Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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If you’re craving comfort food that feels a little bit fancy, these Chicken Ricotta Meatballs with Spinach Alfredo Sauce are just the ticket! Tender, juicy meatballs made with creamy ricotta, all simmered in a rich, cheesy Alfredo sauce packed with fresh spinach. It’s a restaurant-quality meal that’s easy enough for a weeknight and impressive enough for guests.

Why You’ll Love This Recipe

  • Ultra-Tender Meatballs: Ricotta keeps the meatballs light, moist, and full of flavor.
  • Creamy Spinach Alfredo: A luscious sauce that takes classic Alfredo up a notch with fresh greens.
  • Simple Ingredients: Pantry staples, nothing fussy.
  • Versatile: Serve with pasta, rice, or zoodles—whatever your family loves!
  • Make-Ahead Friendly: Prep the meatballs ahead for stress-free entertaining.

Ingredients

For the Meatballs:

  • Ground chicken
  • Ricotta cheese
  • Breadcrumbs
  • Grated Parmesan cheese
  • Egg
  • Minced garlic
  • Italian seasoning
  • Salt and pepper

For the Spinach Alfredo Sauce:

  • Butter
  • Minced garlic
  • Heavy cream
  • Grated Parmesan cheese
  • Fresh spinach, chopped
  • Salt and pepper

See the recipe card below for exact amounts!

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

1. Prepare the Meatballs

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined—don’t overwork it for the most tender results!

Use a cookie scoop or damp hands to form the mixture into evenly sized meatballs and arrange on your prepared pan.

Bake for 20–25 minutes, or until the meatballs are golden and cooked through (internal temp of 165°F/74°C).

2. Make the Spinach Alfredo Sauce

While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds, just until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.

Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.

3. Combine and Serve

Add the baked meatballs to the skillet with Alfredo sauce. Gently toss to coat, letting the flavors mingle for a minute or two.

Serve hot over pasta, rice, roasted veggies, or your favorite base. Garnish with extra Parmesan and a sprinkle of fresh herbs if you like.

Tips for the Perfect Dish

  • Don’t Overmix: Mix the meatball ingredients just until combined for the best texture.
  • Use a Cookie Scoop: This keeps your meatballs uniform and helps them cook evenly.
  • Fresh vs. Frozen Spinach: If using frozen, thaw and squeeze out excess moisture first.
  • Sauce Too Thick? Add a splash of milk or cream to loosen it up.
  • Make Ahead: Meatballs can be baked and refrigerated up to a day ahead—just reheat gently in the sauce.

Variations

  • Protein Swap: Try ground turkey or pork for a different twist.
  • Lighten It Up: Use low-fat ricotta and swap milk for cream in the sauce.
  • Add Veggies: Mushrooms or sun-dried tomatoes in the sauce add extra flavor.
  • Go Green: Swap spinach for kale or arugula.
  • Gluten-Free: Use GF breadcrumbs and serve with gluten-free pasta or spaghetti squash.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm gently in a skillet over medium-low heat. Add a splash of milk or cream if needed to loosen the sauce.

Recipe FAQs

Can I freeze the meatballs?
Yes! Bake, cool completely, then freeze in an airtight container for up to 3 months.

Can I make the Alfredo sauce ahead?
You can make it a day ahead. Store in the fridge and reheat gently on the stove.

What can I use instead of ricotta?
Blended cottage cheese or mascarpone are great substitutes.

How do I know when the meatballs are done?
They should reach 165°F (74°C) inside. Use a meat thermometer for best results.

Can I use frozen spinach?
Absolutely! Thaw and squeeze out excess water before adding.

How can I thicken the sauce?
Let it simmer a few extra minutes, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

How do I keep meatballs from sticking to my hands?
Wet your hands with water or a little oil before rolling.

Can I make this dairy-free?
Use plant-based cheese and cream substitutes for a dairy-free version.

What should I serve with this dish?
Garlic bread, a fresh salad, or steamed veggies make great sides.

Final Thoughts

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is the kind of meal that brings everyone to the table—creamy, comforting, and packed with flavor. Whether you’re hosting friends or just want to treat your family to something special, this recipe is sure to earn rave reviews. Try a few variations to make it your own, and don’t forget the extra Parmesan on top!

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