I love this recipe because it combines the best of two comfort food favorites — meatballs and creamy Alfredo sauce. The chicken meatballs are soft and flavorful thanks to the ricotta, and the spinach Alfredo is rich without being heavy. It’s an easy dish that feels special, whether I’m serving it over pasta, rice, or just as it is with a crusty piece of bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 1/4 cup breadcrumbs 1 egg 2 cloves garlic, minced 2 cups fresh spinach 1 cup heavy cream 1/2 cup grated Parmesan cheese (for sauce) Salt and pepper, to taste 1 tablespoon olive oil
Directions
I preheat the oven to 400°F (200°C).
In a large bowl, I mix together the ground chicken, ricotta cheese, 1/4 cup Parmesan, breadcrumbs, egg, and minced garlic until well blended.
I roll the mixture into meatballs and arrange them on a baking sheet lined with parchment paper or lightly greased.
I bake the meatballs for 20–25 minutes, until they’re fully cooked and lightly golden on top.
While the meatballs are baking, I heat the olive oil in a pan over medium heat and add the fresh spinach. I sauté until wilted.
I stir in the heavy cream and the remaining 1/2 cup Parmesan cheese.
I season the sauce with salt and pepper, then simmer it for a few minutes until it thickens slightly.
I serve the baked meatballs warm over the creamy spinach Alfredo sauce.
Servings and timing
This recipe serves about 4 people. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
Herby flavor: I sometimes add a bit of chopped basil or parsley to the meatball mix for a fresh, herbal touch.
Zesty twist: A pinch of red pepper flakes in the Alfredo sauce gives the dish a gentle kick.
Low-carb option: I serve the meatballs and sauce over zucchini noodles or cauliflower mash for a lighter meal.
Extra cheesy: A handful of shredded mozzarella on top of the meatballs right before serving melts beautifully into the sauce.
Pasta pairing: I toss everything with fettuccine or penne pasta for a heartier dish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the meatballs and sauce gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. This dish also freezes well — I freeze the meatballs and sauce separately, then combine them when ready to serve.
FAQs
Can I use ground turkey instead of chicken?
Yes, I can substitute ground turkey — it works just as well and keeps the meatballs tender with the ricotta added.
How do I know when the meatballs are fully cooked?
I check that they reach an internal temperature of 165°F and are no longer pink inside.
Can I use frozen spinach in the sauce?
Yes, I can use frozen spinach — I just thaw it completely and squeeze out the excess moisture before adding it to the pan.
Is there a substitute for ricotta in the meatballs?
If I don’t have ricotta, I use cottage cheese (blended for a smoother texture) or even Greek yogurt in a pinch.
What can I serve with this dish?
I love serving it with pasta, garlic bread, or mashed potatoes — anything that can soak up that rich Alfredo sauce.
Conclusion
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting, flavorful meal that’s as satisfying as it is easy to make. I love the way the creamy sauce pairs with the tender, cheesy meatballs — it’s the kind of dish that always feels like a treat. Whether I’m cooking for a cozy family dinner or meal prepping for the week, this recipe always hits the spot.
These tender chicken ricotta meatballs are baked to golden perfection and served over a creamy spinach Alfredo sauce—rich, comforting, and full of flavor.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Dinner, Main Course, Comfort Food
Method:Baked, Stovetop
Cuisine:Italian-American
Ingredients
For the Meatballs:
1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
Salt and pepper, to taste
For the Spinach Alfredo Sauce:
1 tablespoon olive oil
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Make Meatball Mixture:
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, and garlic. Season with salt and pepper. Mix gently until just combined.
Shape Meatballs:
Roll the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet.
Bake:
Bake for 20–25 minutes, or until cooked through and lightly golden brown.
Prepare Sauce:
While the meatballs bake, heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted.
Make Alfredo Base:
Stir in heavy cream and Parmesan cheese. Simmer gently for 3–5 minutes, stirring until the sauce thickens slightly. Season with salt and pepper to taste.
Assemble & Serve:
Spoon the creamy spinach Alfredo sauce onto plates and top with warm baked meatballs. Garnish with extra Parmesan and cracked black pepper, if desired.
Notes
Substitute ground turkey for chicken if preferred.
For extra richness, add a small pinch of nutmeg to the Alfredo sauce.
Serve with pasta, zucchini noodles, or garlic bread for a complete meal.
Leftovers can be stored in the fridge for up to 3 days and reheated gently over low heat.
