Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, comforting dish that blends savory Italian flavors with a healthy twist. These juicy chicken meatballs are tender and light thanks to the addition of ricotta cheese, then baked to perfection and smothered in a rich spinach-infused Alfredo sauce. It’s a satisfying meal perfect for cozy nights or elegant gatherings.

Why You’ll Love This Recipe

This dish offers the perfect balance of creamy indulgence and lean protein. The ricotta keeps the meatballs ultra-moist, while baking them makes for an easy and healthier prep. Paired with a homemade spinach Alfredo sauce, it feels like restaurant-quality comfort food right from your own kitchen. Serve it over pasta, rice, or even roasted veggies for a complete meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Ricotta Meatballs:

• Ground chicken
• Ricotta cheese
• Egg
• Garlic, minced
• Parmesan cheese, grated
• Italian seasoning
• Breadcrumbs
• Salt and pepper
• Olive oil (for baking or brushing)

For the Spinach Alfredo Sauce:

• Butter
• Garlic, minced
• Heavy cream
• Parmesan cheese, grated
• Fresh baby spinach, chopped
• Salt and pepper
• Nutmeg (optional)

directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, ricotta, egg, garlic, Parmesan, Italian seasoning, breadcrumbs, salt, and pepper. Mix until just combined—do not overmix.
3. Form into 1½-inch meatballs and place them on the prepared baking sheet.
4. Lightly brush or spray the tops with olive oil. Bake for 20–25 minutes or until golden and cooked through (internal temp should be 165°F).
5. While meatballs bake, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant.
6. Pour in the cream and bring to a simmer. Stir in Parmesan cheese and chopped spinach. Let simmer until spinach is wilted and sauce is thickened, about 5–7 minutes.
7. Season sauce with salt, pepper, and a pinch of nutmeg if using.
8. Add baked meatballs to the sauce and gently toss to coat.
9. Serve hot over pasta, zucchini noodles, or a bed of sautéed greens.

Servings and timing

Makes about 4 servings (12–16 meatballs, depending on size)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Low-Carb Option: Use almond flour instead of breadcrumbs and serve over cauliflower rice or zucchini noodles.
• Add Veggies: Finely diced mushrooms or shredded zucchini can be mixed into the meatballs for added nutrition.
• Cheesy Twist: Add mozzarella pearls to the center of each meatball for a melty surprise.
• Spicy Alfredo: Add red pepper flakes or a dash of hot sauce to the Alfredo sauce for some kick.
• Herb Swap: Use fresh basil or parsley instead of Italian seasoning for a brighter flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.
You can also freeze the meatballs (without sauce) for up to 2 months. Thaw and bake or pan-fry before adding to fresh sauce.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well and has a similar texture and flavor.

Can I make the meatballs ahead of time?

Absolutely. You can prepare and refrigerate them raw for up to 24 hours or freeze them for later use.

Is the ricotta necessary?

Ricotta helps keep the meatballs moist and tender. If needed, cottage cheese or a bit of Greek yogurt can be used as a substitute.

Can I use store-bought Alfredo sauce?

Yes, but homemade gives a fresher taste. If using store-bought, stir in fresh spinach and heat until wilted.

How do I know the meatballs are cooked?

Use a meat thermometer—when they reach an internal temperature of 165°F, they’re fully cooked.

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture before adding to the sauce.

Is this dish gluten-free?

To make it gluten-free, use GF breadcrumbs in the meatballs and serve with gluten-free pasta or veggies.

What’s the best pasta to serve with this?

Fettuccine, penne, or spaghetti work beautifully, but it’s also great with mashed potatoes or rice.

Can I bake the meatballs in the sauce?

For best texture, bake them separately first, then toss with the sauce.

Can I double the recipe?

Yes! This recipe scales up easily—just make sure to use a large enough pan for the sauce and meatballs.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, flavorful meal that’s both satisfying and elegant. Whether you’re serving it for a weeknight dinner or a special occasion, this dish delivers on taste and comfort. With easy prep and rich, comforting flavor, it’s sure to become a go-to favorite in your kitchen.

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