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Baked Chicken Ricotta Meatballs with Spinach Alfredo

Serves 4

Ricotta cheese makes these chicken meatballs ultra tender and comforting! Pops of flavor from sun-dried tomato, parsley, parmesan, and bacon make this recipe extra special!

Prep Time: 20 minutes
Cooking Time: 30 minutes

1 medium onion, peeled & chopped
3 medium garlic cloves, peeled & chopped
2 tablespoons sun-dried tomatoes, packed in olive oil
¼ cup fresh parsley
½ cup almond flour
1 teaspoon fine sea salt
½ teaspoon black pepper
1 teaspoon dried Italian seasonings
1 large egg
¼ cup freshly grated parmesan cheese
1 pound ground chicken
1 cup whole-milk ricotta cheese
Zest from ½ fresh lemon
Alfredo Sauce:
3 strips of bacon
1 can of full-fat coconut cream
½ cup chicken stock or chicken bone broth
2 tablespoons of butter
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
2 tablespoons sun-dried tomatoes, packed in olive oil
4 cups baby spinach
1 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice


Preheat your oven to 400 F (205 C).

Pulse the onion, garlic, sun-dried tomato, and parsley in the bowl of a food processor until finely minced. Transfer to a large mixing bowl. Add the almond flour, sea salt, black pepper, dried Italian seasonings and stir well. Add the ground chicken, ricotta cheese, and lemon zest and mix together well.

Use your hands and form 6 large meatballs. Place them on a baking tray.

Bake in the oven for 12 minutes, then flip and bake for 12 more minutes.

While the meatballs are baking, prepare the Alfredo Sauce. Add the minced bacon to a large stock pot or Dutch oven and cook on medium-low heat until it is browned and crispy. Remove the bacon from the pot with a slotted spoon and set on a towel lined with a napkin or paper towel.

Add the coconut cream and chicken stock (or bone broth) to the pot and reduce the heat to a simmer.

Add the butter, sea salt, black pepper, pinch of nutmeg and stir well. Add xanthan gum and use a whisk to stir it very well into the cream mixture.

Lower the heat to low and stir in the sun-dried tomatoes and baby spinach. Stir until the spinach is wilted. Stir in the cooked bacon.

Remove the meatballs from the oven and carefully add them to the cream mixture. Carefully stir them into the sauce.

Serve between 4, storing any leftovers in an airtight container in the fridge for up to 3 days.


Calories: 469
Carbs: 13
Net Carbs: 10
Protein: 15
Fat: 26