A Gourmet Twist on Classic Meatballs for Your Next Family Dinner
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are juicy, tender, and melt-in-your-mouth delicious. Made with lean ground chicken and creamy ricotta cheese, the meatballs stay moist and flavorful. Paired with a rich homemade Alfredo sauce loaded with fresh spinach, this dish is perfect over pasta, zucchini noodles, or served as a low-carb main course.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for baking or pan-searing
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- 2 cups fresh baby spinach
How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Prepare the Meatballs
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined. Don’t overwork the mixture.
Roll into 1 1/2-inch meatballs and place on a parchment-lined baking sheet.
Step 2: Cook the Meatballs
Option 1: Bake at 400°F (200°C) for 18–20 minutes, until golden and cooked through.
Option 2: Pan-sear in olive oil until browned, then finish in the oven for 10 minutes.
Set cooked meatballs aside and keep warm.
Step 3: Make the Spinach Alfredo Sauce
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and nutmeg, then season with salt and pepper.
Once the sauce thickens slightly (about 3–5 minutes), add the spinach. Cook until wilted.
Step 4: Combine and Serve
Add the warm chicken ricotta meatballs to the sauce. Toss gently to coat them well. Simmer for another 2–3 minutes to heat everything through.
Serve over your favorite pasta, mashed potatoes, rice, or zucchini noodles. Garnish with extra Parmesan and fresh parsley.
Why You’ll Love This Recipe
- Incredibly tender and flavorful meatballs
- Creamy, garlicky Alfredo sauce with added greens
- Comfort food with a gourmet twist
- Kid-friendly and perfect for family dinners
- Elegant enough to serve guests
Tips & Variations
- Make it gluten-free by using GF breadcrumbs
- Add mushrooms or sun-dried tomatoes for extra depth
- Swap spinach with kale or arugula if preferred
- Use turkey instead of chicken for a variation
- Add a splash of white wine to the sauce for a grown-up touch
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove or in the microwave
- Sauce may thicken when stored—add a splash of cream or broth to loosen
Final Thoughts
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is the kind of recipe that feels like comfort food but tastes restaurant-worthy. Creamy, hearty, and packed with protein and greens, it’s a balanced meal that’ll become a staple in your home.
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce: Creamy, Comforting, and Packed with Flavor
- Total Time: 45 mins
Ingredients
For the Meatballs:
– 1 lb ground chicken 
– 1/2 cup ricotta cheese 
– 1/4 cup grated Parmesan cheese
– 1 egg 
– 1/2 cup breadcrumbs 
– 2 cloves garlic, minced 
– Salt and pepper to taste 
– 1 tablespoon Italian seasoning 
For the Spinach Alfredo Sauce:
– 2 tablespoons butter 
– 1 clove garlic, minced
– 1 cup heavy cream 
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach, chopped 
– Salt and pepper to taste
Additional:
– Cooked pasta, for serving 
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix thoroughly.
3. Shape the mixture into 1-inch meatballs and arrange them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes until they are cooked through and lightly golden.
5. While the meatballs are baking, prepare the sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant.
6. Pour in the heavy cream and Parmesan, bring to a simmer, and cook until the sauce thickens slightly, about 5 minutes.
7. Stir in the chopped spinach, season with salt and pepper, and cook until the spinach wilts.
8. Serve the meatballs over the cooked pasta, drizzled with the spinach Alfredo sauce.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal