Laura Mariano
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Tender, flavorful, and ultra-comforting, Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a lighter, fresher take on traditional meatballs. Blending lean ground chicken with creamy ricotta creates a soft, juicy texture, while the rich spinach Alfredo sauce brings a luxurious, cheesy finish. Whether served over pasta, zoodles, or rice—or simply enjoyed on their own—this dish is a restaurant-worthy meal that’s easy to make at home.
Why You’ll Love This Recipe:
-
Incredibly moist: Ricotta keeps the chicken meatballs tender and juicy.
-
Packed with flavor: Garlic, herbs, and Parmesan elevate the entire dish.
-
Comforting yet light: Creamy sauce without the heaviness.
-
Customizable: Great with pasta, cauliflower rice, or roasted veggies.
-
Make-ahead friendly: Meatballs and sauce can be prepped in advance.
What Are Chicken Ricotta Meatballs with Spinach Alfredo Sauce?
This dish features ground chicken meatballs enriched with ricotta cheese, baked or pan-seared until golden, then simmered in a creamy Alfredo sauce that’s loaded with spinach and Parmesan. It’s a comforting, protein-rich dish with a velvety texture and herbaceous aroma.
Ingredients That Make These Meatballs Special:
-
Ground Chicken: Lean but flavorful.
-
Ricotta Cheese: Adds creaminess and moisture.
-
Spinach: Fresh or frozen for a burst of green and added nutrients.
-
Parmesan Cheese: For umami depth in both meatballs and sauce.
-
Cream & Butter: Core of a classic Alfredo.
-
Garlic & Herbs: Italian seasoning, parsley, or basil for flavor.
Chicken Choices: Which Chicken Works Best?
| Chicken Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Ground Chicken | Mild, adaptable | Soft, tender | Juicy, delicate meatballs |
| Chicken Thighs (ground) | Richer, fattier | More flavorful | More indulgent meatballs |
| Chicken Breast (ground) | Lean, neutral | Drier | Needs extra ricotta or moisture |
Alfredo Sauce Types:
| Sauce Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Classic Alfredo | Rich, buttery, cheesy | Thick & creamy | Traditional, pasta-based meals |
| Light Alfredo | Milder, less fatty | Smooth | Low-calorie versions |
| Spinach Alfredo | Earthy, garlicky, cheesy | Creamy & hearty | Pairing with chicken & veggies |
Alfredo Sauce Forms – What’s Right?
-
Homemade Alfredo: Rich and fresh; best when made with real butter, cream, and cheese.
-
Jarred Alfredo: Convenient, but choose high-quality brands for best flavor.
-
Lightened Alfredo: Use half-and-half or milk instead of heavy cream for a lighter dish.
Detailed Instructions (Step-by-Step Method):
1. Make the Meatballs:
-
Combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, herbs, salt, and pepper.
-
Roll into meatballs and place on a lined baking sheet.
-
Bake at 400°F (200°C) for 18–20 minutes or pan-sear until browned and cooked through.
2. Make the Spinach Alfredo Sauce:
-
Sauté garlic in butter until fragrant.
-
Add cream and bring to a gentle simmer.
-
Stir in Parmesan until melted, then fold in chopped spinach until wilted.
-
Season with salt, pepper, and a pinch of nutmeg (optional).
3. Combine & Serve:
-
Add cooked meatballs to the sauce and simmer for 5 minutes.
-
Serve over pasta, zucchini noodles, rice, or with crusty bread.
Cooking Techniques:
-
Baking vs Pan-Searing: Baking is easier and leaner; pan-searing gives more flavor.
-
Simmer Gently: Don’t overboil Alfredo sauce to avoid splitting.
-
Squeeze Spinach Dry: If using frozen spinach, remove excess water to prevent a watery sauce.
Variations to Try:
-
Add red pepper flakes for heat.
-
Use turkey instead of chicken for variety.
-
Add lemon zest to the sauce for a fresh twist.
-
Make it keto by skipping breadcrumbs and serving with cauliflower mash.
Make-Ahead & Storage Tips:
-
Meatballs: Can be formed and chilled up to 1 day ahead or frozen raw.
-
Sauce: Store separately and reheat gently before serving.
-
Leftovers: Keep in an airtight container in the fridge for up to 3 days.
What to Serve with This Dish:
-
Garlic bread
-
Steamed broccoli or green beans
-
Mashed potatoes or cauliflower
-
Side salad with vinaigrette
-
Pappardelle, fettuccine, or spaghetti
Chicken Ricotta Meatballs with Spinach Alfredo Sauce for Holidays & Celebrations
Perfect for cozy gatherings, family dinners, or even date nights. Dress it up with fresh parsley, shaved Parmesan, or a drizzle of truffle oil for extra elegance.
Troubleshooting Common Issues:
| Problem | Fix |
|---|---|
| Meatballs falling apart | Add more breadcrumbs or chill mixture |
| Sauce too thick | Add a splash of milk or reserved pasta water |
| Sauce curdling | Keep heat low and stir constantly |
| Bland flavor | Use more Parmesan, garlic, or seasoning |
FAQs:
Can I freeze the meatballs?
Yes! Freeze cooked or uncooked meatballs in a single layer, then transfer to a bag.
Can I make this dish gluten-free?
Yes—use GF breadcrumbs and serve with gluten-free pasta or rice.
Is this recipe kid-friendly?
Very! It’s creamy, cheesy, and mild in spice—perfect for little ones.
Can I add mushrooms or sun-dried tomatoes?
Absolutely. Sauté and add them into the Alfredo for extra flavor.
Final Thoughts & Cooking Encouragement
This dish is the perfect balance of comfort and elegance, delivering juicy chicken meatballs wrapped in a velvety spinach Alfredo sauce. Whether you’re making dinner for your family or impressing guests, this recipe gives you all the flavor with none of the fuss. Don’t be afraid to experiment—trust your palate and enjoy the process.
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Equipment
- Large mixing bowl
- Baking sheet (or skillet)
- Parchment paper
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Wooden spoon or spatula
Ingredients
For the Chicken Ricotta Meatballs:
- 500g (1 lb) ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan
- 1 large egg
- ⅓ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp chopped parsley (or basil)
- ½ tsp salt
- ¼ tsp black pepper
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1½ cups heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 1½ cups fresh spinach, chopped (or ¾ cup thawed frozen spinach, squeezed dry)
- Salt and pepper, to taste
- Optional: Pinch of nutmeg or crushed red pepper flakes
Instructions
1. Prepare the Meatballs:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, parsley, salt, and pepper until just combined.Form into 1½-inch balls and place on the baking sheet.Bake for 18–20 minutes, or until cooked through and lightly golden.(Alternative: Pan-sear in a skillet with olive oil until browned and fully cooked.)
2. Make the Spinach Alfredo Sauce:
- In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).Pour in cream and bring to a gentle simmer.Stir in Parmesan and whisk until melted and smooth.Add chopped spinach and cook until wilted.Season with salt, pepper, and optional nutmeg.
Combine & Serve:
- Add cooked meatballs to the sauce and gently simmer for 3–5 minutes.Serve over pasta, rice, zoodles, or with roasted vegetables.Garnish with extra Parmesan and herbs if desired.
Notes
- Use full-fat ricotta for the juiciest, most tender meatballs.
- Don’t overmix the meatball mixture—this can make them tough. Mix just until combined.
- Chill the meatballs for 10–15 minutes before cooking if the mixture feels too soft to handle.
- Frozen spinach? Thaw and squeeze out all moisture to avoid watering down the sauce.
- Make it low-carb by skipping breadcrumbs and serving over zucchini noodles or cauliflower mash.
- Sauce too thick? Add a splash of milk or reserved pasta water to loosen it up.
- Make ahead: You can prep the meatballs and sauce a day in advance. Store separately and combine before serving.
- Freezer-friendly: Freeze baked meatballs for up to 2 months. Reheat gently in sauce.
- Want extra flavor? Add a pinch of red pepper flakes or a squeeze of lemon juice to the sauce.
