Name: Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound ground chicken; 1 cup ricotta cheese; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; Salt and pepper to taste

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If you’re searching for a dinner that tastes restaurant-worthy yet comes together in the comfort of your own kitchen, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a revelation. Tender meatballs enriched with creamy ricotta deliver a luxurious bite, while the luscious spinach-studded Alfredo sauce wraps each morsel in unforgettable flavor. This dish brings together old-school Italian comfort and weeknight-friendly ease, resulting in a meal that’s just as at home on a cozy family table as it is for a special gathering.

Ingredients You’ll Need

The best part about Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is how every ingredient shines—nothing is complicated, but each element brings richness, color, and depth to the plate. Grab these essentials and you’ll be amazed at the flavor they build together!

Ground chicken: Lean and mild, chicken forms the tender base of these flavorful meatballs.
Ricotta cheese: Adds moisture and creaminess, ensuring meatballs that are never dry.
Fresh spinach: Brightens both the meatballs and sauce with color and subtle earthiness.
Parmesan cheese: Lends nutty, salty depth and a little umami to both meatballs and Alfredo.
Garlic: Essential for building that classic Italian aroma and zest in every bite.
Egg: Helps to bind the meatballs, keeping them perfectly shaped.
Italian breadcrumbs: Provides structure while soaking up flavors.
Milk: Moistens breadcrumbs and keeps the meatballs tender.
Heavy cream: Forms the silky base of your Alfredo sauce, so don’t skimp here.
Butter: Gives the sauce richness and that classic Alfredo sheen.
Nutmeg: A little pinch adds warmth that makes both sauce and meatballs special.
Salt and black pepper: Amplifies every other flavor—don’t be shy with these staples.
Olive oil spray: Helps achieve that golden baked finish on the meatballs.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prep Your Ingredients

Take a few minutes to get everything ready before you start mixing and cooking. Chop your garlic finely, grate your Parmesan, and squeeze as much moisture out of the spinach as possible—especially if you’re using frozen! This setup guarantees your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce will have just the right texture and balance.

Step 2: Make the Meatball Mixture

In a large bowl, gently combine the ground chicken, ricotta cheese, half the Parmesan, finely chopped spinach, breadcrumbs soaked in a splash of milk, a beaten egg, garlic, nutmeg, salt, and pepper. Mix just until combined; overworking the mixture can make the meatballs tough. This step promises a juicy, flavor-packed bite in every meatball.

Step 3: Shape and Bake the Meatballs

Form the mixture into golf ball–sized meatballs and arrange them on a parchment-lined baking sheet. Give them a quick mist of olive oil spray to encourage that gorgeous golden finish, then bake at 400°F until cooked through and lightly browned, about 20 minutes. This baking method avoids any greasy mess and keeps everything wonderfully moist.

Step 4: Prepare the Spinach Alfredo Sauce

While the meatballs are in the oven, create the Alfredo sauce. In a wide skillet, melt butter over medium-low heat, then add garlic and sauté until fragrant. Pour in heavy cream and let it bubble for a couple of minutes to thicken. Stir in the remaining Parmesan, chopped spinach, a pinch more nutmeg, salt, and pepper. Let the spinach wilt and the cheese melt until the sauce is smooth and creamy—a perfect cozy blanket for those meatballs.

Step 5: Combine and Serve

Toss the hot baked meatballs straight from the oven into the pan with your Spinach Alfredo sauce. Gently turn to coat them, making sure every inch gets a bath in that velvety sauce. Let everything bubble together for a minute or two so the flavors meld. Your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are now ready to make their grand table debut!

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

A final flourish always takes this dish from delicious to unforgettable. Sprinkle lots of extra freshly grated Parmesan cheese on top and scatter a few ribbons of fresh basil or parsley. A crack of black pepper or a drizzle of your favorite peppery olive oil adds restaurant-level polish to your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Side Dishes

Pair these creamy, comforting meatballs with garlicky roasted broccoli, buttery noodles, or a crisp Caesar salad. Crusty bread is a must for swooping up all that dreamy Alfredo sauce—trust me, you don’t want to waste a drop.

Creative Ways to Present

To impress at a dinner party, try plating the meatballs individually over tiny toasts as appetizers, or serve them family-style in a bubbling skillet for communal comfort-food vibes. For a lighter twist, spoon them over zucchini noodles or a bed of steamed rice—you’ll still get all the best flavors of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce keep beautifully! Store them in an airtight container in the fridge, and they’ll remain tasty and moist for up to three days. The flavors even seem to deepen overnight, making leftovers almost as irresistible as the first serving.

Freezing

For longer storage, freeze the meatballs and sauce in separate containers if possible. The meatballs will hold up for up to three months, while the Alfredo sauce is best enjoyed within a month for maximum creaminess. When you’re ready for a shortcut weeknight dinner, just thaw and reheat!

Reheating

To reheat, gently warm the meatballs and sauce together in a covered skillet over low heat, stirring occasionally. This keeps everything luscious and prevents drying out. A splash of milk or cream can loosen up the sauce if needed, bringing your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce right back to their silky best.

FAQs

Can I substitute another green for spinach?

Absolutely! Kale or Swiss chard can step in for spinach if you’re craving something heartier. Just chop your greens finely and sauté them a minute longer, as they’re a bit sturdier than spinach.

What if I don’t have ricotta cheese?

While ricotta is classic for its creaminess, cottage cheese (drained well) works for a similar texture. You could also try a thick Greek yogurt, but keep in mind the flavor will be slightly tangier.

Can I make this recipe gluten-free?

Yes! Just swap Italian breadcrumbs for your favorite gluten-free panko or cracker crumbs, and double-check any store-bought Parmesan for gluten-containing additives.

Is it okay to use frozen spinach?

Definitely—and it’s a great shortcut! Just be sure to thaw and squeeze out every bit of water so your meatballs and sauce don’t get soggy.

How do I make the meatballs perfectly tender?

The secret is not to overmix the meatball mixture, and ensure your breadcrumbs are moistened with milk. Baking instead of frying also helps them stay soft and juicy every time.

Final Thoughts

If you haven’t tried Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce yet, now’s the perfect time to treat yourself (and everyone lucky enough to share your table). Every bite is creamy and comforting, packed with fresh flavor and Italian charm. Give this crowd-pleaser a go and let your kitchen be the coziest place to be tonight.