Chicken Ricotta Meatballs with Creamy Sauce

Introduction: A Taste of Comfort and Elegance

If you’re seeking a dish that merges the comforting embrace of home-cooked meals with a touch of gourmet, look no further than Chicken Ricotta Meatballs with Creamy Sauce. This recipe, perfect for a family dinner or a festive gathering, delivers a satisfying experience with every bite. The blend of tender chicken, rich ricotta, and a luxurious creamy sauce makes it a standout dish that is as delightful to eat as it is simple to prepare.

Why This Recipe Works

This recipe is ideal for those who love to impress without the stress. It caters to both novice cooks looking for foolproof recipes and seasoned chefs seeking to add a flavorful twist to their repertoire. The use of everyday ingredients like chicken, ricotta, and Parmesan cheese, combined with a straightforward preparation method, ensures that this dish is accessible yet exceptional.

Ingredients and Equipment

Ingredients for Chicken Ricotta Meatballs:

  • Italian breadcrumbs
  • Milk
  • Onion
  • Garlic cloves
  • Fresh parsley
  • Sun-dried tomatoes
  • Ground chicken or turkey
  • Whole milk ricotta cheese
  • Large egg
  • Freshly grated Parmesan cheese
  • Italian seasoning
  • Salt

Ingredients for Creamy Sauce:

  • Bacon strips
  • Butter
  • Garlic cloves
  • Heavy cooking cream
  • Salt and pepper
  • Freshly grated Parmesan cheese
  • Baby spinach
  • Fresh parsley for garnish

Essential Kitchen Equipment:

  • Oven
  • Baking sheet with parchment paper
  • Food processor
  • Large mixing bowl
  • Skillet
  • Whisk
  • Cooking spray

Step-by-Step Directions

  1. Preparation of Meatballs: Begin by soaking the breadcrumbs in milk to soften them. This small step ensures your meatballs are moist and tender. Finely chop onion, garlic, parsley, and sun-dried tomatoes—either manually or with a food processor for uniform texture in every bite.
  2. Mix and Shape: Combine the ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large bowl. Mix well and shape into meatballs. This is a great way to get the whole family involved in the cooking process.
  3. Baking: Arrange the meatballs on a lined baking sheet and bake until golden and cooked through. This method not only simplifies cleanup but also provides a healthier alternative to frying.
  4. Creamy Sauce Creation: In the same skillet used to crisp the bacon, build your sauce by sautéing garlic in butter, then adding cream and Parmesan. Finish by wilting spinach in this rich sauce, enveloping each meatball in creamy goodness.

Recipe Tips and Variations

  • Vegetarian Adaptation: Swap the chicken for a plant-based ground meat alternative and use vegetarian cheeses.
  • Cheese Varieties: Experiment with different cheeses such as Asiago or Pecorino for varied flavors.
  • Adding a Crunch: Incorporate pine nuts or walnuts in the meatball mix for an added texture.

Storing and Reheating

Cool any leftovers before storing them in an airtight container in the refrigerator, where they’ll keep for up to three days. Reheat on the stovetop or in a microwave, adding a splash of cream or water to refresh the sauce.

Perfect Pairings

Serve these meatballs with a side of buttery garlic bread and a crisp, green salad dressed in balsamic vinaigrette. For wine enthusiasts, a glass of Chianti or Pinot Noir complements the rich flavors wonderfully.

Chicken Ricotta Meatballs with Creamy Sauce


  • Can I freeze these meatballs? Yes, freeze them after baking and cool completely. They can be frozen for up to three months.
  • What if I don’t have sun-dried tomatoes? Chopped roasted red peppers make a great substitute.
  • Can I use low-fat ingredients? Absolutely! Opt for low-fat ricotta and cream to lighten up the dish.

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Chicken Ricotta Meatballs with Creamy Sauce

Chicken Ricotta Meatballs with Creamy Sauce

  • Author: Mia
  • Total Time: 50 minutes


Dive into the creamy delight of our Chicken Ricotta Meatballs tonight! Rich sauce, tender meatballs – a true taste sensation!


For the Chicken Ricotta Meatballs:
½ cup Italian breadcrumbs (or regular breadcrumbs)
½ cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
¼ cup fresh parsley, finely chopped
¼ cup sun-dried tomatoes, finely chopped
1.5 pounds ground chicken or turkey
6 ounces whole milk ricotta cheese (approximately ¾ cup)
1 large egg
⅓ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, as needed
For the Creamy Sauce:
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 ½ cups heavy cooking cream (35% fat)
½ teaspoon salt
¼ teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces baby spinach
1 tablespoon fresh parsley, for garnish


Preheat oven to 450°F (235°C). Line a baking sheet with parchment paper.
In a bowl, soak breadcrumbs in milk for 2 minutes.
Use a food processor to finely chop onion, garlic, parsley, and sun-dried tomatoes. Combine with ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian seasoning, and salt in a large bowl.
Shape into 18-20 (2.5-inch) meatballs and place on the baking sheet. Spray with cooking oil.
Bake for 15-20 minutes until crisp and cooked through.
For the sauce, fry bacon in a skillet until crispy, then set aside on a plate. Melt butter in the same pan, add garlic, and cook until fragrant.
Add cream, salt, and pepper, and simmer for 2 minutes. Whisk in Parmesan until melted, then add spinach until wilted.
Add baked meatballs to the sauce, cooking for an additional 2 minutes. Chop the bacon and sprinkle on top.
Serve with pasta.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • Serving Size: 6 servings
  • Calories: 620 kcal

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