“Marry Me” Chicken Ricotta Meatballs + Pasta

‍ ‍”Marry Me” Chicken Ricotta Meatballs + Pasta

Tender, flavorful chicken ricotta meatballs that feel elevated but are secretly low effort. Ideal for a cozy date night in when you want to impress!

Chicken Ricotta Meatballs:

• 1 egg, whisked

• 2 cloves garlic

• 1 tablespoon sun-dried tomatoes, drained and finely chopped

• 2 tablespoons basil, finely chopped

• 1/4 cup panko breadcrumbs

• ¼ cup dry white wine (like pinot grigio)

• 2 tablespoons whole milk ricotta

• 1 ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 lb ground chicken

• Olive oil spray or drizzle

“Marry Me” Sauce + Pasta:

• 1 lb short pasta of choice (like fusilli or orecchiette)

• 1 tablespoon extra-virgin olive oil

• 4 cloves garlic, minced

• 1 large yellow onion, small diced

• 6 oz can tomato paste

• 1 ½ teaspoon kosher salt

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper

• ½ cup dry white wine

• 1 ½ cups chicken broth

• ½ cup basil, roughly chopped

• 4 cups fresh spinach

• ¾ cup jarred sun-dried tomatoes, drained and finely chopped

• ½ cup heavy cream

• ½ cup whole milk ricotta

• ½ cup grated parmesan plus more for garnish

For the Chicken Ricotta Meatballs:

1. Preheat the oven to 400F and line a sheet tray with parchment paper. Set aside.

2. To a large mixing bowl, add the egg, garlic, sun-dried tomatoes, basil, panko breadcrumbs, white wine, ricotta, salt, pepper and ground chicken. Using a fork or clean hands, gently combine the mixture until just incorporated, do not overmix. Shape into 1-inch meatballs (about 16 total) and arrange on the sheet tray. Spray or drizzle lightly with olive oil and bake for 20 minutes or until they reach 165F.

for the “Marry Me” Sauce + Pasta:

1. While the meatballs roast, boil the pasta according to package directions in a large pot.

2. Heat a skillet to medium heat with the olive oil. Add the onion and garlic and sauté for about 5 minutes, or until the onion has softened. Stir in the tomato paste, Italian seasoning, crushed red pepper and salt, and cook for 2 minutes. Add the white wine and give it a good stir, scraping up any brown bits as you go. Stir in the chicken broth, basil, and spinach and bring to a simmer. Add the sun-dried tomatoes and cook for 5 minutes, stirring occasionally. Pour in the heavy cream and simmer for 3 minutes, or until slightly thickened. Reduce the heat to low and stir in the whole milk ricotta and grated Parmesan until smooth. Add the meatballs back to the pan and serve hot with drained pasta.

Print

With ImageWithout Image

"Marry Me" Chicken Ricotta Meatballs

Yield: 4

Author: Elise Smith

Tender, flavorful chicken ricotta meatballs that feel elevated but are secretly low effort. Ideal for a cozy date night in when you want to impress!

Cook modePrevent screen from turning off

Ingredients

For the Chicken Ricotta Meatballs

• 1 egg, whisked
• 2 cloves garlic
• 1 tablespoon sun-dried tomatoes, drained and finely chopped
• 2 tablespoons basil, finely chopped
• 1/4 cup panko breadcrumbs
• ¼ cup dry white wine (like pinot grigio)
• 2 tablespoons whole milk ricotta
• 1 ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 lb ground chicken
• Olive oil spray or drizzle

For the "Marry Me" Sauce + Pasta

• 1 lb short pasta of choice (like fusilli or orecchiette)
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1 large yellow onion, small diced
• 6 oz can tomato paste
• 1 ½ teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper
• ½ cup dry white wine
• 1 ½ cups chicken broth
• ½ cup basil, roughly chopped
• 4 cups fresh spinach
• ¾ cup jarred sun-dried tomatoes, drained and finely chopped
• ½ cup heavy cream
• ½ cup whole milk ricotta
• ½ cup grated parmesan plus more for garnish

Instructions

For the Chicken Ricotta Meatballs

1. Preheat the oven to 400F and line a sheet tray with parchment paper. Set aside.
2. To a large mixing bowl, add the egg, garlic, sun-dried tomatoes, basil, panko breadcrumbs, white wine, ricotta, salt, pepper and ground chicken. Using a fork or clean hands, gently combine the mixture until just incorporated, do not overmix. Shape into 1-inch meatballs (about 16 total) and arrange on the sheet tray. Spray or drizzle lightly with olive oil and bake for 20 minutes or until they reach 165F.

For the "Marry Me" Sauce + Pasta

1. While the meatballs roast, boil the pasta according to package directions in a large pot.
2. Heat a skillet to medium heat with the olive oil. Add the onion and garlic and sauté for about 5 minutes, or until the onion has softened. Stir in the tomato paste, Italian seasoning, crushed red pepper and salt, and cook for 2 minutes. Add the white wine and give it a good stir, scraping up any brown bits as you go. Stir in the chicken broth, basil, and spinach and bring to a simmer. Add the sun-dried tomatoes and cook for 5 minutes, stirring occasionally. Pour in the heavy cream and simmer for 3 minutes, or until slightly thickened. Reduce the heat to low and stir in the whole milk ricotta and grated Parmesan until smooth. Add the meatballs back to the pan and serve hot with drained pasta.