that holds everything together during baking
• 1/3 cup freshly grated Parmesan cheese: adds nutty saltiness and helps with browning
• 3/4 teaspoon Italian seasoning: provides the classic herb blend that ties all flavors together
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: season the mixture perfectly
• 1 jar prepared Alfredo sauce: saves time while delivering creamy richness
• 6 ounces fresh spinach: wilts down to create the perfect sauce base

Step-by-Step Instructions

Prepare Your Foundation:

Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper, then spray lightly with cooking spray. In a medium bowl, combine breadcrumbs with milk and let soak for exactly two minutes. This soaking process creates a panade that keeps the meatballs tender and prevents them from becoming tough.

Create the Meatball Mixture:

In a large mixing bowl, combine the soaked breadcrumb mixture with ground chicken, chopped onion, minced garlic, fresh parsley, sun dried tomatoes, ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and black pepper. Using your hands or a large spoon, mix until ingredients are just combined. Stop as soon as everything comes together to avoid overworking the mixture.

Shape and Arrange:

Using your hands or a small ice cream scoop, form the mixture into uniform balls about 1.5 inches in diameter. Place them on the prepared baking sheet with about an inch of space between each meatball to ensure even browning.

Bake to Golden Perfection:

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, until the meatballs are golden brown on the outside and reach an internal temperature of 165 degrees Fahrenheit. The outside should be crispy while the inside remains tender.

Prepare the Sauce:

While meatballs bake, warm the Alfredo sauce in a large skillet or saucepan over medium heat. Add the fresh spinach leaves and stir frequently as they wilt down into the sauce. This takes about 3 to 4 minutes for complete wilting.

Bring It All Together:

Once meatballs are cooked through, carefully transfer them to the pan with the Alfredo spinach sauce. Gently stir to coat each meatball with sauce and continue cooking for 2 to 3 minutes until the sauce thickens slightly and clings to the meatballs.

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You Must Know

The sun dried tomatoes are my secret weapon in this recipe. I learned about adding them from an Italian neighbor who insisted that a little concentrated tomato flavor makes everything better. She was absolutely right, and now I always keep a jar in my pantry.

Storage and Reheating

Store leftover meatballs and sauce in the refrigerator for up to four days in airtight containers. For best results when reheating, add a splash of milk or cream to the sauce to restore its creamy consistency. The meatballs can also be frozen for up to three months either before or after baking. If freezing cooked meatballs, freeze them separately from the sauce to maintain the best texture.

Ingredient Substitutions

Ground turkey works just as well as chicken and provides similar nutritional benefits. If ricotta isn't available, cottage cheese can be substituted but blend it smooth first for the best texture. Sun dried tomatoes packed in oil work better than the dry packed variety as they're more tender and flavorful. Fresh spinach can be replaced with frozen spinach but thaw and drain it thoroughly first.

Serving Suggestions

These meatballs are delicious over jasmine rice, egg noodles, or creamy mashed potatoes. For a lighter option, serve them over zucchini noodles or spaghetti squash. I love them with crusty bread for sopping up the extra sauce, and a simple side salad rounds out the meal perfectly. They also make an excellent appetizer when served with toothpicks at parties.

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Making It Your Own

The beauty of this recipe lies in its versatility. Try adding different herbs like fresh basil or oregano to change the flavor profile. A pinch of red pepper flakes adds gentle heat, while lemon zest brightens the entire dish. For extra richness, stir in a few tablespoons of heavy cream to the finished sauce.

Frequently Asked Questions About Recipes

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute for chicken and will still yield moist, flavorful meatballs.

→ Do I need to cook the spinach before adding it to the sauce?

No, simply stir the fresh spinach into the warm Alfredo sauce and let it wilt during cooking.

→ What’s the best way to keep meatballs from drying out?

Soaking breadcrumbs in milk and avoiding over-mixing the meat help retain moisture and ensure tenderness.

→ Can these meatballs be frozen?

Yes, bake the meatballs and freeze them separately. Reheat and combine with sauce when ready to serve.

→ What can I serve with these meatballs?

They pair well with jasmine rice, pasta, or even a bed of sautéed vegetables for a lighter option.