Creamy, savory, and ultra-satisfying—these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the kind of dinner that feels both luxurious and comforting. The meatballs are juicy and tender thanks to the ricotta cheese, while the Alfredo sauce is rich and velvety, enhanced with sautéed spinach for a pop of color and nutrients.
This meal is perfect for cozy weeknights, meal prep, or even serving guests. It pairs wonderfully with pasta, mashed potatoes, or crusty garlic bread.
Ingredients:
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- ¾ cup ricotta cheese
- ½ cup breadcrumbs (Italian-style or panko)
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Olive oil spray or 1 tablespoon olive oil (for greasing the baking sheet)
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- Optional: pinch of nutmeg
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or cooking spray.
Step 2: Mix the Meatball Ingredients
- In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, garlic, Parmesan, parsley, basil, salt, onion powder, and black pepper. Mix gently until just combined.
Step 3: Shape and Bake
- Scoop and roll the mixture into 1½-inch meatballs. Place them on the prepared baking sheet. Bake for 20–22 minutes, or until golden and cooked through (internal temp should reach 165°F / 74°C).
Step 4: Make the Spinach Alfredo Sauce
- While the meatballs bake, melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Pour in the cream and bring to a gentle simmer, stirring often.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Add chopped spinach and stir until wilted, about 1–2 minutes. Season with salt, pepper, and a pinch of nutmeg if desired.
Step 5: Combine and Serve
- Once the meatballs are baked, gently transfer them into the sauce. Let simmer in the Alfredo for 2–3 minutes before serving over pasta, rice, or on their own with a side of veggies.
Variation:
- Low-carb: Serve over steamed zucchini noodles or cauliflower rice.
- Spicy version: Add a pinch of red pepper flakes to the Alfredo sauce.
- Mushroom addition: Stir in sautéed mushrooms with the spinach.
- Gluten-free: Use gluten-free breadcrumbs in the meatballs.
COOKING Note:
Ricotta adds extra moisture to the meatballs, so avoid overmixing the mixture to keep them light and fluffy. Let the mixture sit for 5 minutes if it feels too wet—breadcrumbs will absorb the moisture.
Serving Suggestions:
- With pasta: Serve over fettuccine, linguine, or penne for a classic combo.
- Over mashed potatoes: Creamy on creamy—pure comfort.
- With garlic bread: Perfect for soaking up the Alfredo sauce.
- As sliders: Tuck meatballs and sauce into toasted mini buns for savory sliders.
Tips:
- Let baked meatballs rest for 3–5 minutes before adding to the sauce—they hold together better.
- Fresh spinach wilts fast, so add it at the end of the Alfredo cooking process.
- Parmesan melts best if freshly grated—avoid pre-shredded varieties for a smoother sauce.
- You can double the sauce for extra coverage or for pairing with pasta.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: ~40 minutes
🍽️ Nutritional Information (per serving, 4 servings):
- Calories: ~480
- Protein: ~28g
- Carbohydrates: ~10g
- Fat: ~36g
- Sugar: ~2g
- Fiber: ~1g
- Sodium: ~570mg
Nutrition may vary depending on portion size and ingredients used.
❓FAQs
Can I freeze the meatballs?
- Yes! Bake and cool them completely, then freeze in a sealed container. Add to warm sauce straight from frozen or thaw first.
Can I use turkey instead of chicken?
- Absolutely. Ground turkey (especially dark meat) works perfectly in place of chicken.
Can I make the sauce ahead of time?
- Yes, but reheat it gently on the stovetop. Add a splash of milk or cream if it thickens too much.
Is ricotta necessary?
- Ricotta makes these meatballs soft and moist, but you can substitute cottage cheese or Greek yogurt in a pinch.
Can I serve this without pasta?
- Yes, it’s delicious over veggies, grains like quinoa or farro, or even on its own with salad.
Conclusion:
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, cozy dish that blends indulgent flavors with nutritious elements. Tender, flavorful meatballs meet a velvety, garlic-kissed spinach Alfredo sauce to create a meal that’s as comforting as it is crave-worthy.
Whether served for a special dinner or made in batches for weekday meals, this recipe is one you’ll return to again and again