Name: Chicken Ricotta Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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 (approximately 3/4 cup); 1 large egg; 1/3 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt, to taste; 6 bacon strips; 4 tablespoons butter; 2 garlic cloves, minced; 1 1/2 cups heavy cooking cream (35% fat); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups freshly grated Parmesan cheese; 5 ounces (150 grams) baby spinach; 1 tablespoon fresh parsley, for garnish

Jump to Recipe·5.3 from 15 reviews

Get ready to fall in love with Chicken Ricotta Meatballs—a dish that takes everything you adore about classic meatballs, then gives them a creamy, flavor-packed upgrade! Imagine juicy homemade chicken ricotta meatballs, bursting with sun-dried tomatoes and fresh herbs, gently simmered in a dreamy spinach Alfredo sauce. It’s pure comfort and elegance on a plate, perfect for impressing guests or simply treating yourself to something extraordinary any night of the week.

Chicken Ricotta Meatballs Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this recipe is how each ingredient plays a starring role, contributing to a dish that’s both vibrant and utterly satisfying. From the mild, creamy ricotta that keeps the meatballs tender to the bright pops of sun-dried tomato and the savory Parmesan in every swoon-worthy bite, you’ll see how thoughtfully chosen ingredients can make something truly memorable.

Italian breadcrumbs: These help bind the chicken ricotta meatballs together and soak up flavors for the perfect texture.
Milk: Softens the breadcrumbs and adds moisture to guarantee tender meatballs.
Onion (finely chopped): Adds subtle sweetness and depth to the meatball mixture.
Garlic cloves (minced): Delivers a flavorful punch both in the meatballs and the sauce.
Fresh parsley (finely chopped): Brings brightness and a touch of leafy freshness.
Sun-dried tomatoes (finely chopped): Introduce tangy, concentrated flavor and a pop of color.
Ground chicken or turkey: The mild, tender base that soaks up all those wonderful flavors.
Whole milk ricotta: The not-so-secret ingredient that makes the meatballs exceptionally light and creamy.
Large egg: Acts as a binder to help everything hold together beautifully.
Freshly grated Parmesan cheese: Adds nutty, salty undertones and glorious melt-in-your-mouth texture.
Italian seasoning: Provides that classic herby aroma that makes each bite so savory and comforting.
Salt, to taste: Rounds out and heightens the flavors—don’t skip or skimp!
Bacon strips: Brings smoky, crispy magic that elevates both the sauce and the final garnish.
Butter: Used for the sauce, lending richness and depth.
Minced garlic (for sauce): Doubles up on flavor and weaves everything together.
Heavy cooking cream: The lush backbone of your Alfredo sauce, creating luxurious silkiness.
Salt and pepper: For perfectly seasoned sauce, enhancing every flavor note.
Freshly grated Parmesan (for sauce): The cheese melts right in, making the sauce ultra-smooth and hearty.
Baby spinach: Adds gorgeous color, freshness, and a lovely contrast to the creamy sauce.
Fresh parsley (for garnish): Finishes the dish with a burst of color and freshness.

How to Make Chicken Ricotta Meatballs

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 450°F (235°C). Line a large baking sheet with parchment paper for easy cleanup and to ensure your meatballs cook evenly without sticking. This initial step sets the scene for beautifully brown, slightly crisp meatballs.

Step 2: Soak the Breadcrumbs

Pour the breadcrumbs into a medium bowl and add the milk. Let them soak for about 2 minutes. The breadcrumbs will absorb the liquid, transforming into a soft, flavorful binder that keeps your chicken ricotta meatballs incredibly moist.

Step 3: Pulse the Vegetable Mixture

Add the finely chopped onion, minced garlic, fresh parsley, and sun-dried tomatoes to a food processor. Pulse until everything is finely diced and well mixed. This veggie blend infuses every bite of the meatballs with sweet, aromatic complexity and a little tang.

Step 4: Mix the Meatball Base

In a large bowl, combine your pulsed veggie mixture with the ground chicken (or turkey), soaked breadcrumbs, egg, creamy ricotta, grated Parmesan, Italian seasoning, and a little salt. Gently mix until just combined—don’t overwork the mixture, which will help keep the chicken ricotta meatballs tender.

Step 5: Shape and Arrange the Meatballs

Using damp hands or a cookie scoop, shape the mixture into 18–20 meatballs, about 2.5 inches each. Place them on your prepared baking sheet, leaving a bit of space between each meatball. A quick spritz of cooking oil will encourage browning and a light crust outside.

Step 6: Bake to Golden Perfection

Transfer your sheet of meatballs to the oven and bake for 15–20 minutes. They should be crisp and golden on the outside, yet juicy and cooked through inside. Don’t worry if they seem soft at first; the ricotta keeps the texture absolutely dreamy.

Step 7: Prepare the Spinach Alfredo Sauce

While the chicken ricotta meatballs bake, fry the bacon in a large skillet until crispy, then set it aside. In the same pan (keep that bacon flavor!), melt butter and sauté minced garlic until fragrant. Pour in the heavy cream, season with salt and pepper, and whisk in the Parmesan until fully melted and smooth. Finally, toss in the fresh baby spinach and sauté until perfectly wilted.

Step 8: Marry Meatballs with Sauce

Nestle the baked chicken ricotta meatballs right into the skillet of creamy spinach Alfredo sauce. Let everything simmer together for 2 minutes, so those flavors have a chance to mingle and your meatballs soak up all that luscious sauce.

Step 9: Serve and Garnish

Spoon your Chicken Ricotta Meatballs and the rich, green-flecked Alfredo sauce over a bed of pasta, rice, or even creamy polenta. Don’t forget to shower the top with reserved crispy bacon and a handful of freshly chopped parsley for a final burst of flavor and freshness!

How to Serve Chicken Ricotta Meatballs

Garnishes

Finish your Chicken Ricotta Meatballs with a flurry of chopped bacon and fresh parsley. Both add a pop of color and texture, while crispy bacon brings that salty, smoky punch that takes this dish from “comforting” to “unforgettable.”

Side Dishes

These meatballs pair beautifully with a variety of sides. Think buttered egg noodles, garlic mashed potatoes, or even soft, pillowy polenta for the ultimate soaking vehicle for that dreamy Alfredo sauce. For something lighter, serve with a crisp green salad dressed with lemony vinaigrette, or roasted asparagus.

Creative Ways to Present

Try tucking Chicken Ricotta Meatballs inside toasted sub rolls for an indulgent sandwich, serving them as hearty sliders for a party, or even offering them atop roasted vegetables for a lower-carb dinner. They’re as versatile as they are irresistible, so don’t be afraid to have fun with the presentation!

Make Ahead and Storage

Storing Leftovers

Place any remaining Chicken Ricotta Meatballs with sauce in an airtight container in the refrigerator. They’ll stay fresh and fabulous for up to 3 days, making leftovers something you’ll actually look forward to! The flavors meld even more beautifully as they rest.

Freezing

Freeze the cooked meatballs (without sauce) on a parchment-lined sheet until solid, then transfer to a freezer-safe bag or container. This keeps them separate and makes portioning easy. Defrost in the fridge, then warm them up gently in the Alfredo sauce for a make-ahead win!

Reheating

To reheat, place the Chicken Ricotta Meatballs (with or without sauce) in a covered skillet over medium-low heat, adding a splash of extra cream or milk to revive the sauce if needed. Heat until warmed through; avoid microwaving if possible to maintain the dreamy texture.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey works just as well and lends a slightly different, equally delicious flavor to the chicken ricotta meatballs. Just be sure to use a ground turkey with some fat content for tenderness.

What’s the best pasta to serve with Chicken Ricotta Meatballs?

Fettucine, pappardelle, or spaghetti all pair beautifully since their wide, flat surfaces are perfect for catching every drop of that dreamy Alfredo sauce. However, any pasta you love will work!

How do I keep the meatballs from drying out?

The ricotta and soaked breadcrumbs are key players in keeping these chicken ricotta meatballs moist and tender. Avoid overmixing the meat mixture and don’t overbake—just cook until they’re golden and cooked through.

Can I make these meatballs ahead of time?

Yes! Prepare and bake the meatballs in advance, then store in the fridge or freezer. When ready to serve, simply reheat them gently in the freshly made Alfredo sauce until everything is heated through.

Are there any gluten-free options for this recipe?

Definitely! Substitute gluten-free breadcrumbs for the classic ones and ensure your sun-dried tomatoes and other ingredients are certified gluten-free to make these Chicken Ricotta Meatballs completely gluten-free.

Final Thoughts

If you’re looking for a dish that’s as comforting as it is special, Chicken Ricotta Meatballs are the answer—tender, creamy, and packed with flavor, they’re sure to become a standout favorite in your repertoire. Give them a try and see just how quickly they turn an ordinary night into something truly memorable!