Welcome to Bailee’s Kitchen, where culinary delights come to life! Today, we’re diving into a recipe that promises to tantalize your taste buds and elevate your dining experience: Chicken Ricotta Meatballs with Bacon Alfredo Sauce.
In this mouthwatering creation, tender chicken meatballs are crafted with the creamy richness of ricotta cheese, intertwined with the zesty punch of sun-dried tomatoes and a medley of aromatic herbs. But the magic doesn’t stop there – these delectable meatballs are then paired with a luxurious Alfredo sauce, where crispy bacon meets velvety garlic-infused cream, and a symphony of cheeses meld together to create a sauce that’s simply divine.
Join us on a culinary adventure as we explore the art of flavor harmonization and the joy of bringing together ingredients in perfect balance. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to delight your senses and earn a cherished place in your culinary repertoire. So, roll up your sleeves and get ready to create magic in the kitchen – let’s dive into the delicious world of Chicken Ricotta Meatballs with Bacon Alfredo Sauce!
Chicken Ricotta Meatballs with Bacon Alfredo Sauce
Ingredients
Chicken Ricotta Meatballs:
- 1 cup Italian breadcrumbs or regular breadcrumbs
- 1 cup milk
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1/4 cup fresh parsley finely chopped
- 1/2 cup sun-dried tomatoes in oil finely chopped
- 2 pounds ground chicken
- 15 ounces whole milk ricotta approximately 1 1/2 cups
- 2 large eggs
- 2/3 cup freshly grated Asiago or Parmesan cheese
- 1 tablespoon Basil Paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Bacon Alfredo Sauce:
- 16 oz bacon cut up
- 8 tablespoons butter
- 4 garlic cloves minced
- 3 cups heavy cream
- 2 cups freshly grated Asiago or Parmesan cheese
- 3 cups chopped baby spinach
- 2 tablespoons fresh parsley for garnish
- 16 oz Penne Pasta or Favorite Pasta
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large pan over medium heat, cook the bacon until crispy, stirring occasionally.
- In a large pot, bring water and 1 teaspoon of salt to a boil for cooking the pasta.
- In a large bowl, combine all the ingredients for the meatballs. For finer texture, pulse onion, garlic, and sun-dried tomatoes in a food processor before adding to the bowl.
- Mix the ingredients with your hands until well combined. Roll the mixture into 2 tablespoon-sized meatballs and place them on the prepared baking sheet.
- Lightly spray the meatballs with olive oil and bake for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
- Once the bacon is cooked, remove it with a slotted spoon. Add butter to the same pan and melt it. Then add minced garlic and cook for about a minute.
- Lower the heat, whisk in the heavy cream, and bring it to a low simmer. Season with salt and pepper to taste.
- Whisk in the grated cheese until melted. Stir in the chopped baby spinach and half of the cooked bacon, cooking for 1-2 minutes until the spinach is wilted.
- Mix the sauce with the cooked pasta and serve on plates. Top with the cooked meatballs, extra cheese, remaining bacon, and garnish with fresh parsley.
- Enjoy your Chicken Ricotta Meatballs with Bacon Alfredo Sauce!