Description
Succulent chicken ricotta meatballs promise a delightful Italian-inspired culinary journey through savory flavors and tender textures. Home chefs can effortlessly craft these delectable morsels, bringing Mediterranean comfort directly to their dinner table.
Ingredients
Scale
Meat and Protein:
- 1.5 pounds ground chicken or turkey
- 6 ounces whole milk ricotta cheese
- 1 large egg
- 6 bacon strips
Herbs, Spices, and Seasonings:
- 1 teaspoon Italian seasoning
- 1 medium onion
- 3 garlic cloves
- 2 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoon fresh parsley
- Salt (as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Dairy, Bread, and Additional Ingredients:
- 1/2 cup Italian breadcrumbs
- 1/2 cup milk
- 1/3 cup freshly grated Parmesan cheese
- 2 cups freshly grated Parmesan cheese
- 1/4 cup sun-dried tomatoes
- 4 tablespoons butter
- 1 1/2 cups heavy cooking cream
- 5 ounces baby spinach
Instructions
- Prepare the oven at 450°F and line a baking sheet with parchment paper for optimal meatball roasting.
- Soften breadcrumbs by gently soaking them in milk for a brief 2-minute period.
- Pulse onion, garlic, parsley, and sun-dried tomatoes in a food processor until finely minced, creating a flavor-packed base.
- Blend the processed herbs and vegetables with ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large mixing bowl until thoroughly combined.
- Craft uniform meatballs approximately 2.5 inches in diameter, positioning them carefully on the prepared baking sheet and lightly misting with cooking oil.
- Roast meatballs in the preheated oven for 15-20 minutes, ensuring they develop a crisp exterior and cook completely through.
- In a skillet, render bacon until achieving a crispy texture, then transfer to a separate plate for later garnishing.
- Utilize the same skillet to melt butter, adding minced garlic and cooking until aromatic.
- Pour cream into the skillet, seasoning with salt and pepper, and allow to simmer for 2 minutes.
- Incorporate Parmesan cheese, whisking until smoothly melted, then fold in spinach and cook until wilted.
- Gently introduce the baked meatballs into the creamy sauce, simmering for an additional 2 minutes to marry flavors.
- Crumble reserved bacon over the meatballs as a final garnish.
- Serve alongside pasta for a complete meal.
Notes
- Ensure breadcrumbs are fully soaked in milk to keep meatballs moist and tender, preventing dryness during baking.
- Use lean ground chicken for a healthier version, but mix with ricotta to maintain juiciness and prevent toughness.
- Chop ingredients finely in the food processor for even distribution of flavors and smoother meatball texture.
- Spray cooking oil lightly to help meatballs brown evenly and prevent sticking to the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 29 g
- Cholesterol: 135 mg