Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
If you’re looking for a dish that feels like a warm hug in every bite, then Chicken Ricotta Meatballs with Spinach Alfredo Sauce are about to become your new favorite! This pairing brings together tender, creamy chicken meatballs infused with ricotta’s delicate richness, all smothered in a luxuriously smooth spinach Alfredo sauce. It’s comfort food elevated to a whole new level—with every forkful bursting with flavor, texture, and just the right amount of green goodness. Whether you’re cooking for a family dinner or impressing friends, this recipe checks all the boxes for a crowd-pleasing, soul-satisfying meal.
Ingredients You’ll Need
These ingredients are straightforward but powerful—they work in harmony to deliver a fantastic balance of flavors and textures. Each one plays its part, from the creamy ricotta that keeps the meatballs moist, to the fresh spinach that adds vibrant color and nutrients in the Alfredo sauce.
- Ground chicken (1 pound): A lean, tender base for light yet flavorful meatballs.
- Ricotta cheese (1 cup): Adds creaminess and melts beautifully inside the meatballs.
- Breadcrumbs (1/2 cup): Helps bind the meat mixture and keeps the texture just right.
- Grated Parmesan cheese (1/4 cup + 1 cup): Gives a nutty, savory boost both inside the meatballs and in the Alfredo sauce.
- Large egg (1): Acts as a natural glue holding all ingredients together.
- Garlic, minced (4 cloves total): Infuses the dish with warm, aromatic depth.
- Dried Italian herbs (1 teaspoon): Classic seasoning for that unmistakable Italian flair.
- Salt (1 teaspoon), black pepper (1/2 teaspoon + to taste): Essential for seasoning and balancing flavors.
- Fresh parsley, chopped (1 tablespoon, optional): Lightens the dish with a pop of fresh herbal brightness.
- Unsalted butter (2 tablespoons): Creates a silky base for the Alfredo sauce.
- Heavy cream (1 cup): The secret behind that luscious, velvety sauce texture.
- Fresh spinach, chopped (2 cups): Adds color, nutrients, and gentle earthiness to the sauce.
- Pinch of nutmeg (optional): A subtle hint of spice that elevates the Alfredo sauce complexity.
How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to ensure your meatballs cook evenly and come off easily. This simple step sets the stage for perfectly baked meatballs.
Step 2: Mix the Meatball Ingredients
In a large bowl, blend together the ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt, pepper, and parsley if you’re using it. Mixing these ingredients thoroughly is the key to creating meatballs that hold together beautifully but stay tender and juicy.
Step 3: Shape the Meatballs
Form the mixture into uniform 1-inch meatballs—aim for about 16 pieces. Keeping them the same size means they’ll cook evenly, ensuring each bite hits that perfect balance of tender inside and lightly golden outside.
Step 4: Bake to Perfection
Place the meatballs on your baking sheet and bake for 20 minutes. You’re looking for a safe internal temperature of 165°F (74°C), which means juicy and fully cooked without any dryness.
Step 5: Prepare the Spinach Alfredo Sauce
While the meatballs bake, melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant—this awakens the sauce with warm, inviting flavor. Then pour in the heavy cream and bring it to a gentle simmer.
Step 6: Incorporate Cheese and Spinach
Gradually stir in the Parmesan cheese so it melts smoothly into the cream, creating that signature Alfredo richness. Toss in the chopped spinach and cook until just wilted, about 2 to 3 minutes. Season with salt, pepper, and an optional pinch of nutmeg to round out the taste.
Step 7: Combine Meatballs and Sauce
Once baked, gently place the meatballs into the skillet with your spinach Alfredo sauce. Carefully toss or spoon the sauce over each meatball for that perfect coating of creamy goodness.
Step 8: Ready to Serve
Your Chicken Ricotta Meatballs with Spinach Alfredo Sauce are now ready to enjoy—rich, comforting, and packed with flavor.
How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
Sprinkle freshly grated Parmesan and a sprinkle of chopped parsley on top for a fresh pop of color and an extra hit of cheesy flavor. These small touches turn a delicious meal into a restaurant-quality experience at home.
Side Dishes
This dish pairs wonderfully with a simple pasta like fettuccine or penne to soak up the creamy sauce. For a lighter option, steamed vegetables or a crisp green salad make excellent companions, balancing richness with freshness.
Creative Ways to Present
Try serving the meatballs over creamy polenta or buttery mashed potatoes for comfort-food magic. You can even turn this into a cozy casserole by layering the meatballs and sauce with cooked pasta or gnocchi and bubbling it briefly under the broiler for a golden finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for easy lunches or dinners later in the week.
Freezing
If you want to save some for an even longer time, freeze the meatballs and sauce separately or together in a freezer-safe container. They can be frozen for up to 3 months and make a fantastic ready-made meal on busy days.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking and to warm the meatballs through evenly. You can also microwave in brief bursts, stirring in between to maintain that creamy texture.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and will work similarly in this recipe, offering a slightly different flavor but the same lovely meatball texture.
Can I make these meatballs without ricotta cheese?
Ricotta adds moisture and creaminess that really make these meatballs special, but if you don’t have it on hand, you can try substituting with cottage cheese or even Greek yogurt for a similar effect.
Is there a way to make the spinach Alfredo sauce dairy-free?
Yes! Use dairy-free butter and substitute the cream and cheese with coconut cream and nutritional yeast, respectively, for a tasty, dairy-free version that still delivers rich flavor.
Can I cook the meatballs on the stovetop instead of baking?
You sure can! Brown the meatballs in a skillet over medium heat, turning carefully until cooked through. Baking is hands-off and even, but stovetop cooking gives a satisfying crust if you prefer that.
How do I know when the meatballs are perfectly cooked?
The best way is using a meat thermometer—the meatballs should reach an internal temperature of 165°F (74°C). If you don’t have one, make sure the juices run clear and the texture feels firm but tender.
Final Thoughts
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is one of those dishes that feels like a special occasion no matter when you make it. It combines comfort, elegance, and nutrition in every bite, proving that simple ingredients can come together to create something truly spectacular. Trust me, once you try this recipe, it’s going to be a treasured favorite you’ll want to make again and again.
“`
Print
Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a deliciously creamy and flavorful dish combining tender chicken meatballs blended with ricotta and Parmesan, baked to perfection and served in a rich, garlicky spinach Alfredo sauce. Perfect for a comforting dinner that’s both hearty and elegant.
Ingredients
For the Meatballs
- 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 Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
For the Spinach Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian herbs, salt, pepper, and fresh parsley if using. Mix everything thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into approximately 16 one-inch meatballs and arrange them spaced evenly on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through and they reach an internal temperature of 165°F (74°C).
- Prepare Alfredo Sauce: While meatballs bake, melt the butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the grated Parmesan cheese, allowing it to melt fully into the creamy sauce.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.
- Combine Meatballs and Sauce: Once meatballs are done, carefully transfer them into the skillet with the spinach Alfredo sauce. Toss gently to coat the meatballs evenly in the sauce.
- Serve: Serve the meatballs hot, garnished with extra Parmesan cheese and fresh parsley if desired for added flavor and presentation.
Notes
- Ensure meatballs reach an internal temperature of 165°F to guarantee they are fully cooked.
- Use fresh parsley for garnish to enhance flavor and color.
- If breadcrumbs need to be gluten-free, substitute with gluten-free breadcrumbs.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
- Spinach can be substituted with kale or Swiss chard if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and stovetop cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (about 4 meatballs with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 145 mg
Keywords: chicken meatballs, ricotta, Alfredo sauce, spinach, Italian recipe, baked meatballs, creamy sauce
