Ricotta Chicken Cream Sauce (Printable Version)
Soft chicken meatballs packed with ricotta, covered in a creamy sauce with bacon bits and vibrant spinach.
# What You’ll Need:
→ Meatball Base
01 -
1.5 lbs of ground turkey or chicken (700 grams)
02 -
3/4 cup of whole milk ricotta (about 6 ounces)
03 -
Half a cup of milk
04 -
1 big egg
05 -
Half a cup of Italian-style breadcrumbs
→ Meatball Seasonings
06 -
One teaspoon of Italian spice mix
07 -
Grate 1/3 cup of fresh Parmesan cheese
08 -
One medium onion, chopped super fine
09 -
Salt as you like
10 -
Chop 1/4 cup of fresh parsley finely
11 -
Three garlic cloves minced
12 -
Sun-dried tomatoes, about 1/4 cup, chopped finely
→ Creamy Sauce
13 -
A tablespoon of fresh parsley to sprinkle on top
14 -
150 grams (5 ounces) of baby spinach leaves
15 -
4 tablespoons of butter
16 -
Two garlic cloves, finely minced
17 -
1/2 teaspoon of salt
18 -
Freshly cracked black pepper, about 1/4 teaspoon
19 -
Crisp 6 slices of bacon
20 -
2 cups of Parmesan, grated freshly
21 -
1.5 cups of heavy cream (35% fat content)
# Step-by-Step Guide:
01 -
Turn your oven on to 450°F (235°C). Get a large baking sheet and cover it with parchment paper.
02 -
Combine the breadcrumbs and milk in a bowl. Let them sit for a couple of minutes to soften.
03 -
Use a food processor to pulse together the onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
04 -
In a big bowl, gently mix the chopped ingredients with the ground chicken, soaked breadcrumbs, ricotta, egg, Parmesan, Italian herbs, and some salt. Make sure not to overwork the mixture.
05 -
Shape the mix into meatballs (around 18-20 pieces, about 2.5 inches each). Put them on your prepared baking sheet, lightly spray with cooking oil, and bake them for 15-20 minutes till the outside is crispy.
06 -
Cook the bacon in a big pan until crispy, then set it aside. In the same pan, melt the butter and toss in the garlic, cooking until it smells nice.
07 -
Pour in the heavy cream and let it warm up for a couple of minutes. Add salt, black pepper, and whisk in the Parmesan until it’s all melted.
08 -
Throw the spinach into the sauce and cook until it wilts. Add the baked meatballs to the pan, and let everything cook together for a couple of minutes as the sauce thickens up. Finish it by topping with bacon bits and fresh parsley.
# Additional Notes:
01 -
You can use chicken or turkey—both work perfectly.
02 -
The ricotta makes the meatballs really soft and juicy.
03 -
These taste amazing served over pasta you love the most.