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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