Ingredients
Scale
- 0.5 cup Italian breadcrumbs
- 0.5 cup milk
- 1 medium onion, very finely chopped
- 3 garlic cloves, minced
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup sun-dried tomatoes, finely chopped
- 1.5 pounds ground chicken
- 6 ounces whole milk ricotta
- 1 large egg
- 0.33 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, as needed
- 6 bacon strips
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1.5 cups heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
- 5 ounces baby spinach
- 1 tablespoon fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- In a bowl, soak breadcrumbs in milk for 2–3 minutes.
- Add ground chicken, ricotta, egg, onion, minced garlic, parsley, sun-dried tomatoes, Parmesan, Italian seasoning, and salt. Mix gently until combined.
- Shape into 1.5-inch meatballs and place on a baking sheet.
- Bake for 15–20 minutes until cooked through and lightly browned.
- In a pan, cook bacon until crisp, chop it, and reserve some fat if desired.
- Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.
- Pour in heavy cream and warm gently, then add grated Parmesan, salt, and pepper. Stir until melted.
- Add spinach and cook until wilted. If using, stir in chopped bacon.
- Add baked meatballs to the sauce and simmer for 3–5 minutes.
- Garnish with parsley and serve hot.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Use a cookie scoop for evenly sized meatballs.
- Adjust sauce thickness with a little milk or broth if needed.
- Taste the sauce before adding extra salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American