Chicken Ricotta Meatballs in Creamy Sauce is a rich and comforting dish that combines tender, flavorful meatballs with a decadent cream-based sauce. The addition of ricotta cheese to the meatballs gives them a light, moist texture, while the creamy sauce, enriched with bacon and Parmesan, adds a luxurious depth of flavor.
Ingredients:
For the Meatballs:
- ½ cup Italian breadcrumbs
- ½ cup milk
- 1 medium onion
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup sun-dried tomatoes, finely chopped
- 1.5 pounds (700 grams) ground chicken or turkey
- 6 ounces (approximately ¾ cup) whole milk ricotta cheese
- 1 large egg
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
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 (150 grams) baby spinach
- 1 tablespoon fresh parsley, for garnish
Preparation:
Step 1: Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
Step 2: For the breadcrumbs mixture, combine the Italian breadcrumbs with milk in a medium bowl and let them soak for about 2 minutes. This helps to soften the breadcrumbs and gives a better texture to the meatballs.
Step 3: In a food processor, add the onion, garlic, parsley, and sun-dried tomatoes, pulsing until everything is finely chopped. This mixture will add flavor and moisture to the meatballs.
Step 4: In a large bowl, mix the vegetable mixture with the ground chicken or turkey, soaked breadcrumbs, ricotta, egg, Parmesan cheese, Italian seasoning, and salt. Combine just until everything is mixed together; overmixing can make the meatballs tough.
Step 5: Form the mixture into 18-20 meatballs, each about 2.5 inches in size, and place them on the prepared baking sheet. Lightly spray the meatballs with cooking oil to help them brown.
Step 6: Bake in the preheated oven for 15-20 minutes, or until the meatballs are crispy on the outside and fully cooked through.
Step 7: For the sauce, fry the bacon strips in a large skillet until crispy, then remove them from the pan. In the same pan, melt the butter, add the minced garlic, and cook briefly.
Step 8: Pour in the heavy cream and bring to a simmer. Season with salt and pepper. Gradually whisk in the Parmesan cheese until the sauce is smooth and the cheese has melted. Add the baby spinach to the sauce, cooking just until the spinach is wilted.
Step 9: Add the baked meatballs to the sauce in the skillet, cooking for an additional 2 minutes to allow the flavors to meld.
Step 10: Serve the meatballs and sauce over your choice of pasta, sprinkled with the crispy, chopped bacon and a garnish of fresh parsley.
COOKING Note:
Make sure the meatballs are spaced evenly on the baking sheet to allow for even cooking and browning.
Serving Suggestions:
This dish pairs beautifully with a side of al dente pasta, like spaghetti or fettuccine, which complements the creamy sauce and tender meatballs.
Tips:
- For juicier meatballs, do not overmix the meat mixture.
- Adjust the seasoning in the sauce according to your taste preference.
Prep Time:
- 20 minutes
Cooking Time:
- 35 minutes
Total Time:
- 55 minutes
Nutritional Information:
- Calories: Approximately 500-600 per serving
- Protein: 30-35 grams
- Sodium: 700-800 mg
Chicken Ricotta Meatballs in Creamy Sauce is a delightful dish that combines the lightness of ricotta-laden poultry meatballs with the hearty, rich flavors of a bacon-infused creamy sauce. It's perfect for a family dinner or when you want to impress guests with your culinary skills.
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