Chicken Ricotta Meatballs (Print Version)
# Ingredients:
01 -
1/2 cup Italian breadcrumbs.
02 -
1/2 cup milk.
03 -
1 medium onion, finely chopped.
04 -
5 garlic cloves, minced (divided).
05 -
1/4 cup fresh parsley, finely chopped.
06 -
1/4 cup sun-dried tomatoes, finely chopped.
07 -
1.5 pounds ground chicken.
08 -
3/4 cup whole milk ricotta.
09 -
1 large egg.
10 -
1/3 cup freshly grated Parmesan cheese.
11 -
1 teaspoon Italian seasoning.
12 -
Salt to taste.
13 -
6 bacon strips.
14 -
4 tablespoons butter.
15 -
1 1/2 cups heavy cream.
16 -
1/2 teaspoon salt.
17 -
1/4 teaspoon pepper.
18 -
2 cups freshly grated Parmesan cheese.
19 -
5 ounces baby spinach.
20 -
1 tablespoon fresh parsley for garnish.
# Instructions:
01 -
Heat oven to 450°F. Line a baking sheet with parchment paper.
02 -
Mix breadcrumbs with milk in a bowl. Let soak for 2 minutes.
03 -
Put onion, garlic, parsley, and sun-dried tomatoes in food processor. Pulse until finely chopped.
04 -
Mix chopped vegetables, ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt in a large bowl.
05 -
Form mixture into 18-20 meatballs (2.5-inch each). Place on baking sheet and spray with cooking oil.
06 -
Bake 15-20 minutes until crispy outside and cooked through.
07 -
Cook bacon until crispy in a large skillet. Remove bacon.
08 -
Melt butter in the same pan. Cook garlic briefly.
09 -
Pour in cream, add salt and pepper, stir in Parmesan until melted.
10 -
Add spinach and cook until wilted.
11 -
Add meatballs to sauce. Simmer for 2 minutes.
12 -
Serve over pasta. Top with crumbled bacon and fresh parsley.
# Notes:
01 -
These meatballs stay tender thanks to the ricotta cheese and milk-soaked breadcrumbs.
02 -
They're perfect for meal prep and can be frozen after baking.