Description
Tender and flavorful baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce, making for a comforting and sophisticated meal.
Ingredients
- 1/2 cup Italian breadcrumbs (or regular breadcrumbs)
- 1/2 cup milk
- 1 medium onion (very finely chopped)
- 3 cloves garlic (minced)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 cup sun-dried tomatoes (finely chopped)
- 1.5 lb ground chicken (or ground turkey)
- 6 oz whole milk ricotta (approximately ¾ cup)
- 1 large egg
- 1/3 cup Parmesan cheese (freshly grated)
- 1 tsp Italian seasoning
- 1 tsp salt (or as needed)
Instructions
- Preheat the oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper or giving it a quick spritz of cooking spray.
- Combine breadcrumbs and milk in a large mixing bowl. Let this mixture sit for a few minutes.
- Add the finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, grated Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix until well combined.
- Scoop out the meat mixture and form it into balls; each should be about 1 ½ inches in diameter. Arrange them on your prepared baking sheet.
- Bake in your preheated oven for 18-20 minutes until the meatballs are cooked through and lightly golden. Check for an internal temperature of 165°F (74°C).
Notes
For a more colorful presentation, drizzle additional sauce over the meatballs and sprinkle with crispy bacon and fresh parsley. Serve with garlic bread or a fresh salad.
