Description
Delicious chicken and ricotta meatballs that blend traditional Italian flavors with a creamy texture for a comforting family meal.
Ingredients
Scale
- 1/2 cup Italian breadcrumbs (or regular breadcrumbs)
- 1/2 cup milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 1.5 pounds (700 grams) ground chicken or turkey
- 6 ounces whole milk ricotta (approximately 3/4 cup)
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves, minced (for sauce)
- 1.5 cups heavy cooking cream (35% fat)
- 1/2 teaspoon salt (for sauce)
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese (for sauce)
- 5 ounces (150 grams) baby spinach
- 1 tablespoon fresh parsley, for garnish
Instructions
- Preheat oven to 450°F (235°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the breadcrumbs with milk and let soak for 2 minutes.
- In a food processor, blend the onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
- In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix gently until combined.
- Shape into 18-20 meatballs (about 2.5 inches in diameter) and place on the baking sheet. Lightly spray with cooking oil.
- Bake for 15-20 minutes until crisp and golden, reaching an internal temperature of 165°F (75°C).
- While meatballs bake, fry bacon in a skillet until crispy. Remove bacon and set aside.
- Melt butter in the skillet, add minced garlic, and sauté briefly.
- Pour in heavy cream, bring to a gentle simmer, season with salt and pepper, and whisk in grated Parmesan cheese until melted.
- Stir in baby spinach and cook until wilted.
- Toss baked meatballs into the skillet and simmer for 2 minutes.
- Serve meatballs over pasta, drizzled with extra sauce, and garnish with chopped bacon and parsley.
Notes
These meatballs can be frozen uncooked for up to 3 months. Avoid overmixing to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg