Would pancetta be an acceptable substitute for the bacon?

Yes! Pancetta is an excellent alternative to bacon in this recipe. While both bring saltiness and richness to the dish, pancetta offers a slightly more delicate, unsmoked flavor that still complements the creamy spinach Alfredo sauce beautifully. Simply cook it the same way as bacon until it’s crisp, then stir it into the sauce. It adds a subtle, savory edge that blends perfectly with the Parmesan and cream.

This sounds so good and I can’t wait to make it. I’m not a big fan of cooked spinach. Could I substitute basil or something else instead?

Absolutely—you’re not alone in that! If cooked spinach isn’t your thing, you can easily swap it out for fresh basil , arugula , or even chopped parsley . Basil adds a fragrant sweetness, while arugula brings a peppery bite. These alternatives hold up well in the warm Alfredo without turning mushy. You can also skip the greens entirely if you prefer a smoother, more traditional Alfredo sauce.

Can I use turkey instead of chicken in this meatball recipe?

Yes, ground turkey works wonderfully in place of chicken. It has a similar texture and mild flavor that pairs well with ricotta and herbs. Be sure to use 93% lean turkey to keep the meatballs juicy. The key is not to overmix—just blend the ingredients until combined, then bake until golden.

Can I prepare the meatballs in advance?

Definitely. You can shape and refrigerate the raw meatballs up to 24 hours before baking. Just keep them covered and chilled until ready to cook. Alternatively, you can bake them ahead of time and refrigerate or freeze them. The creamy Alfredo sauce can also be made in advance and gently reheated with a splash of cream or milk before serving.

Is this recipe gluten-free?

Not as written—but it’s easy to make it gluten-free! Swap out the breadcrumbs for a gluten-free version, and ensure that the Parmesan and ricotta you use are labeled gluten-free (most are naturally, but it’s worth checking). Serve it over gluten-free pasta, rice, or even roasted vegetables for a full GF meal.

Best Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Description

These Chicken Ricotta Meatballs in a rich Spinach Alfredo Sauce are tender, juicy, and bursting with flavor. Sun-dried tomatoes and creamy ricotta keep the meatballs moist, while a decadent Parmesan cream sauce with crispy bacon and wilted spinach brings it all together for a cozy, gourmet-style dinner.

Ingredients

Units Scale

1/2 cup Italian breadcrumbs or regular breadcrumbs
1/2 cup milk
1 medium onion, very finely chopped
3 garlic cloves, minced
1/4 cup fresh parsley, finely chopped
1/4 cup sun-dried tomatoes, finely chopped
1.5 pounds (700 grams) ground chicken or turkey
6 ounces whole milk ricotta (approximately 3/4 cup)
1 large egg
1/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt, as needed
6 bacon strips
4 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cooking cream (35% fat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
5 ounces (150 grams) baby spinach
1 tablespoon fresh parsley, to garnish

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Instructions

Preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper.
In a medium bowl, combine breadcrumbs with milk and set aside to soak for 2 minutes.
In a food processor, add onion, garlic, parsley, and sun-dried tomatoes. Pulse until finely chopped.
In a large bowl, mix the chopped mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently until just combined.
Form into 18–20 meatballs (about 2.5 inches each) and place on the baking sheet. Spray lightly with cooking oil.
Bake for 15–20 minutes, or until golden and cooked through.
Meanwhile, heat a large skillet over medium heat and fry the bacon until crispy. Transfer to a plate.
In the same skillet, melt butter. Add minced garlic and cook for about 1 minute until fragrant.
Pour in the cream and bring to a gentle simmer for 2 minutes.
Season with salt and pepper, then whisk in Parmesan until melted.
Add spinach and cook for 1–2 minutes until wilted.
Return meatballs to the skillet and simmer for 2 minutes to thicken the sauce slightly.
Chop the bacon and sprinkle over the top. Garnish with parsley and serve immediately with pasta if desired.

Notes

Do not overmix the meatball mixture to keep them tender.
Serve with pasta, rice, or even mashed potatoes.
You can prepare the meatballs ahead and refrigerate or freeze them before baking.
Use turkey instead of chicken for a slightly different flavor.

Nutrition

Serving Size: 1 portion (about 3 meatballs with sauce)
Calories: 520
Sugar: 3g
Sodium: 740mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 145mg