I love making these baked chicken ricotta meatballs when I want something comforting but still light and homemade. The ricotta keeps the meatballs incredibly tender, and baking them instead of frying makes the whole dish feel easier and cleaner. Paired with a creamy spinach Alfredo sauce, this recipe always feels like a cozy dinner I’m proud to serve.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor with simple steps. The chicken meatballs stay juicy thanks to the ricotta, and baking them means I don’t have to stand over the stove. I also enjoy how versatile they are—I can serve them over pasta, rice, or even on their own with vegetables. It’s a great option for both weeknight dinners and special meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
For the spinach Alfredo sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, I mix the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, garlic, egg, salt, pepper, and Italian seasoning until just combined.
I shape the mixture into evenly sized meatballs and place them on the prepared baking sheet. I bake them for about 20–25 minutes, until they’re cooked through and lightly golden.
While the meatballs bake, I prepare the sauce. I melt the butter in a skillet over medium heat, add the garlic, and cook it briefly until fragrant. I pour in the heavy cream and let it simmer gently for a few minutes. I then stir in the Parmesan cheese until the sauce thickens, followed by the spinach, letting it wilt into the sauce. I season everything with salt and pepper.
Once the meatballs are done, I add them directly to the sauce and gently coat them before serving.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation takes around 15 minutes, baking takes 25 minutes, and the sauce comes together in about 10 minutes. Altogether, I plan for roughly 50 minutes from start to finish.
Variations
I sometimes swap ground chicken for ground turkey with great results. If I want a lighter sauce, I use half-and-half instead of heavy cream. I also like adding a pinch of red pepper flakes to the sauce when I’m craving a bit of heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming everything gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed.
FAQs
Can I make the meatballs ahead of time?
I often prepare and shape the meatballs a day in advance and keep them covered in the refrigerator until I’m ready to bake.
Can I freeze these meatballs?
I freeze the baked meatballs without the sauce for up to 2 months. I thaw them overnight before reheating and adding the sauce.
What can I serve with this dish?
I like serving these meatballs over pasta, mashed potatoes, or even zucchini noodles.
Can I use frozen spinach?
I use frozen spinach occasionally, making sure to thaw and squeeze out excess moisture before adding it to the sauce.
How do I know the meatballs are fully cooked?
I check that the internal temperature reaches 165°F (74°C) or cut one open to ensure it’s no longer pink inside.
Conclusion
I always come back to this baked chicken ricotta meatballs recipe because it’s comforting, reliable, and full of flavor. The tender meatballs and creamy spinach Alfredo sauce make it a dish I truly enjoy cooking and sharing, and it never fails to satisfy.
These baked chicken ricotta meatballs are tender, flavorful, and paired with a creamy spinach Alfredo sauce—perfect for a comforting yet lighter meal that’s simple to prepare and full of Italian-inspired flavor.
Ingredients
For the meatballs:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
For the spinach Alfredo sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, parsley, garlic, egg, salt, pepper, and Italian seasoning. Mix just until combined.
Form mixture into evenly sized meatballs and place on prepared baking sheet.
Bake for 20–25 minutes or until golden and cooked through (internal temp 165°F/74°C).
Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds).
Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan cheese until melted and smooth.
Add spinach and cook until wilted. Season with salt and pepper to taste.
Once meatballs are done, add them to the sauce and gently coat before serving.
Notes
Use ground turkey instead of chicken if preferred.
Swap heavy cream for half-and-half to lighten the sauce.
Add red pepper flakes for a spicy version.
Use frozen spinach (thawed and drained) if fresh isn’t available.
Serve with pasta, mashed potatoes, or zucchini noodles.
