If you’re craving a dish that feels like a warm hug on a plate, you’re in for a treat with this Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe. It’s an absolute game-changer that brings together tender, juicy chicken meatballs blended with creamy ricotta and Parmesan, all baked to golden perfection. Dressed in a luscious spinach Alfredo sauce, this meal bursts with rich flavors and vibrant colors, making it not only delicious but also a feast for the eyes. Whether it’s a weeknight dinner or a casual gathering, this recipe screams comfort and elegance in every bite.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its straightforward ingredients, each playing a crucial role. From the creamy ricotta that keeps the meatballs moist to the fresh spinach adding a burst of green and nutrition, these components come together beautifully without any fuss.

1 lb ground chicken: The lean protein base that keeps the meatballs tender and flavorful.
1/2 cup ricotta cheese: Adds moisture and a wonderful creamy texture inside the meatballs.
1/4 cup grated Parmesan cheese: Brings a nutty, salty kick to boost the overall flavor.
1/3 cup breadcrumbs: Helps bind the mixture and maintain the perfect meatball shape.
1 egg: Acts as a natural binder to hold everything together.
2 garlic cloves, minced: Infuses a fragrant depth to both meatballs and sauce.
1 tsp Italian seasoning: A classic herb blend that gives a beautiful Mediterranean touch.
1/2 tsp salt: Enhances all the flavors without overpowering.
1/4 tsp black pepper: Adds a subtle warmth and balance.
For the sauce:
1 tbsp butter: The starting point for a creamy, rich Alfredo sauce base.
2 garlic cloves, minced: Essential for that signature garlicky punch in the sauce.
2 cups fresh spinach, chopped: Adds freshness, vibrant color, and wholesome nutrients.
1 cup heavy cream: Creates the indulgent, silky texture perfect for coating the meatballs.
1/2 cup grated Parmesan cheese: Deepens the sauce’s cheesiness and flavor complexity.
1/4 tsp nutmeg (optional): Subtle warmth that elevates the Alfredo sauce.
Salt and pepper to taste: To perfect every spoonful.
Chopped parsley or basil, for garnish (optional): A fresh herbal finish for that extra pop of color and aroma.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Step 1: Prepare and Mix the Meatball Ingredients

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or giving it a light grease. In a large mixing bowl, gently combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. The key here is to mix just until everything is combined; overworking the mixture can make your meatballs tough instead of tender. Your hands are the best tool for this—feel the texture and go slow.

Step 2: Shape and Bake the Meatballs

Roll the mixture into evenly sized 1.5-inch meatballs, which ensures they cook uniformly. Place them spaced out on the prepared baking sheet so they have room to brown nicely. Pop them in the oven and bake for about 18 to 20 minutes. You’ll know they’re ready when they’re cooked through and sporting a lovely golden hue. Baking instead of frying keeps this dish lighter without sacrificing that crave-worthy meatball texture.

Step 3: Make the Spinach Alfredo Sauce

While the meatballs bake, get started on the sauce. Melt butter in a skillet over medium heat, then add garlic and sauté for about a minute until it releases its irresistible aroma. Toss in the chopped spinach and cook until just wilted, which takes about 2 to 3 minutes. Next, pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese along with that pinch of nutmeg if you’re using it. Season to taste with salt and pepper, and let the sauce thicken slightly as it simmers for a few more minutes. This spinach Alfredo sauce is creamy, comforting, and packed with flavor—exactly what your meatballs deserve.

Step 4: Combine Meatballs with Sauce

Once your meatballs are baked and your sauce is ready, carefully add the meatballs to the skillet. Gently toss or spoon the sauce over them until each is beautifully coated. This final step lets all those flavors mingle and ensures every bite is luscious and satisfying.

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Garnishes

A sprinkle of fresh chopped parsley or basil over the top instantly brightens the dish and adds a lovely herbal aroma. Fresh herbs also enhance the presentation, making the meal feel fresh and inviting right at the table.

Side Dishes

This dish pairs wonderfully with a variety of sides. Creamy mashed potatoes, garlic butter pasta, or even a crisp green salad complement the richness of the meatballs and sauce perfectly. For something heartier, serve with crusty bread to soak up every bit of that luscious spinach Alfredo sauce.

Creative Ways to Present

For a fun twist, serve the meatballs nestled on a bed of polenta or creamy risotto to add a different texture and flavor profile. You can also transform this into an impressive appetizer by skewering individual meatballs with a small dollop of sauce and a fresh basil leaf, perfect for entertaining guests.

Make Ahead and Storage

Storing Leftovers

After enjoying this delicious meal, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. This makes it easy to enjoy the flavors again soon without much extra effort.

Freezing

If you want to prep ahead or save for later, these meatballs freeze beautifully. Arrange the baked meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and store for up to 3 months. Keep the Alfredo sauce separate in a sealed container for best texture.

Reheating

To reheat, thaw frozen meatballs overnight in the fridge. Warm the meatballs gently in a skillet with the spinach Alfredo sauce over low heat until heated through, stirring occasionally. Avoid microwaving directly without sauce, as it can dry them out.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well and lends a similar lightness to the meatballs. Just keep an eye on cooking times as it may vary slightly.

Is it possible to make the sauce dairy-free?

You can substitute heavy cream with coconut cream and use dairy-free Parmesan alternatives to keep it creamy and flavorful, although the taste will vary slightly.

How do I prevent meatballs from falling apart?

Make sure not to overmix the meatball ingredients, and be sure to include the egg and breadcrumbs which act as binders. Also, handle the mixture gently and cook at the right temperature.

Can I prepare the meatballs in advance?

Yes! You can mix and shape the meatballs and keep them in the fridge for a few hours before baking, which is perfect for meal prepping or busy schedules.

What can I use leftover sauce for?

This spinach Alfredo sauce is incredibly versatile! Use it as a pasta sauce, a topping for roasted vegetables, or even as a creamy dip for breadsticks.

Final Thoughts

There’s something truly special about the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe that combines ease and elegance in one pan. Whether you’re sharing it with family or whipping it up for yourself, this dish delivers on comfort and flavor without complicated steps. Give it a try and watch how quickly it becomes a beloved staple in your kitchen rotation.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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4.3 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, flavorful chicken meatballs with a creamy, garlicky spinach Alfredo sauce. Perfectly baked to golden perfection, these meatballs make a comforting and elegant meal that can be served over pasta, rice, or with crusty bread for a satisfying dinner.

Ingredients

Scale

For the Meatballs

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/3 cup breadcrumbs
1 egg
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper

For the Spinach Alfredo Sauce

1 tbsp butter
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg (optional)
Salt and pepper to taste
Chopped parsley or basil, for garnish (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Gently mix until the ingredients are just combined to maintain tenderness; avoid overmixing.
Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter and arrange them evenly spaced on the prepared baking sheet.
Bake Meatballs: Bake in the preheated oven for 18–20 minutes or until the meatballs are fully cooked through and lightly golden on the outside.
Prepare the Spinach Alfredo Sauce: While the meatballs are baking, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, approximately 2–3 minutes.
Simmer Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg (if using). Season with salt and pepper to taste. Let the sauce simmer for an additional 2–3 minutes until it thickens slightly.
Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the Alfredo sauce. Gently toss them to coat evenly with the sauce.
Garnish and Serve: Garnish the dish with freshly chopped parsley or basil if desired. Serve the meatballs hot over pasta, rice, or with crusty bread for a complete meal.

Notes

Do not overmix the meatball mixture to keep the meatballs tender.
Breadcrumbs help bind the meatballs but can be substituted with gluten-free breadcrumbs if needed.
Nutmeg in the sauce is optional but adds a nice warmth and depth.
Use fresh herbs like parsley or basil for garnish to add color and fresh flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American