Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting, creamy dish that brings together tender, melt-in-your-mouth chicken meatballs and a luxurious spinach Alfredo sauce. The ricotta adds softness and richness to the meatballs, while the garlic-infused Alfredo blankets everything in cheesy, velvety goodness. It's a perfect weeknight dinner or dinner-party favorite—elegant, hearty, and ready to impress without being complicated.
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.