Dive into the creamy delight of our Chicken Ricotta Meatballs tonight! Rich sauce, tender meatballs – a true taste sensation!
Ingredients:
For the Chicken Ricotta Meatballs:
½ cup Italian breadcrumbs (or regular breadcrumbs)
½ cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
¼ cup fresh parsley, finely chopped
¼ cup sun-dried tomatoes, finely chopped
1.5 pounds ground chicken or turkey
6 ounces whole milk ricotta cheese (approximately ¾ cup)
1 large egg
⅓ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, as needed
For the Creamy Sauce:
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 ½ cups heavy cooking cream (35% fat)
½ teaspoon salt
¼ teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces baby spinach
1 tablespoon fresh parsley, for garnish
Directions:
Preheat oven to 450°F (235°C). Line a baking sheet with parchment paper.
In a bowl, soak breadcrumbs in milk for 2 minutes.
Use a food processor to finely chop onion, garlic, parsley, and sun-dried tomatoes. Combine with ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large bowl.
Shape into 18-20 (2.5-inch) meatballs and place on the baking sheet. Spray with cooking oil.
Bake for 15-20 minutes until crisp and cooked through.
For the sauce, fry bacon in a skillet until crispy, then set aside on a plate. Melt butter in the same pan, add garlic, and cook until fragrant.
Add cream, salt, and pepper, and simmer for 2 minutes. Whisk in Parmesan until melted, then add spinach until wilted.
Add baked meatballs to the sauce, cooking for an additional 2 minutes. Chop the bacon and sprinkle on top.
Serve with pasta.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 620 | Servings: 6
Chicken Ricotta Meatballs
Ingredients
For the Chicken Ricotta Meatballs:
- ½ cup Italian breadcrumbs or regular breadcrumbs
- ½ cup milk
- 1 medium onion very finely chopped
- 3 garlic cloves minced
- ¼ cup fresh parsley finely chopped
- ¼ cup sun-dried tomatoes finely chopped
- 1.5 pounds ground chicken or turkey
- 6 ounces whole milk ricotta cheese approximately ¾ cup
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt as needed
For the Creamy Sauce:
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves minced
- 1 ½ cups heavy cooking cream 35% fat
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces baby spinach
- 1 tablespoon fresh parsley for garnish
Instructions
- Preheat oven to 450°F (235°C). Line a baking sheet with parchment paper.
- In a bowl, soak breadcrumbs in milk for 2 minutes.
- Use a food processor to finely chop onion, garlic, parsley, and sun-dried tomatoes. Combine with ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large bowl.
- Shape into 18-20 (2.5-inch) meatballs and place on the baking sheet. Spray with cooking oil.
- Bake for 15-20 minutes until crisp and cooked through.
- For the sauce, fry bacon in a skillet until crispy, then set aside on a plate. Melt butter in the same pan, add garlic, and cook until fragrant.
- Add cream, salt, and pepper, and simmer for 2 minutes. Whisk in Parmesan until melted, then add spinach until wilted.
- Add baked meatballs to the sauce, cooking for an additional 2 minutes. Chop the bacon and sprinkle on top.
- Serve with pasta.
