Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

I’m excited to share this rich yet wholesome recipe—baked chicken meatballs made tender with ricotta, nestled in a creamy spinach Alfredo sauce. It’s a dish that brings comfort and elegance to the table without feeling heavy.

Why You’ll Love This Recipe

I love how ricotta transforms lean ground chicken into moist, tender meatballs, while the garlicky spinach Alfredo ties everything together with richness and freshness. This meal gives off restaurant-quality vibes, but it’s simple enough to whip up on a weeknight—and always delights my guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatballs

• 1 lb ground chicken

• ½ cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ⅓ cup breadcrumbs

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

Spinach Alfredo Sauce

• 1 Tbsp butter

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Pinch of nutmeg (optional)

• Salt and pepper to taste

I found the classic combo of chicken, ricotta, breadcrumbs, Parmesan, garlic, egg, and seasoning is key for those fluffy meatballs.

Directions

1. I preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment or lightly grease it.

2. I mix together the meatball ingredients—ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper—just until combined, being careful not to overmix.

3. I shape the mixture into 1½-inch meatballs and arrange them on the baking sheet.

4. I bake for 18–20 minutes, until golden and cooked through (about 165 °F internal temp).

5. While meatballs bake, I melt butter in a skillet over medium heat, sauté garlic until fragrant, then add spinach until wilted.

6. I stir in heavy cream, Parmesan, nutmeg (if using), salt, and pepper, simmering until the sauce is smooth and slightly thickened.

7. I gently nestle the meatballs into the Alfredo sauce and simmer for a few minutes so they absorb the flavor.

8. I garnish with chopped parsley or extra Parmesan before serving.

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cook time: 30 minutes (20 min bake + sauce)

• Total time: ~40 minutes

Variations

• I sometimes stir in finely chopped sun-dried tomatoes or crispy bacon bits into the meatballs or sauce for extra texture and flavor.

• To lighten, I use half-and-half instead of heavy cream and skip the nutmeg.

• For gluten-free or low-carb, I swap breadcrumbs for almond meal or crushed pork rinds.

• To boost protein, I add a spoonful of Greek yogurt to the sauce before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently in a skillet with a splash of milk to revive the creamy sauce—or microwave briefly, stirring midway.

FAQs

Can I prepare the meatballs ahead of time?

Yes—I mix and shape them, then store them covered in the fridge. Just bake and add sauce when ready.

Is ricotta necessary?

Definitely—it keeps the meatballs moist and tender. Without it, they can become dense.

Can I use frozen spinach?

Yes—thaw and squeeze well to avoid watering down the sauce.

Can I freeze these?

Absolutely—I let both meatballs and sauce cool, freeze them in portions, and reheat later. The sauce may need a splash of milk to loosen up.

What should I serve with this?

I love it over pasta (like fettuccine), mashed potatoes, rice, or even garlic bread to mop up the sauce.

Conclusion

This recipe is a beautiful balance of creamy comfort and lean protein—perfect for busy nights when I want something special. Between the tender ricotta meatballs and the luscious spinach Alfredo, it’s a dish that always earns praise. I can’t wait to hear how it turns out in your kitchen!

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