This collection brings together five meatball recipes with different bases, sauces, and cooking methods.
From oven-baked chicken versions to a slow-cooker option, each one offers a distinct way to serve meatballs.
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- Baked Chicken Ricotta Meatballs
- Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Cheesy Mushroom Meatballs
- Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Classic Italian Meatballs
Baked Chicken Ricotta Meatballs
Baked Chicken Ricotta Meatballs combine ground chicken with ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper for a tender, savory mixture. The meatballs are shaped into 1-inch rounds and placed on a parchment-lined baking sheet, which helps them bake evenly and keeps cleanup simple.
They bake at 400°F until golden brown and cooked through, with the recipe noting an internal temperature of 165°F. After baking, they can be served with marinara sauce, over pasta, or alongside roasted vegetables, making this a flexible choice for different meals.
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce starts with a breadcrumb and milk mixture that softens before the remaining meatball ingredients are added. The filling includes onion, garlic, parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, Parmesan, Italian seasoning, and salt, then gets formed into 1 1/2-inch meatballs and baked on a prepared sheet.
The sauce is built in the same skillet used for crisping bacon, then butter, garlic, heavy cream, Parmesan, and baby spinach are added in sequence. Once the meatballs are baked, they are tossed in the sauce and simmered briefly before being finished with bacon and parsley.
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Cheesy Mushroom Meatballs
Cheesy Mushroom Meatballs use thawed fully cooked meatballs as the base, which makes this a practical slow-cooker dish. They are layered with sliced mushrooms, chopped onion, condensed cream of mushroom soup, and cubes of Velveeta or cheddar cheese, then seasoned with salt and pepper.
After everything is tossed to coat, the slow cooker does the work while the cheese melts into a smooth sauce. The recipe gives two cook settings, high or low, with a halfway stir to help the mixture blend evenly, and suggests serving the finished meatballs hot over egg noodles or rice.
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Chicken Ricotta Meatballs with Spinach Alfredo Sauce combines ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper into a meatball mixture. The meatballs are formed into 1-inch portions and arranged on a parchment-lined baking sheet before going into the oven.
The sauce is made separately by melting butter, sautéing garlic, and stirring in heavy cream and Parmesan until smooth. Chopped spinach is added at the end and cooked until wilted, then the baked meatballs are served over pasta with the sauce ladled on top.
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Classic Italian Meatballs
Classic Italian Meatballs blend ground beef and ground pork with garlic, eggs, Parmesan, pecorino romano, onion, parsley, panko breadcrumbs, milk, oregano, basil, Dijon mustard, Worcestershire sauce, salt, and pepper. The breadcrumb mixture is allowed to hydrate first, which helps create a cohesive base before the meats and seasonings are mixed in.
The mixture is rolled into 12 meatballs, lightly drizzled with olive oil, and baked on a foil-lined baking sheet at 425°F. After a short bake on the top rack, the meatballs are cooled slightly and served warm in marinara sauce.
