This rich and creamy dish brings together tender chicken meatballs made with ricotta and Parmesan, paired with a velvety spinach Alfredo sauce. It’s the perfect comforting meal when I want something hearty but not too heavy, combining lean protein with indulgent flavor.
Why You’ll Love This Recipe
I love how these chicken meatballs come out incredibly moist thanks to the ricotta, with a subtle cheesiness that makes every bite satisfying. The creamy spinach Alfredo sauce adds a layer of richness that pairs so well with the lightness of the chicken. It’s easy to prepare, ready in under an hour, and perfect for both casual dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup breadcrumbs 1 egg 2 cloves garlic, minced 2 cups fresh spinach 1 cup heavy cream 1/2 cup grated Parmesan cheese (for the sauce) Salt and pepper, to taste 1 tablespoon olive oil
Directions
I preheat the oven to 400°F (200°C).
In a large bowl, I combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, and minced garlic.
I mix everything until it’s evenly blended.
Then, I roll the mixture into meatballs and place them on a baking sheet.
I bake them for 20–25 minutes until they’re fully cooked and lightly golden.
While the meatballs bake, I heat olive oil in a pan over medium heat.
I sauté the spinach until it’s wilted.
I stir in the heavy cream and 1/2 cup of Parmesan cheese.
I season the sauce with salt and pepper and let it simmer until slightly thickened.
Once the meatballs are done, I serve them over the warm, creamy spinach Alfredo sauce.
I sometimes swap the ground chicken for ground turkey if that’s what I have on hand.
For a low-carb version, I skip the breadcrumbs or use almond flour instead.
Adding a pinch of nutmeg to the Alfredo sauce gives it a cozy, autumn flavor.
When I want a little kick, I mix crushed red pepper flakes into the meatball mixture.
I like tossing in some cooked pasta or zucchini noodles for a complete one-bowl meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the meatballs and sauce in a pan over low heat, adding a splash of cream or milk to loosen the sauce if it thickens. I avoid microwaving for too long to prevent the meatballs from drying out.
FAQs
How do I keep the meatballs from falling apart?
I make sure to mix the ingredients thoroughly and use the egg and breadcrumbs as binders. Chilling the mixture for 10–15 minutes before shaping can also help.
Can I freeze the meatballs?
Yes, I freeze the cooked meatballs without the sauce. I let them cool completely, then store in a freezer bag for up to 2 months. I reheat them in the oven or simmer gently in the sauce.
What can I use instead of ricotta?
If I’m out of ricotta, I substitute cottage cheese (blended until smooth) or even cream cheese in a pinch.
Can I use frozen spinach?
I can use frozen spinach if I thaw and drain it well first. I press out excess moisture so the sauce doesn’t get watery.
What side dishes go well with this?
I usually serve this with pasta, mashed potatoes, or roasted vegetables. A simple green salad also works beautifully to balance the richness.
Conclusion
This Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe is a go-to for those nights when I want something indulgent but still homemade and nourishing. The creamy, cheesy sauce with tender, flavorful meatballs makes for a dish that’s always a hit at the table. Whether I’m cooking for my family or guests, this recipe delivers comfort and satisfaction every time.
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, comforting dish that pairs tender, cheesy chicken meatballs with a rich spinach-infused Alfredo sauce. It’s hearty, flavorful, and perfect for both weeknights and special dinners.
Ingredients
1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon olive oil
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese (for the sauce)
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, and minced garlic. Mix until well blended.
Shape into meatballs and place on a baking sheet.
Bake for 20–25 minutes, until cooked through and lightly golden.
While meatballs bake, heat olive oil in a pan over medium heat.
Sauté spinach until wilted.
Add heavy cream and 1/2 cup Parmesan to the pan. Stir and simmer until the sauce thickens slightly. Season with salt and pepper.
Serve meatballs warm over the creamy spinach Alfredo sauce.
Notes
Swap ground chicken with ground turkey if preferred.
Use almond flour for a low-carb version.
Add a pinch of nutmeg to the sauce for extra warmth.
Mix red pepper flakes into the meatballs for a spicy kick.
Serve over pasta or zucchini noodles for a full meal.
