Description

These baked chicken ricotta meatballs are juicy, tender, and light thanks to creamy ricotta cheese. Paired with a rich, garlicky spinach Alfredo sauce, this dish is comfort food with a fresh twist. Serve it over pasta, zoodles, or on its own for a delicious dinner the whole family will love.

Ingredients

For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (Italian-style or plain)
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley (or 1 tsp dried)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Spinach Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper, to taste
Optional: pinch of nutmeg

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Make the Meatballs: In a large bowl, mix together all meatball ingredients until well combined. Don’t overmix.

Form into 1 1/2-inch balls and place on the prepared baking sheet.

Bake for 18–20 minutes, or until cooked through and lightly golden.

Make the Alfredo Sauce: While meatballs are baking, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.

Stir in heavy cream and bring to a gentle simmer. Reduce heat and add Parmesan, stirring until smooth.

Add chopped spinach and cook until wilted (about 2–3 minutes). Season with salt, pepper, and nutmeg if using.

Combine: Add the baked meatballs to the skillet and toss gently in the sauce. Simmer for 2–3 minutes to let flavors meld.

Serve warm over pasta, mashed potatoes, or with crusty bread.

Notes

Ground turkey can be used instead of chicken.
For a lower-carb version, skip the breadcrumbs or replace with almond flour.
Add red pepper flakes to the Alfredo sauce for a little heat.
Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.