Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These tender chicken ricotta meatballs are baked to golden perfection and served over a creamy spinach Alfredo sauce—rich, comforting, and full of flavor.
- 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.
