These Baked Chicken Ricotta Meatballs are tender, juicy, and packed with flavor, thanks to the creamy ricotta cheese. Paired with a rich and velvety Spinach Alfredo Sauce, this dish is a comforting and elegant twist on classic meatballs. Serve it over pasta, zucchini noodles, or with crusty bread for a satisfying meal!
Why You’ll Love This Recipe
- Ultra Tender Meatballs – Ricotta cheese keeps them soft and moist.
- Oven-Baked for Ease – No frying needed, making them healthier and hassle-free.
- Rich & Creamy Sauce – Spinach Alfredo sauce adds a decadent finish.
- Perfect for Meal Prep – Make ahead and reheat beautifully.
- Versatile Serving Options – Great with pasta, rice, or low-carb alternatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Ricotta Meatballs:
- Ground chicken
- Ricotta cheese (whole milk for best texture)
- Breadcrumbs (panko or regular)
- Egg
- Parmesan cheese (grated)
- Garlic (minced)
- Italian seasoning
- Salt and pepper
- Olive oil (for baking)
For the Spinach Alfredo Sauce:
- Butter
- Garlic (minced)
- Heavy cream
- Parmesan cheese (grated)
- Fresh spinach (chopped)
- Nutmeg (optional, for depth of flavor)
- Salt and pepper
Directions
Making the Meatballs:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
- Mix the ingredients – In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix until just combined (don’t overmix).
- Form meatballs – Using a spoon or your hands, roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-22 minutes or until golden brown and cooked through (internal temperature of 165°F/75°C).
Making the Spinach Alfredo Sauce:
- Sauté the garlic – In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add the cream – Pour in heavy cream and let it simmer for 2-3 minutes.
- Melt the Parmesan – Stir in grated Parmesan, whisking continuously until smooth.
- Add spinach – Stir in chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg (if using).
- Combine – Gently toss the baked meatballs into the sauce and simmer for 2-3 minutes to absorb the flavors.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick – Add red pepper flakes to the meatball mixture or Alfredo sauce.
- Gluten-Free Option – Use almond flour or gluten-free breadcrumbs.
- Lighter Version – Swap heavy cream for half-and-half or Greek yogurt.
- Extra Veggies – Add mushrooms, sun-dried tomatoes, or roasted red peppers to the sauce.
- Herby Twist – Stir in fresh basil or parsley for extra freshness.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze meatballs separately for up to 2 months. Thaw before reheating.
- Reheat: Warm in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
FAQs
Can I use ground turkey instead of chicken?
Yes! Ground turkey works well as a substitute.
How do I prevent the meatballs from drying out?
Ricotta cheese helps keep them moist, but avoid overbaking.
Can I use store-bought Alfredo sauce?
Yes, but homemade tastes fresher and richer.
What pasta pairs well with this dish?
Fettuccine, penne, or spaghetti work great, but zucchini noodles are a good low-carb option.
Can I make the meatballs ahead of time?
Yes! Bake them ahead and refrigerate or freeze until ready to serve.
How do I make the sauce thicker?
Let it simmer longer, or add a bit of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Can I make this dish dairy-free?
Use dairy-free ricotta and Parmesan, and swap heavy cream for coconut milk.
Is this recipe keto-friendly?
Yes! Just replace the breadcrumbs with almond flour and serve with zucchini noodles.
Can I add lemon to the sauce?
Yes! A squeeze of lemon brightens the flavors beautifully.
How do I make the meatballs crispier?
Broil them for 2-3 minutes at the end of baking for a golden crust.
Conclusion
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are creamy, flavorful, and easy to make. Whether served over pasta, with a side of veggies, or on their own, they’re guaranteed to be a hit. Perfect for a cozy dinner or meal prep, this dish is a must-try for any comfort food lover!
PrintBaked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce
Juicy chicken meatballs blended with creamy ricotta cheese and aromatic herbs, baked to perfection, and served over a luscious spinach-infused Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- ¼ teaspoon freshly grated nutmeg (optional)
- Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Meatballs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Using your hands or a small scoop, form the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly golden.
-
Prepare the Spinach Alfredo Sauce:
- While the meatballs are baking, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream, stirring well, and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly reduce.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Season the sauce with freshly grated nutmeg (if using), salt, and black pepper to taste.
-
Combine and Serve:
- Once the meatballs are done, transfer them into the skillet with the Alfredo sauce, gently tossing to coat them evenly.
- Let the meatballs simmer in the sauce for an additional 2 minutes to absorb the flavors.
- Serve the meatballs and sauce over cooked pasta, rice, or alongside crusty bread. Garnish with extra Parmesan cheese or fresh parsley if desired.
Notes
- Make-Ahead: The meatballs can be prepared and baked ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat them in the prepared Alfredo sauce until warmed through.
- Variations: For added flavor, consider incorporating finely chopped sun-dried tomatoes or fresh herbs like basil into the meatball mixture.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to maintain the sauce’s consistency.