Name: Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon dried Italian herbs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley (Optional); 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; Salt and black pepper (To taste); Pinch of nutmeg (Optional)

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If you’re craving a dish that feels comforting yet fresh, rich yet light, and downright delicious from the very first bite, then you have to try these Chicken Ricotta Meatballs with Spinach Alfredo Sauce. Imagine tender, juicy meatballs bursting with creamy ricotta and herbs, all swimming in a luscious spinach Alfredo sauce that’s silky and full of flavor. This recipe brings together simple ingredients to create a beautiful balance of textures and tastes that will quickly become one of your go-to weeknight favorites or a show-stopping meal for guests.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about using simple but essential ingredients that work in harmony. Each one enhances the dish, whether it’s adding creaminess, a burst of herbaceous freshness, or the perfect cheesy finish. The beauty is in how these familiar staples come together to create something special.

Ground chicken: A lean, tender base that keeps the meatballs light but flavorful.
Ricotta cheese: Adds creamy richness and moisture to the meatballs, making every bite delightfully soft.
Breadcrumbs: Help bind the mixture while adding just the right texture.
Grated Parmesan cheese: Brings a salty, nutty depth both in the meatballs and the sauce.
Large egg: Acts as a natural binder to hold everything together perfectly.
Garlic, minced: Infuses both the meatballs and sauce with aromatic warmth.
Dried Italian herbs: A fragrant blend that lifts the flavor profile beautifully.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Fresh parsley (optional): Adds a bright, herbaceous note to finish the dish.
Unsalted butter: For a creamy base that enriches the Alfredo sauce.
Heavy cream: Creates that classic velvety texture for the sauce.
Fresh spinach, chopped: Packs in color, nutrients, and a mild earthiness that complements the cheese beautifully.
A pinch of nutmeg (optional): A subtle warmth that enhances the sauce’s creaminess without overpowering.

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Preparing the Meatball Mixture

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, mix the ground chicken with ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, Italian herbs, salt, pepper, and fresh parsley if you’re using it. This combination creates a perfectly moist and flavorful base for your meatballs.

Step 2: Forming and Baking the Meatballs

Roll the mixture into roughly 1-inch meatballs, aiming for about 16 portions, and place them evenly on the baking sheet. Baking is a fantastic way to cook them evenly without extra oil, and 20 minutes in the oven will yield juicy meatballs cooked through to the safe internal temperature of 165°F (74°C).

Step 3: Making the Spinach Alfredo Sauce

While your meatballs bake, melt butter in a skillet over medium heat and add the minced garlic to sauté briefly until fragrant—this step ensures the garlic flavor is fresh and vibrant. Pour in the heavy cream and bring to a gentle simmer before stirring in Parmesan cheese, which thickens and enriches the sauce. Then add chopped spinach and cook just until wilted, seasoning everything with salt, pepper, and a pinch of nutmeg if you want that little extra touch of warmth.

Step 4: Combining Meatballs and Sauce

Once the meatballs come out of the oven, carefully add them to the skillet with the spinach Alfredo sauce. Toss gently so each meatball is coated with that creamy, cheesy goodness. This final step marries the components together for a deeply satisfying dish.

How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

Brighten up the presentation by sprinkling extra grated Parmesan cheese and freshly chopped parsley on top. These simple garnishes add fresh color and a subtle pop of flavor that elevate the dish visually and taste-wise.

Side Dishes

This dish pairs beautifully with a variety of sides—think buttery garlic bread to soak up every bit of sauce, a light arugula salad tossed with lemon vinaigrette for a refreshing contrast, or even some perfectly al dente pasta if you want something more substantial on the plate.

Creative Ways to Present

For a fun twist, serve the Chicken Ricotta Meatballs with Spinach Alfredo Sauce over polenta or creamy mashed potatoes. You could also skewer a few meatballs for a party platter, dipping each into the warm Alfredo sauce for a crowd-pleasing appetizer. Presentation is all about making the dish inviting and showing off its creamy, comforting nature.

Make Ahead and Storage

Storing Leftovers

Keep any leftover meatballs and spinach Alfredo sauce together in an airtight container in the refrigerator for up to 3 days. This way, the flavors continue to meld and you can enjoy a quick, delicious meal later.

Freezing

If you want to save some for longer, freeze the cooked meatballs separately on a baking sheet before transferring them into a freezer-safe bag or container. Freeze the Alfredo sauce on its own. Both can be kept in the freezer for up to 2 months without sacrificing quality.

Reheating

Gently reheat the meatballs and sauce in a skillet over low heat, stirring occasionally until warmed through. Adding a splash of cream or milk while reheating will help revive the sauce’s luscious texture. Avoid microwaving for best texture and flavor retention.

FAQs

Can I use turkey instead of chicken for these meatballs?

Absolutely! Ground turkey can be swapped in with no issue. It’s similar in texture and flavor, though it might be a touch leaner, so be sure not to overbake to keep the meatballs moist.

Is ricotta cheese necessary in the recipe?

Ricotta is key to giving the meatballs their signature creamy, tender texture. However, if you don’t have ricotta, you can experiment with cottage cheese or mascarpone but expect slight differences in consistency.

How can I make the sauce dairy-free or lighter?

For dairy-free, consider using coconut cream and a vegan Parmesan substitute. To lighten it up, swap heavy cream with half-and-half, but the sauce won’t be as thick and indulgent.

Can I prepare the meatballs in advance?

Yes! You can make the meatball mixture and form them a day ahead; just keep them covered in the fridge. Bake and finish with sauce when ready to serve for fresh, juicy results every time.

What’s the best way to reheat leftovers without drying out the meatballs?

Reheating gently in a skillet with a bit of added cream or water helps keep them moist. Microwaving on low power in short intervals also works but can dry the meatballs if overheated.

Final Thoughts

There’s something truly special about Chicken Ricotta Meatballs with Spinach Alfredo Sauce. They’re comfort food with a fresh twist, perfectly balanced between creamy, savory, and fresh flavors. You’ll love how easy it is to prepare yet how completely impressive the result tastes. Trust me, once you’ve made this recipe, it’ll quickly become a beloved staple in your kitchen. So grab your ingredients and get ready for a deliciously satisfying meal!

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

★★★★★

4.9 from 18 reviews

Author: Ethan
Total Time: 35 minutes
Yield: 16 meatballs (serves 4-6) 1x
Diet: Low Fat

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Description

This recipe features tender chicken ricotta meatballs baked to perfection and smothered in a creamy spinach Alfredo sauce. Combining lean ground chicken with creamy ricotta and Parmesan creates juicy, flavorful meatballs, while the rich Alfredo sauce with fresh spinach adds a deliciously comforting touch. Perfect for a wholesome dinner, this dish brings Italian-inspired flavors to your table with a healthy twist.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, minced garlic, dried Italian herbs, salt, black pepper, and chopped parsley if using. Mix thoroughly until all ingredients are evenly incorporated.
Form Meatballs: Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking. Arrange the meatballs on the prepared baking sheet spaced slightly apart.
Bake Meatballs: Bake in the preheated oven for 20 minutes or until cooked through, reaching an internal temperature of 165°F (74°C). This ensures the chicken is safely cooked while retaining moisture.
Prepare Alfredo Sauce Base: While the meatballs bake, melt butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add Cream and Cheese: Pour in heavy cream and bring to a gentle simmer. Gradually add grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens.
Add Spinach and Season: Stir in chopped fresh spinach and cook until wilted, approximately 2-3 minutes. Season the sauce with salt, black pepper, and a pinch of nutmeg if desired for extra depth of flavor.
Combine Meatballs and Sauce: Gently transfer the baked meatballs into the skillet with the Alfredo sauce. Toss carefully to coat the meatballs evenly without breaking them apart.
Serve: Serve the meatballs hot, garnished with additional grated Parmesan cheese and fresh parsley if desired. This dish pairs well with pasta, rice, or crusty bread.

Notes

For gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
If preferred, fresh garlic can be replaced with garlic powder for a milder taste.
The recipe can be made ahead; meatballs can be baked and refrigerated before finishing with the sauce when ready to serve.
Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
Adjust seasoning of the sauce according to taste before combining with meatballs.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking and stovetop cooking
Cuisine: Italian-American