Baked Chicken Ricotta Meatballs

Step 1

Preparation of Oven and Ingredients: Begin by preheating the oven to 450 degrees Fahrenheit. Concurrently, in a medium bowl, combine the breadcrumbs with milk and allow them to soak for approximately two minutes, which is crucial for achieving the desired consistency in the meatballs.

Step 2

Combining the Ingredients: In a large mixing bowl, incorporate the soaked breadcrumb mixture with the ground chicken, onion, garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and black pepper. It is imperative to mix these ingredients until just combined, taking care to avoid over-mixing, which can result in overly dense meatballs.

Step 3

Forming and Baking the Meatballs: Shape the mixture into uniformly sized balls and arrange them on a baking sheet that has been lined with parchment paper and lightly sprayed with nonstick cooking spray. Place the meatballs in the preheated oven and bake for 15 to 20 minutes, or until they are golden and crisp on the outside and thoroughly cooked inside.

Step 4

Sauce Preparation: While the meatballs are baking, warm the Alfredo sauce in a large pan over moderate heat. Add the fresh spinach to the sauce, stirring frequently, and cook until the spinach has completely wilted and integrated into the sauce.

Step 5

Final Assembly: Once the meatballs are cooked, incorporate them into the pan with the Alfredo sauce and spinach. Continue to cook this mixture for a few minutes until the sauce slightly thickens. Serve the meatballs and sauce over a bed of jasmine rice, or the base of your choice, ensuring a rich and harmonious blend of flavors.