Baked Chicken Ricotta Meatballs
I’ve crafted these Baked Chicken Ricotta Meatballs to combine simplicity with delightful flavors. Featuring juicy chicken and creamy ricotta, they promise a mouthwatering dish with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Chicken Ricotta Meatballs
- ½ cup Italian or regular breadcrumbs
- ½ cup milk
- 1 medium onion, finely chopped
- 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 whole milk ricotta (approximately ¾ cup)
- 1 large egg
- ⅓ cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt, as needed
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
Instructions
- Preheat your oven to 400°F (200°C).
- Gather ingredients: ground chicken, fresh ricotta, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, salt, and pepper.
- In a large bowl, gently combine ground chicken, ricotta, and breadcrumbs.
- Add Parmesan, eggs, minced garlic, parsley, salt, and pepper. Mix well but do not compact.
- Line a baking sheet with parchment paper.
- Shape the mixture into 1.5-inch meatballs and place them on the sheet.
- Drizzle with olive oil for a golden color and to prevent sticking.
- Bake for 25-30 minutes, rotating the sheet halfway through.
- Let the meatballs rest for a few minutes before serving.
Find it online: https://www.kitchenmomy.com/baked-chicken-ricotta-meatballs/