Introduction

These baked chicken ricotta meatballs with spinach Alfredo sauce offer a comforting and flavorful meal that’s both wholesome and satisfying. Perfectly tender meatballs paired with a creamy, cheesy sauce make this dish a family favorite any night of the week.

The image shows a white baking dish filled with eight golden brown meatballs arranged in two rows. Each meatball is covered partially with melted white cheese, with some browned spots on top. Around the meatballs, there is a creamy light yellow sauce mixed with dark green leafy vegetables that look soft and cooked. Small pieces of green herbs are sprinkled over the meatballs, adding color contrast. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground chicken
1/2 cup (125g) ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (or gluten-free alternative)
1 clove garlic, minced
1 tsp Italian seasoning
1/4 cup fresh parsley, chopped
1 egg
Salt and black pepper to taste
2 cups fresh spinach
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Pinch of nutmeg
Salt and black pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, 1 clove minced garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined.
Step 3: Shape the mixture into 12-16 equal-sized meatballs and place them on the prepared baking sheet.
Step 4: Bake the meatballs for 20-25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
Step 5: Meanwhile, prepare the spinach Alfredo sauce. In a skillet, melt 1 tablespoon butter over medium heat. Add spinach and sauté until wilted, then remove from the pan and set aside.
Step 6: In the same skillet, melt a bit more butter and sauté 2 cloves minced garlic for 1 minute until fragrant. Pour in heavy cream and bring it to a gentle simmer.
Step 7: Stir in Parmesan cheese, a pinch of nutmeg, salt, and black pepper. Cook the sauce for 3-5 minutes until it thickens slightly.
Step 8: Add the wilted spinach back into the sauce and stir to combine well.
Step 9: Gently place the baked meatballs into the sauce. Let them simmer for a couple of minutes to absorb the flavors and coat thoroughly.
Step 10: Serve the meatballs hot over pasta, zucchini noodles, or enjoy them on their own with crusty bread on the side.

Tips & Variations

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Add some red pepper flakes to the meatball mixture for a subtle kick.
Use fresh herbs like basil or oregano in place of parsley for different flavor notes.
Try swapping chicken for ground turkey or a mix of chicken and pork for varied texture and taste.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The sauce may thicken after cooling; add a splash of milk or cream when reheating if needed to loosen it.

How to Serve

The image shows a white rectangular baking dish filled with eight browned meatballs placed closely together. Each meatball has a golden-brown toasted top with a creamy white melted cheese layer draped over parts of them. Underneath the meatballs, there is a light yellow creamy sauce mixed with cooked dark green leafy vegetables, adding texture and color contrast. Small chopped fresh green herbs are sprinkled over the meatballs and sauce, enhancing the dish's freshness. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately, then refrigerate them for up to 24 hours before baking and combining. This helps save time on busy days.

Can I freeze the meatballs and sauce?

Absolutely. Freeze the cooked meatballs and sauce together or separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a deliciously creamy and comforting meal. Made with lean ground chicken, ricotta, and Parmesan, the meatballs are baked to golden perfection and served in a rich, homemade spinach-infused Alfredo sauce. This recipe is perfect for a satisfying dinner that balances protein and greens with a luscious, cheesy sauce.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12–16 meatballs (serves 4) 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Fat

Ingredients

Scale

Meatballs

1 lb (450g) ground chicken
1/2 cup (125g) ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (or gluten-free alternative)
1 clove garlic, minced
1 tsp Italian seasoning
1/4 cup fresh parsley, chopped
1 egg
Salt and black pepper to taste

Spinach Alfredo Sauce

2 cups fresh spinach
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Pinch of nutmeg
Salt and black pepper to taste

Instructions

Prepare the Meatballs: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, salt, and pepper. Mix gently until everything is just combined to keep the meatballs tender.
Shape Meatballs: Form the mixture into 12 to 16 equal-sized meatballs and lay them evenly spaced on the prepared baking sheet.
Bake: Place the meatballs in the preheated oven and bake for 20-25 minutes until they are golden brown on the outside and the internal temperature reaches 165°F (74°C) for safe consumption.
Wilt Spinach: While the meatballs bake, melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh spinach and sauté just until wilted. Remove the spinach from the skillet and set it aside.
Make Alfredo Sauce: In the same skillet, melt additional butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, a pinch of nutmeg, and season with salt and pepper. Cook the sauce, stirring occasionally, until it thickens, about 3-5 minutes.
Add Spinach to Sauce: Return the wilted spinach to the skillet and stir it into the Alfredo sauce until combined and heated through.
Combine Meatballs and Sauce: Gently place the baked meatballs into the skillet with the spinach Alfredo sauce. Allow them to simmer together for a couple of minutes so the meatballs absorb the sauce flavors.
Serve: Serve the meatballs hot, spooned over pasta, zucchini noodles, or enjoy them on their own with a side of crusty bread for a complete meal.

Notes

You can substitute breadcrumbs with gluten-free alternatives for a gluten-free option.
To reduce calories, swap heavy cream for half-and-half or a lighter cream, but the sauce won’t be as rich.
Leftover meatballs and sauce keep well in the fridge for up to 3 days and reheat nicely on the stovetop.
Adding freshly chopped basil or extra Parmesan on top before serving enhances the flavor.

Keywords: baked chicken meatballs, spinach alfredo sauce, ricotta meatballs, healthy Italian dinner, easy dinner recipe