Craving a comforting Italian-inspired dinner that’s both light and indulgent? These Chicken Ricotta Meatballs with Spinach Alfredo Sauce deliver tender, juicy meatballs made with creamy ricotta, nestled in a garlicky spinach Alfredo that’s rich yet fresh. Perfect for weeknight meals or family gatherings, this recipe combines ground chicken’s lean protein with the sauce’s velvety texture for an unforgettable dish.
Table of Contents
Why You’ll Love Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Tender chicken ricotta meatballs swim in a creamy spinach Alfredo sauce that balances richness with bright flavors. You’ll adore how the ricotta keeps the meatballs moist and airy without heaviness. This dish outshines traditional beef versions for its lighter profile while packing bold Italian herbs and Parmesan punch.
- Quick prep and bake time fits busy schedules—ready in under 45 minutes.
- Family-friendly appeal: Kids love the meatballs, adults savor the sauce.
- Healthier twist on classics using ground chicken and nutrient-packed spinach.
- Freezer-friendly meatballs make meal prep a breeze.
- Versatile for pasta, zucchini noodles, or rice.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 2/3 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp fresh basil or parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 5 oz fresh baby spinach
- Salt and pepper to taste
- Optional: 4 strips bacon, cooked and crumbled for topping
Step-by-Step Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, gently mix ground chicken, ricotta, egg, panko, Parmesan, garlic, basil, Italian seasoning, salt, and pepper until just combined—avoid overmixing for tender results. Form into 1.5-inch meatballs (about 18-20) and place on the sheet; lightly spray with olive oil.
Bake meatballs for 20-25 minutes until internal temperature reaches 165°F and exteriors are golden. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté 1 minute until fragrant.
Stir in heavy cream and simmer 2-3 minutes. Whisk in Parmesan until melted and sauce thickens. Add spinach, stirring until wilted (1-2 minutes). Season with salt and pepper. Gently add baked meatballs to sauce, coating them evenly. Simmer 2 minutes to meld flavors. Top with bacon if using. Serve hot over pasta or veggies.
How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Over pasta: Toss with fettuccine, linguine, or rigatoni for sauce absorption; al dente works best.
- Low-carb bases: Spoon over zucchini noodles, cauliflower rice, or spaghetti squash to keep it light.
- Rice or grains: Pair with jasmine rice or lemony orzo that soaks up the creamy sauce perfectly.
- Garnishes: Sprinkle extra Parmesan, chopped parsley, red pepper flakes, or lemon zest for brightness and heat.
- Breads and sides: Serve with crusty garlic bread, roasted broccoli, asparagus, or a simple green salad with balsamic.
- Family-style: Arrange in a shallow platter for sharing, or use toothpicks as appetizers with sauce for dipping.
- Portions and tweaks: Aim for 4-5 meatballs per adult; add bacon crumbles for crunch or keep plain for kids.
These pairings elevate the dish for dinners, parties, or lunches—always serve warm for peak silkiness.
How to Store Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Refrigeration: Cool completely, then store in airtight containers up to 4 days; keep meatballs separate from sauce if possible.
- Freezing meatballs: Freeze baked meatballs individually on a tray first (2 hours), then bag for up to 3 months; thaw overnight.
- Freezing sauce: Portion sauce separately in freezer bags; freezes well up to 3 months without separating much.
- Reheating fridge leftovers: Warm in skillet over low heat with a splash of cream or broth; avoid microwave for best texture.
- Reheating frozen: Thaw in fridge, then stovetop simmer; add milk to loosen sauce if thickened.
- Meal prep tips: Divide into mason jars with pasta base; label with dates for easy grabs.
- Uncooked freeze: Form raw meatballs, freeze on tray, then bag—bake from frozen adding 5 minutes.
- Safety notes: Discard if off smells; stir sauce well if separated post-thaw.
Proper methods preserve juiciness and flavor for weeks.
Tips to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Ricotta prep: Use room-temperature full-fat ricotta for smooth mixing; drain excess liquid if watery.
- Mixing: Combine gently by hand—overmixing toughens chicken; test seasoning with a small fried patty.
- Forming: Dampen hands or use a scoop for uniform 1.5-inch balls; chill 15 minutes pre-bake for shape.
- Baking: Spray with oil for crisp; broil last 2-3 minutes at 400°F; check 165°F internal temp.
- Sauce secrets: Sauté garlic low to avoid bitterness; whisk Parmesan off-heat to prevent clumping.
- Spinach: Fresh baby spinach wilts best—frozen adds water; stir until just wilted.
- Troubleshooting: Thin thick sauce with pasta water; use dark meat chicken for extra juiciness.
- Upgrades: Add nutmeg or onion to meatballs; taste sauce pre-meatballs for balance.
- Equipment: Parchment-lined sheet prevents sticking; wide skillet for sauce tossing.
Follow these for restaurant-quality results every time.
Variations of Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Protein swaps: Use ground turkey, pork, or Italian sausage for different flavors.
- Gluten-free: Swap panko for almond flour or GF crumbs; serve over zoodles.
- Spicy kick: Add red pepper flakes or jalapeños to meat and sauce.
- Veggie boosts: Mix in chopped spinach, sun-dried tomatoes, or artichokes into meatballs.
- Keto/low-carb: Skip breadcrumbs, use pork rinds; pair with cauliflower mash.
- Soup style: Simmer in broth with extra cream and veggies for a hearty bowl.
- Fusion twists: Ginger-soy Alfredo for Asian; buffalo sauce with blue cheese dip.
- Slow cooker: Bake meatballs first, then crockpot-simmer sauce 2-4 hours on low.
- Holiday inspo: Try cranberry glaze like our best Christmas cranberry meatballs or pineapple teriyaki from crockpot pineapple teriyaki meatballs.
These keep the core dish exciting and adaptable.
FAQs
Can I make Chicken Ricotta Meatballs ahead?
Yes, form and bake meatballs up to 2 days ahead or freeze uncooked. Reheat in sauce for best moisture.
Is the sauce dairy-free adaptable?
Substitute coconut cream and vegan Parmesan; use spinach for creaminess without dairy.
Why are my meatballs tough?
Overmixing or low-fat ricotta—mix lightly and opt for full-fat.
What pasta pairs best?
Fettuccine or linguine holds thick sauce; short shapes like rigatoni work too.
Can I air fry the meatballs?
Yes, 375°F for 12-15 minutes, shaking halfway for even crisp.
Final Thoughts
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce redefine easy comfort food, blending ricotta’s tenderness with spinach-flecked Alfredo luxury for a lighter Italian staple. Perfect for weeknights or impressing guests, they freeze beautifully and adapt endlessly—your new go-to for cozy meals. Whip them up soon and enjoy the rave reviews; pair with favorites like crockpot French onion meatballs for variety.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Tender chicken ricotta meatballs baked to perfection and smothered in creamy spinach Alfredo sauce. A lighter take on Italian classics with juicy protein and garlicky greens.
Ingredients
- 1 lb ground chicken
- 2/3 cup whole milk ricotta cheese
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp fresh basil or parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 5 oz fresh baby spinach
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Mix meatball ingredients gently; form 1.5-inch balls and bake 20-25 min to 165°F.
3. Melt butter in skillet, sauté garlic 1 min. Simmer cream 2-3 min, whisk in Parmesan.
4. Wilt spinach in sauce. Add meatballs, coat, and simmer 2 min.
5. Serve over pasta with garnishes.
Notes
Use full-fat ricotta for moist meatballs. Chill pre-bake for shape.
Thin sauce with pasta water if needed. Freeze meatballs up to 3 months.
GF: Use GF panko. Air fry at 375°F 12-15 min.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg