Creamy Ricotta Chicken Meatballs (Print Version)
# Ingredients:
→ Meatball Base
01 -
1.5 pounds ground chicken or turkey (700g)
02 -
6 ounces whole milk ricotta (about 3/4 cup)
03 -
1/2 cup Italian breadcrumbs
04 -
1/2 cup milk
05 -
1 large egg
→ Meatball Seasonings
06 -
1 medium onion, finely chopped
07 -
3 garlic cloves, minced
08 -
1/4 cup fresh parsley, finely chopped
09 -
1/4 cup sun-dried tomatoes, finely chopped
10 -
1/3 cup freshly grated Parmesan
11 -
1 teaspoon Italian seasoning
12 -
Salt to taste
→ Creamy Sauce
13 -
6 strips bacon
14 -
4 tablespoons butter
15 -
2 garlic cloves, minced
16 -
1 1/2 cups heavy cream (35% fat)
17 -
2 cups freshly grated Parmesan cheese
18 -
5 ounces baby spinach (150g)
19 -
1/2 teaspoon salt
20 -
1/4 teaspoon black pepper
21 -
1 tablespoon fresh parsley for garnish
# Instructions:
01 -
Get your oven hot at 450°F (235°C) and line a big baking sheet with parchment paper.
02 -
Mix breadcrumbs with milk in a bowl and let them soak for 2 minutes to get nice and soft.
03 -
In your food processor, pulse onion, garlic, parsley, and sun-dried tomatoes until they're finely chopped.
04 -
In a large bowl, gently combine the chopped mixture with chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Don't overmix!
05 -
Shape into 18-20 meatballs (about 2.5 inches each), place on your prepared sheet, give them a quick spray with cooking oil, and bake 15-20 minutes until crispy outside.
06 -
Crisp up your bacon in a large pan, then set aside. In the same pan, melt butter and cook garlic until fragrant.
07 -
Pour in cream, let it simmer gently for 2 minutes, then season with salt and pepper. Whisk in Parmesan until melted.
08 -
Add spinach and cook until wilted. Toss in your baked meatballs, let everything bubble for 2 minutes until the sauce thickens. Top with chopped bacon and fresh parsley.
# Notes:
01 -
Using ground turkey works just as well as chicken
02 -
The ricotta keeps these meatballs incredibly tender
03 -
Perfect served over your favorite pasta