Pin it
The ultimate combo of soft, ricotta-packed chicken meatballs swimming in creamy spinach Alfredo, topped with crunchy bacon bits. This recipe turns basic ground chicken into something extraordinary, keeping each bite super moist thanks to our secret weapon - smooth ricotta cheese.
I came up with this mix while attempting to copy my nonna's traditional meatballs using healthier stuff. Adding ricotta turned out to be just the trick for keeping chicken meatballs soft and juicy.
Key Ingredients
- Ground Chicken: Go for something with a bit of fat to keep things tender
- Ricotta: Whole milk version adds moisture and flavor depth
- Sun-dried Tomatoes: Gives little pops of intense taste
- Fresh Parsley: Adds freshness to both components
- Quality Parmesan: Fresh-grated will blend into the sauce better
- Heavy Cream: Makes the sauce incredibly smooth
Step-by-Step Guide
- Step 1:
- Properly moisten breadcrumbs until damp but not swimming
- Step 2:
- Blend all aromatics until tiny - bigger pieces can make meatballs crumble
- Step 3:
- Combine meatball mix with light touches to avoid toughness
- Step 4:
- Dampen your hands slightly when forming balls to stop sticking
- Step 5:
- Leave room between meatballs on the tray for even cooking
- Step 6:
- Fry bacon until super crunchy for best contrast
- Step 7:
- Keep sauce at a low bubble to maintain smoothness
- Step 8:
- Mix in spinach in batches so it shrinks down evenly
- Step 9:
- Allow meatballs to soak in sauce briefly before dishing up
- Step 10:
- Sprinkle extra cheese and herbs right as you serve
Cooking Success Tricks
For awesome meatballs remember to:
- Handle the meat mix gently
- Check they're done with a food thermometer
- Give them a quick break after baking
Pin it
Prep-Ahead Ideas
This meal works great for planning ahead:
- Shape and freeze uncooked meatballs
- Cook meatballs early and store in fridge
- Prepare sauce up to 48 hours in advance
Everyone at home gets excited when I make extra to freeze - they're so handy for those crazy nights when we're rushed.
These ricotta chicken meatballs have become our go-to meal because they're cozy yet fancy. Whether thrown over pasta for the kids or served at our dinner parties, they always get rave reviews thanks to their velvety texture and luscious sauce.
Quick Tricks and Tasty Twists
- Smart Prep Tricks:
- Get meatball stuff ready while breadcrumbs soften
- Set out all sauce items before you start cooking
- Mince herbs and garlic for everything at once
- Fry bacon while meatballs are in the oven
- Shred cheese all at once and split for each part
- Yummy Alternatives:
- Try ground turkey instead of chicken
- Toss in roasted red peppers for color
- Mix up different Italian cheeses
- Add fresh basil to your meatball mix
- Switch up greens with kale or arugula
Sauce Twists
- Go lighter with half-and-half instead of cream
- Throw in some mushrooms for depth
- Add a bit of white wine for tang
- Play with different cheese blends
- Sprinkle red pepper flakes for a kick
Pin it
When my little ones were younger, they'd help roll these meatballs and call them "snowballs." Now we've got a family tradition of making them together.
These meatballs are what comfort food dreams are made of. The mix of tender meat, velvety sauce, and bacon crunch creates something that's both impressive and satisfying. Serve it for family dinner or special gatherings and watch it become a regular request in your home.
Frequently Asked Questions
- → Can I prep the meatballs beforehand?
- Absolutely, you can cook and store the meatballs for up to 2 days. Just warm them in the sauce when you're ready to eat.
- → Is it OK to freeze these meatballs?
- You can freeze the cooked meatballs without any sauce for up to 3 months. Just whip up fresh sauce when you want to eat them.
- → Which pasta matches this dish best?
- Thick noodles like fettuccine or tubes like penne and rigatoni catch the creamy sauce really well.
- → Will ground turkey do instead of chicken?
- For sure, turkey mince works just as good as chicken in this dish.
- → What's the point of adding ricotta?
- The ricotta keeps your meatballs moist and soft inside, so they don't turn out dry.