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Ricotta Meatballs In Spinach Alfredo Sauce

Irresistible Ricotta Meatballs in Spinach Alfredo Sauce

A quick and delicious recipe for Ricotta Meatballs in Spinach Alfredo Sauce that blends comfort food with ease for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 cup Italian breadcrumbs Use gluten-free breadcrumbs for a gluten-free option
  • 1/2 cup Milk To soak breadcrumbs
  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Fresh, for best flavor
  • 1/4 cup Fresh parsley Can substitute with dried parsley
  • 1/4 cup Sun-dried tomatoes Oil-packed for moisture
  • 1 lb Ground chicken/turkey Substitute with ground turkey if desired
  • 1 cup Ricotta cheese Can use pureed cottage cheese
  • 1 large Egg At room temperature
  • 1/2 cup Parmesan cheese Grated
  • 1 tbsp Italian seasoning
  • 1 tsp Salt
Sauce
  • 4 strips Bacon Can omit for a lighter dish
  • 1 tbsp Butter For richness
  • 1 cup Heavy cream Can use half-and-half for lighter sauce
  • 4 cups Fresh spinach Baby spinach preferred
  • 2 tbsp Parsley For garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Food Processor
  • Skillet

Method
 

Preparation
  1. Preheat the oven to 450°F (235°C) and line a baking sheet with parchment paper.
  2. Soak the Italian breadcrumbs in milk for about 2 minutes.
  3. Pulse together the onion, garlic, parsley, and sun-dried tomatoes in a food processor.
  4. In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt.
  5. Shape into 18-20 meatballs and place on the baking sheet.
  6. Bake for 15-20 minutes until firm and golden.
  7. Cook bacon in a skillet until crispy, then set aside.
  8. In the same skillet, melt butter and sauté minced garlic, whisk in heavy cream and Parmesan until smooth.
  9. Add spinach to the sauce and cook until wilted.
  10. Gently incorporate the baked meatballs into the sauce and simmer for 2 minutes.
  11. Serve over pasta or polenta, garnished with crispy bacon and parsley.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Ensure to soak the breadcrumbs well and check for the internal temperature of 165°F (74°C) for meatballs.

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