Chicken Ricotta Meatballs Recipe

If you’re searching for a cozy, crowd-pleasing recipe that’s equal parts comforting and a little bit fancy, these Chicken Ricotta Meatballs are about to become your new go-to. Imagine pillowy meatballs, full of juicy ground chicken and creamy ricotta, baked to golden perfection, then nestled in a dreamy spinach-studded Alfredo sauce. With bits of sun-dried tomato, bacon, and plenty of Parmesan, every bite is a celebration of flavor and warmth. Whether you’re feeding family or hosting close friends, this dish delivers both comfort and wow-factor in one beautiful bowl.

Ingredients You’ll Need

The beauty of these Chicken Ricotta Meatballs is their simplicity—each ingredient plays an important role, building out layers of flavor, soft texture, and gorgeous color. Let’s peek at what you’ll need, plus a few tips to make every bite unforgettable.

• Italian breadcrumbs: These add structure and soak up moisture, ensuring tender, never-dry meatballs.
• Milk: Softens the breadcrumbs and keeps the meatballs extra moist.
• Onion (very finely chopped): Adds sweet savoriness and almost melts into the mixture for flavor in every bite.
• Garlic cloves (minced): Garlic brings a fragrant, savory punch to both the meatballs and sauce.
• Fresh parsley (finely chopped): A burst of freshness and a pop of color throughout.
• Sun-dried tomatoes (finely chopped): Adds a little tang and color that takes the flavor up a notch.
• Ground chicken or turkey: The backbone of the meatball—choose whichever you love most.
• Whole milk ricotta: The key to impossibly light and silky meatballs.
• Large egg: Holds everything together for perfectly formed balls.
• Freshly grated Parmesan cheese: Nutty, salty depth in both the meatball and sauce.
• Italian seasoning: A blend of dried herbs to echo the classic flavors you crave.
• Salt (to taste): Enhances and balances all the flavors.
• Bacon strips: Smoky, crispy, and a little indulgent for the ultimate topping and flavor boost.
• Butter: Forms the base of a luscious, velvety sauce.
• Heavy cooking cream (35% fat): For a rich, swoon-worthy Alfredo sauce.
• Black pepper: A subtle kick in the background.
• Baby spinach: Wilts into the sauce for color, nutrients, and a silky bite.
• Fresh parsley (for garnish): The finishing touch that makes everything look homey and fresh.

How to Make Chicken Ricotta Meatballs

Step 1: Preheat Your Oven

Start by cranking your oven up to 450°F (235°C)—this high heat encourages the meatballs to get lovely and golden without drying out. Line a big baking sheet with parchment so they don’t stick and cleanup is super easy. Setting up this way makes the cooking process swift and stress-free!

Step 2: Soak the Breadcrumbs

In a medium bowl, mix together the Italian breadcrumbs and milk. Let them soak for just a couple of minutes. This quick step ensures your Chicken Ricotta Meatballs turn out tender and light, not dense or heavy—the milk makes all the difference!

Step 3: Blitz Your Vegetables

Pulse the onion, garlic, parsley, and sun-dried tomatoes in a food processor until everything is finely chopped. This not only saves you a ton of time on prep, but it also ensures that your vegetables meld seamlessly into the meatballs, delivering maximum flavor and even texture.

Step 4: Mix the Meatball Mixture

In a large bowl, combine the blitzed vegetables, soaked breadcrumbs, ground chicken, whole milk ricotta, egg, Parmesan, Italian seasoning, and salt. Mix gently—just until everything is combined. Overmixing can make meatballs tough, so keep a gentle hand for that soft, pillowy texture that makes Chicken Ricotta Meatballs so irresistible.

Step 5: Form and Bake the Meatballs

Shape the mixture into 18 to 20 generously sized (about 2.5-inch) meatballs and arrange them on your prepared baking sheet. A quick spritz of cooking oil helps them brown beautifully. Pop them in the oven and bake for 15 to 20 minutes, until crisped outside and thoroughly cooked inside.

Step 6: Make the Spinach Alfredo Sauce

While the meatballs bake, get started on the glorious sauce! Fry the bacon strips in a large skillet until crispy, then set the bacon aside. Using that fantastic bacon-infused fat, melt butter, then sauté minced garlic until just fragrant. Pour in the cream, season with salt and pepper, and whisk in Parmesan until it’s all beautifully smooth and silky. Add fresh baby spinach and stir until it wilts—it’ll turn the sauce luxuriously green and vibrant.

Step 7: Simmer and Serve

Add your baked Chicken Ricotta Meatballs to the skillet, letting everything simmer together for a couple of minutes to blend the flavors. Spoon over your favorite pasta, then sprinkle the crumbled bacon and a shower of chopped parsley on top for that picture-perfect finish.

How to Serve Chicken Ricotta Meatballs

Garnishes

For a flourish of color and extra flavor, scatter plenty of freshly chopped parsley over the dish, alongside the crispy crumbled bacon. A final dusting of Parmesan cheese is always welcome, melting over the warm, creamy sauce and adding just the right amount of salty, nutty goodness. If you’re feeling extra, a quick zest of lemon gives everything a bright lift.

Side Dishes

These Chicken Ricotta Meatballs are rich and satisfying, so something simple on the side is ideal. A crisp green salad dressed with a zingy vinaigrette keeps things fresh, while crusty bread is practically required for swiping up every drop of sauce. Roasted vegetables or simple buttered noodles round out the meal beautifully.

Creative Ways to Present

If you want to impress, try threading these Chicken Ricotta Meatballs on skewers and serving them as party bites, each nestled in a little puddle of sauce. For a fun family dinner, serve the meatballs over creamy polenta or stuffed into sub rolls smothered with extra Alfredo. Mini meatballs atop crostini make for the perfect appetizer at any gathering!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Ricotta Meatballs store like a dream. Simply transfer any extra meatballs and sauce to an airtight container and refrigerate for up to three days. The flavors deepen over time, making this a fantastic make-ahead dinner or a next-day lunch that rivals anything from your favorite trattoria.

Freezing

For longer storage, freeze the cooked (and cooled) meatballs without sauce in a single layer on a baking sheet until firm, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to three months. The Alfredo sauce can separate a bit when frozen, so it’s best made fresh, but the meatballs themselves thaw and reheat wonderfully.

Reheating

To reheat Chicken Ricotta Meatballs, simply warm them in a skillet with a splash of cream or milk, stirring gently until heated through and the sauce is creamy again. For a smaller portion, microwaving in short bursts works too—just cover to keep the moisture in. Always reheat until piping hot for the best taste and texture.

FAQs

Can I make these meatballs gluten-free?

Absolutely! Just swap the Italian breadcrumbs for your favorite gluten-free alternative. Everything else in the Chicken Ricotta Meatballs recipe is naturally gluten-free, so it’s a straightforward adjustment.

What can I use instead of ground chicken?

Ground turkey is a fantastic substitute and works beautifully with the ricotta and sun-dried tomatoes. You could even try ground pork if you want a richer flavor, though the classic chicken version keeps things lighter and more delicate.

Is it possible to prepare these ahead of time?

Definitely. You can make and shape the meatballs in advance, then store them in the fridge, covered, for up to 24 hours before baking. Alternatively, freeze the uncooked balls for later meals—perfect for busy nights.

How do I keep my meatballs from drying out?

The secret to moist Chicken Ricotta Meatballs is twofold: don’t overmix the mixture, and don’t overbake them. The milk-soaked breadcrumbs and creamy ricotta do much of the work, keeping the texture tender and soft every single time.

Can I use store-bought Alfredo sauce?

If you’re in a pinch, quality store-bought Alfredo will do the trick, but the homemade spinach version really makes this dish shine. That being said, sometimes convenience wins, and your Chicken Ricotta Meatballs will still turn out delicious!

Final Thoughts

Whether you’re serving a hungry family or treating yourself to a little homemade luxury, these Chicken Ricotta Meatballs are pure comfort with a gourmet twist. Gather your ingredients, give it a try, and get ready to fall in love with a new kitchen favorite—one you’ll turn to again and again.

Print