Baked Chicken Ricotta Meatballs (Print Version)
Juicy chicken meatballs blended with ricotta, baked and served in rich spinach Alfredo sauce.
# Ingredients You'll Need:
→ Meatball Mixture
01 -
1/2 cup seasoned breadcrumbs
02 -
1/2 cup milk
03 -
1 finely chopped onion
04 -
3 cloves minced garlic
05 -
1/4 cup freshly chopped parsley
06 -
1/4 cup finely chopped sun-dried tomatoes
07 -
1 1/2 pounds ground chicken or turkey
08 -
3/4 cup ricotta cheese
09 -
1 large egg
10 -
1/3 cup freshly grated Parmesan cheese
11 -
3/4 teaspoon Italian seasoning
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon freshly ground black pepper
→ Sauce and Assembly
14 -
1 jar prepared Alfredo sauce
15 -
6 ounces fresh spinach
# Step-by-Step Instructions:
01 -
Preheat the oven to 450°F (232°C). In a medium bowl, combine seasoned breadcrumbs with milk and let soak for 2 minutes.
02 -
In a large mixing bowl, combine soaked breadcrumb mixture with ground chicken, onion, garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan, Italian seasoning, salt, and black pepper. Mix until just combined to avoid dense meatballs.
03 -
Shape mixture into equal-sized meatballs. Place them on a parchment-lined baking sheet lightly sprayed with nonstick spray. Bake for 15 to 20 minutes until golden and cooked through.
04 -
While meatballs bake, warm Alfredo sauce in a large pan over medium heat. Stir in fresh spinach and cook until wilted and fully incorporated.
05 -
Transfer baked meatballs to the sauce. Simmer for a few minutes until the sauce thickens slightly. Serve over jasmine rice or preferred base.
# Extra Tips & Details:
01 -
Avoid overmixing the meat mixture to maintain light and tender meatballs.
02 -
Jasmine rice complements the richness of the Alfredo sauce, but pasta or mashed potatoes work as well.