If you’re hunting for a comforting, creamy meal with satisfying protein and a touch of green, you must try these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. Tender, cheesy meatballs meet a luscious, spinach-flecked Alfredo that’s irresistibly rich, all mingling over your choice of pasta, rice, or even zucchini noodles. This dish offers a delightful balance of flavor, nutrition, and indulgence—a recipe that’s quickly become a favorite in my dinner rotation!
Ingredients You’ll Need
What I love about Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is how each ingredient counts—fresh, flavorful components that are easy to find but totally transformative when combined. These basics come together for a dish brimming with comfort and character.
- Ground chicken: Lean yet juicy, it provides a delicate base for the meatballs that lets the ricotta and herbs shine.
- Ricotta cheese: This creamy cheese keeps the meatballs unbelievably tender and moist—you’ll notice the difference instantly.
- Grated Parmesan cheese: For a hit of savory, nutty depth both in the meatballs and that silky Alfredo sauce.
- Egg: The key binder so your meatballs stay together perfectly while baking.
- Minced garlic: Essential for that warm, aromatic kick in both the meatballs and the sauce.
- Breadcrumbs: Adds structure and soaks up all those juicy flavors.
- Dried Italian herbs (oregano, basil, thyme): Earthy Italian notes that give the dish its signature herby flavor.
- Salt and black pepper: Season generously for balanced flavor throughout.
- Olive oil: Helps the meatballs brown beautifully and adds richness to the dish.
- Fresh spinach: Adds a lovely pop of color and nutrients, and mellows beautifully in the Alfredo sauce.
- Heavy cream: The secret to a dreamy, luscious Alfredo that coats every noodle or grain.
- Butter or extra olive oil: A little goes a long way for depth and silkiness in the sauce.
- Optional nutmeg: Just a pinch brings out the creamy flavors—highly recommended if you have it!
- Pasta, rice, or zucchini noodles: Choose your favorite base for soaking up all that savory sauce.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Preheat the Oven
Start by getting your oven ready—preheat to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. This quick step is the secret to perfectly browned, tender meatballs and sets the tone for a fuss-free dinner.
Step 2: Make the Meatballs
In a large bowl, mix together the ground chicken, ricotta, Parmesan, egg, garlic, breadcrumbs, Italian herbs, salt, and pepper. Use your hands or a sturdy spoon to combine everything until just mixed—don’t overwork it, and you’ll be rewarded with light, juicy meatballs! Form the mixture into about 16 to 18 small balls, ready for baking.
Step 3: Bake the Meatballs
Arrange your meatballs on the prepared baking sheet and drizzle them with a little olive oil to help them develop a golden, flavorful crust. Bake for 18 to 22 minutes, until they’re cooked through and golden, with an internal temperature of 165°F (74°C). Your kitchen will smell amazing as they roast!
Step 4: Prepare the Spinach Alfredo Sauce
While the meatballs bake, set a skillet over medium heat and melt your butter or olive oil. Add the garlic and sauté for about 30 seconds to release its fragrance. Pour in the heavy cream, bring to a gentle simmer, then stir in the Parmesan cheese and fresh spinach. Allow the spinach to wilt and the sauce to thicken—season with salt, pepper, and a pinch of nutmeg if you’re using it. You’ll end up with a vibrant, creamy, utterly irresistible sauce.
Step 5: Combine and Serve
Add your freshly baked meatballs to the skillet of Spinach Alfredo, gently turning them to coat in all that rich, cheesy goodness. Spoon everything over pasta, rice, or zucchini noodles for a cozy, complete meal and enjoy the ultimate Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce!
How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
I love adding fresh touches right before serving—think a shower of freshly grated Parmesan, a sprinkle of chopped parsley or basil, or a twist of black pepper. This not only adds a pop of color, but brightens the rich sauce, making your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce extra inviting.
Side Dishes
This dish is wonderfully filling, but pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. For something extra, warm crusty bread or garlic knots are perfect for swiping up every bit of sauce from your plate.
Creative Ways to Present
Planning to entertain? Try serving Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce in mini ramekins as individual portions, or pile them on a platter for a family-style feast. If you love variety, present them over colorful spiralized veggies or even as sliders in soft buns for a party appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce will keep beautifully in an airtight container in the refrigerator for up to three days. I love making extra for easy lunches or dinners—the flavors meld and deepen overnight!
Freezing
These meatballs freeze like a dream! Let the meatballs and sauce cool completely, then transfer them to freezer-safe containers or zip-top bags. They’ll keep for up to 2 months. You can freeze them together or separately, depending on your serving preference.
Reheating
For best results, reheat your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce gently on the stovetop over low heat, adding a splash of cream or milk if the sauce thickens too much. You can also microwave individual portions, stirring halfway through to ensure even warming.
FAQs
Can I substitute turkey for the ground chicken?
Absolutely! Ground turkey works just as well in this recipe. It will provide a slightly different flavor, but remain every bit as moist and flavorful thanks to the ricotta and Parmesan.
Is there a gluten-free option for the breadcrumbs?
Yes! You can use gluten-free breadcrumbs or even almond meal as a substitute. The texture remains lovely, and everyone at the table can enjoy it without worry.
Can I use frozen spinach instead of fresh?
Frozen chopped spinach is a great alternative. Be sure to thaw it completely and squeeze out any excess liquid before adding it to your Alfredo sauce, so it stays thick and creamy.
What pasta is best to serve with this dish?
Classic fettuccine or linguine is wonderful, but penne, rice, or even spiralized zucchini are also delicious and soak up the sauce beautifully. Choose what you love or have on hand!
Can I make the meatballs ahead of time?
Definitely! You can shape and refrigerate the raw meatballs up to a day ahead, or freeze them raw (or baked!). Just add a few extra minutes to the baking time if cooking from frozen.
Final Thoughts
I truly hope you’ll give Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce a place at your table. It’s the kind of cozy, satisfying dish that brings family and friends together, and trust me—those creamy, cheesy flavors are unforgettable. Happy cooking!
Print
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce, a flavorful twist on a classic dish. Perfect for a cozy family dinner or entertaining guests.
Ingredients
For the Chicken Ricotta Meatballs
- 1 lb (450 g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Spinach Alfredo Sauce
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp butter or olive oil
- Salt and black pepper to taste
- Optional: pinch of nutmeg
For Serving
- Cooked pasta, rice, or zucchini noodles
Instructions
- Preheat the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Meatballs
In a large bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, breadcrumbs, Italian herbs, salt, and pepper. Mix until well combined. Form into 16–18 small meatballs.
- Bake the Meatballs
Place meatballs on the prepared baking sheet and drizzle lightly with olive oil. Bake for 18–22 minutes, or until golden and cooked through (internal temperature 165°F / 74°C).
- Prepare the Spinach Alfredo Sauce
In a skillet, heat butter or olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and chopped spinach, stirring until creamy and smooth. Season with salt, pepper, and optional nutmeg.
- Combine and Serve
Add baked meatballs to the skillet with spinach Alfredo sauce, gently coating them. Serve over pasta, rice, or zucchini noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 170 mg
