Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

If you’re craving something that feels totally comforting yet just a little bit special, you absolutely have to try these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This dish brings together juicy, tender chicken meatballs enriched with creamy ricotta and Parmesan, baked to golden perfection, then smothered in a luxuriously smooth spinach Alfredo sauce that’s both indulgent and vibrant. Every bite bursts with flavor and satisfying textures, making it a fantastic meal for weeknights when you want something quick yet impressive, or for sharing with family and friends who love a fresh twist on classic Italian-inspired comfort food.

Ingredients You’ll Need

These ingredients are straightforward but essential to creating the delicious layers of flavor and texture in this recipe. Each component contributes something unique — from the creaminess of ricotta to the fresh brightness of spinach — resulting in a beautifully balanced dish.

• 1 lb ground chicken: The lean protein base that keeps meatballs light and tender.
• 1/2 cup ricotta cheese: Adds moisture and creamy richness to the meatballs.
• 1/4 cup grated Parmesan cheese: Boosts savory flavor and melts beautifully into the mixture.
• 1/4 cup breadcrumbs: Helps bind the meatballs while giving them structure; gluten-free options work great, too.
• 1 clove garlic, minced: Infuses a subtle aromatic punch throughout the meatballs.
• 1 tsp Italian seasoning: A perfect blend of herbs for classic Italian flavor notes.
• 1/4 cup fresh parsley, chopped: Adds a fresh, herbal brightness to the meatballs.
• 1 egg: The natural binder that keeps everything together while baking.
• Salt and black pepper: Essential seasonings that enhance every ingredient’s taste.
• 2 cups fresh spinach: The star leafy green in the Alfredo sauce, delivering color and nutrients.
• 1 tbsp butter: Creates the silky base for sautéing the spinach and garlic.
• 2 cloves garlic, minced: Lifts the Alfredo sauce with deep, fragrant flavor.
• 1 cup heavy cream: The creamy canvas for the sauce’s luscious texture.
• 1/2 cup freshly grated Parmesan cheese: Makes the sauce irresistibly cheesy and thick.
• Pinch of nutmeg: A subtle warming spice that elevates the Alfredo flavor.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prepare the Meatballs

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the ground chicken with ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, chopped parsley, egg, and a pinch each of salt and black pepper. Mix gently just until everything comes together — overmixing can make the meatballs tough. Then shape the mixture into 12 to 16 evenly sized meatballs and arrange them neatly on the baking sheet. Slide them into the oven and let them bake for 20 to 25 minutes, or until they’re golden brown and cooked through with an internal temperature of 165°F (74°C). The result is moist, flavorful meatballs with a beautiful crust.

Step 2: Make the Spinach Alfredo Sauce

While the meatballs are baking, melt the butter in a skillet over medium heat. Add the fresh spinach and sauté until just wilted — this not only softens the greens but concentrates their flavor. Remove the spinach and set it aside to keep the sauce silky. In the same skillet, melt an extra tablespoon of butter and gently cook the minced garlic for about a minute until fragrant, careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan cheese, a pinch of nutmeg, and salt and pepper to taste. Keep stirring until the sauce thickens slightly, which usually takes between 3 and 5 minutes. Finally, fold in the wilted spinach so it blends beautifully into the creamy sauce.

Step 3: Combine Meatballs with Sauce

Once your meatballs are baked to perfection, gently transfer them into the skillet with the spinach Alfredo sauce. Let them simmer together for a couple of minutes to soak up those rich, creamy flavors and ensure every inch of each meatball is coated with velvety sauce. This step is where the magic happens, fusing the tender baked meatballs and luscious sauce into one irresistible dish.

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

To make your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce pop visually and flavor-wise, sprinkle some freshly chopped parsley or basil on top for a burst of fresh green color. A little extra grated Parmesan never hurts either, adding an inviting finish that melts slightly over the warm sauce.

Side Dishes

This dish pairs wonderfully with simple sides like al dente pasta or spiralized zucchini noodles to soak up the sauce. For added texture, serve it alongside crusty garlic bread or a crisp green salad with a tangy vinaigrette, balancing the creamy richness of the meatballs and sauce.

Creative Ways to Present

Want to impress at your next dinner party? Serve these meatballs over a bed of creamy polenta or cauliflower mash for an elegant touch. You can also skewer smaller meatballs as appetizers with a drizzle of the spinach Alfredo, making for a perfect party bite that’s both comforting and sophisticated.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the meatballs and spinach Alfredo sauce separately in airtight containers in the refrigerator. This will keep the textures intact and prevent the sauce from thickening too much overnight. They will stay fresh for up to 3 days.

Freezing

If you want to prep in advance or save some for later, you can freeze both the baked meatballs and the sauce separately. Wrap the meatballs tightly and store in a freezer-safe container or bag. Freeze the sauce in a separate airtight container, leaving a little room for expansion. Both will keep well for up to 2 months.

Reheating

Reheat meatballs gently in the spinach Alfredo sauce over low-medium heat on the stove, stirring occasionally to prevent sticking and ensure even warming. If the sauce thickens too much, add a splash of cream or milk to loosen it back up. Microwave works too, but be sure to cover and stir halfway through for best results.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great lean alternative and will work just as well with ricotta and Parmesan to keep the meatballs moist and flavorful.

Is there a dairy-free version of the spinach Alfredo sauce?

Yes! You can substitute dairy-free cream alternatives and use nutritional yeast instead of Parmesan to create a creamy, cheesy flavor without dairy.

Can I bake the meatballs ahead and freeze them before adding the sauce?

Definitely. Bake the meatballs as directed, cool them completely, then freeze in a single layer. When ready, thaw and warm them in the sauce for the best flavor and texture.

What if I don’t have fresh spinach? Can I use frozen?

Frozen spinach can be used, but be sure to thaw and thoroughly drain it so excess water doesn’t thin out the Alfredo sauce.

Can these meatballs be made gluten-free?

Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the recipe safe for gluten sensitivities.

Final Thoughts

Once you try these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, they just may become one of your favorite go-to meals. They bring together comfort, freshness, and a bit of elegance all on one plate while still being surprisingly easy to make. Whether it’s a cozy weeknight dinner or a special gathering, this dish is sure to impress and satisfy everyone around the table. Go ahead and give it a whirl — your taste buds will thank you!

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