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One evening while craving something different from traditional meatballs I created these incredibly tender Baked Chicken Ricotta Meatballs. The magic lies in how the ricotta cheese keeps every bite amazingly moist while my spinach Alfredo sauce brings everything together beautifully. Every time I serve these at family dinners everyone asks for seconds and the recipe. They're lighter than regular meatballs but trust me you won't miss a thing.
What Makes These Extra Special
When I switched to using ground chicken in my kitchen these meatballs became an instant family favorite. The ricotta cheese works its magic keeping everything perfectly tender while sneaking in some spinach adds extra goodness. I love making a big batch on Sunday they reheat beautifully for busy weeknight dinners. That creamy Alfredo sauce transforms them into something truly restaurant worthy.
Your Shopping List
- Ground Chicken or Turkey: I prefer chicken but turkey works wonderfully too.
- Ricotta Cheese: My secret weapon for keeping these incredibly moist.
- Seasoned Breadcrumbs: They hold everything together perfectly.
- Milk: Just enough to create that perfect texture.
- Fresh Parsley: Adds such lovely fresh flavor.
- Sun Dried Tomatoes: These little flavor bombs make everything better.
- Alfredo Sauce: Creates the dreamiest sauce ever.
- Spinach: Fresh baby spinach wilts beautifully into the sauce.
Let's Get Cooking
- Getting Started
- Warm up your oven to 375°F and line your baking sheet. Start those breadcrumbs soaking in milk.
- Mix With Love
- Gently combine your chicken ricotta herbs and seasoned breadcrumbs. Light hands make tender meatballs.
- Shape and Bake
- Roll into perfect little balls and pop them in the oven until they turn golden brown about 25 minutes.
- Create Your Sauce
- Warm that Alfredo sauce in a big skillet then watch your spinach melt into it.
- Bring It Together
- Nestle those golden meatballs into your creamy sauce and let them soak up all that goodness.
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Keep Some For Later
These meatballs stay delicious in your fridge for three days. When I make extra I freeze them on a tray then pop them in a freezer bag. Just warm them up gently when you're ready either in your oven or microwave.
Make Them Your Own
Sometimes I switch things up with ground beef when we want something richer. Cottage cheese works beautifully if you're out of ricotta. For my gluten free friends I use their favorite breadcrumbs or oats. The sauce is flexible too try my homemade pesto or marinara for a change.
My Kitchen Secrets
The key to perfect meatballs is mixing everything just enough but not too much. Make sure those breadcrumbs get nice and soft in the milk. Give your meatballs plenty of space on the baking sheet and let them rest in that gorgeous sauce before serving.
Serving Ideas
We love these over fluffy jasmine rice or tossed with pasta. A fresh green salad on the side makes it complete. Don't forget some crusty bread to soak up every drop of that amazing sauce.
Frequently Asked Questions
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly in this recipe. Just make sure to use the same amount and follow the cooking instructions as written.
- → Why do you soak the breadcrumbs in milk?
Soaking breadcrumbs in milk creates a panade, which keeps the meatballs tender and moist. This step is crucial for preventing dry, tough meatballs.
- → Can I make these meatballs ahead of time?
You can form and bake the meatballs ahead of time, then store them in the fridge for up to 2 days. Reheat them in the sauce when ready to serve.
- → How do I know when the meatballs are done?
The meatballs should be golden brown on the outside and reach an internal temperature of 165°F. Cut one open to make sure there's no pink in the middle.
- → Can I freeze these meatballs?
These meatballs freeze well for up to 3 months. Freeze them after baking but before adding to the sauce. Thaw overnight in the fridge before reheating.