Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Why You’ll Love This Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a comforting and elegant twist on classic meatballs. The ricotta adds a light, tender texture to the baked chicken meatballs, while the creamy spinach Alfredo sauce infuses rich flavor and a velvety finish. It’s a dish that feels indulgent yet wholesome—perfect for a cozy dinner or special occasion.

ingredients

this Recipe

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

For the meatballs:
ground chickenricotta cheesebreadcrumbsgrated Parmesan cheeseminced garlicchopped fresh parsleyeggssalt and pepperolive oil (for baking or brushing)

For the spinach Alfredo sauce:
butterminced garlicheavy creamgrated Parmesan cheesesalt and pepperbaby spinachnutmeg (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix the ground chicken, ricotta, breadcrumbs, Parmesan, garlic, parsley, eggs, salt, and pepper until just combined.

Form the mixture into evenly sized meatballs and place them on the prepared baking sheet.

Brush lightly with olive oil and bake for 20–25 minutes, or until golden and cooked through.

While the meatballs are baking, prepare the sauce: In a large skillet, melt the butter over medium heat.

Add garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer.

Stir in Parmesan, salt, pepper, and a pinch of nutmeg if using, whisking until smooth.

Add spinach and cook until wilted and the sauce thickens slightly.

Remove meatballs from the oven and gently spoon the warm spinach Alfredo sauce over them before serving.

Servings and timing

This recipe yields about 20 meatballs (4–5 servings).Preparation time: 20 minutesBaking time: 25 minutesSauce and finishing time: 15 minutesTotal time: 1 hour

Variations

Swap chicken for ground turkey or a chicken-turkey blend.

Add a pinch of red pepper flakes to the sauce for a hint of heat.

Mix in chopped sun-dried tomatoes with the spinach for extra flavor.

Serve over pasta, rice, or zucchini noodles for a complete meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.To reheat, warm in a skillet over low heat or microwave gently until heated through.The meatballs and sauce can also be frozen separately for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought Alfredo sauce?

Yes, but homemade delivers the best flavor and freshness.

What does ricotta do in the meatballs?

Ricotta keeps them light, moist, and tender instead of dense or dry.

Can I bake these ahead of time?

Yes, you can bake the meatballs in advance and reheat with the sauce when ready to serve.

Is it okay to use frozen spinach?

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

Can I make this gluten-free?

Use gluten-free breadcrumbs and ensure other ingredients are certified gluten-free.

Do I need to sear the meatballs first?

No, baking is sufficient and keeps them moist without extra oil.

Can I use low-fat ricotta?

Yes, but full-fat will give better texture and flavor.

How do I know when meatballs are done?

They should be golden and reach an internal temperature of 165°F (74°C).

Can I double the sauce?

Absolutely, especially if serving with pasta.

Do these freeze well?

Yes, both the meatballs and sauce freeze beautifully.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a flavorful, creamy, and satisfying dish that’s easy to make yet impressive to serve. Whether you’re feeding a family or prepping for guests, this dish delivers comfort and elegance in every bite. It’s sure to become a favorite for weeknights and special occasions alike.

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