Baked Chicken Ricotta Meatballs
When you think of cozy, indulgent Italian-inspired comfort food, pasta and meatballs probably come to mind. But these baked chicken ricotta meatballs take the classic to a whole new level. Light, tender, and juicy meatballs are baked to perfection, then simmered in a creamy spinach Alfredo sauce and topped with crispy bacon. The result? A dish that’s hearty, flavorful, and impossible to resist.
This recipe is perfect for weeknight dinners when you want something satisfying but not overly complicated. The ricotta keeps the meatballs moist, while the baked method ensures they’re crisp on the outside and tender on the inside. Pair them with pasta, rice, or crusty bread, and you’ll have a restaurant-worthy meal at home.
Ingredients
Here’s everything you’ll need to make these delicious baked chicken ricotta meatballs:
For the Meatballs
- 1/2 cup Italian breadcrumbs (or regular breadcrumbs)
- 1/2 cup milk
- 1 medium onion, very 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 (about 3/4 cup)
- 1 large egg
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
For the Creamy Sauce
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream (35% fat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces (150 grams) baby spinach
- 1 tablespoon fresh parsley, for garnish
Step-by-Step Instructions
1. Prep the Meatballs
- Preheat the oven to 450°F (235°C) and line a baking sheet with parchment paper.
- In a bowl, combine breadcrumbs and milk. Let them soak for 2 minutes.
- In a food processor, pulse onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
- In a large bowl, combine the breadcrumb mixture, chopped vegetables, ground chicken, ricotta, egg, Parmesan, Italian seasoning, and salt. Mix gently until just combined.
2. Shape and Bake
- Shape the mixture into 18–20 meatballs, about 2.5 inches each.
- Place them on the prepared baking sheet, spray lightly with cooking oil, and bake for 15–20 minutes, until golden brown and cooked through.
3. Cook the Bacon and Sauce
- While the meatballs bake, heat a skillet over medium heat. Fry the bacon until crispy, then transfer to a plate.
- In the same pan, melt the butter. Add garlic and sauté until fragrant (about 1 minute).
- Pour in the cream and let it simmer for 2 minutes. Season with salt and pepper.
- Whisk in Parmesan until melted and smooth.
- Add spinach and cook until wilted (1–2 minutes).
4. Combine Everything
- Add the baked meatballs to the creamy sauce and let them simmer for 2 minutes, allowing the flavors to blend.
- Chop the bacon and sprinkle it over the top before serving.
5. Serve and Enjoy
Serve immediately with pasta, rice, or even garlic bread. Garnish with fresh parsley for a final touch.
About the Recipe
Why These Meatballs Stand Out
Traditional meatballs are often made with beef or pork, but using chicken (or turkey) creates a lighter option without sacrificing flavor. The addition of ricotta is the secret ingredient—it locks in moisture and gives the meatballs a delicate, melt-in-your-mouth texture. Baking the meatballs instead of frying keeps the recipe simple, less greasy, and easier to clean up.
Tips for Perfect Baked Chicken Ricotta Meatballs
- Don’t overmix: Stir the ingredients just until combined. Overmixing makes meatballs dense.
- Check doneness with a thermometer: Meatballs should reach 165°F internally.
- Rest before serving: Let them sit in the sauce for a couple of minutes to soak up flavor.
- Batch cooking: Double the recipe and freeze leftovers for quick future dinners.
Variations to Try
- Low-carb option: Serve the meatballs with zucchini noodles or spaghetti squash.
- Cheesy twist: Stuff the meatballs with a small cube of mozzarella for a melty surprise.
- Different meats: Swap chicken with turkey, pork, or a chicken-turkey mix for a different flavor profile.
- Herb swap: Basil or oregano can be used instead of Italian seasoning for a fresh spin.
Serving Suggestions
These baked chicken ricotta meatballs pair beautifully with:
- Creamy fettuccine Alfredo
- Garlic mashed potatoes
- A crisp Caesar salad
- Crusty bread to soak up the sauce
Nutrition Insights
At around 206 calories per serving, this dish provides a great balance of protein and flavor. With 18 grams of protein per serving, it’s a filling option that doesn’t feel too heavy. Using chicken instead of beef keeps it leaner while the ricotta ensures they remain tender and rich.
Conclusion
If you’re searching for a meal that’s cozy, flavorful, and family-approved, these baked chicken ricotta meatballs are the answer. The combination of juicy chicken meatballs, creamy spinach Alfredo sauce, and crispy bacon makes this dish unforgettable.
Serve them over pasta for a full Italian-style dinner or keep it light with salad and bread on the side. Either way, this recipe is guaranteed to become a regular at your table. Try it once, and you’ll find yourself making it again and again.
