Introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo combine tender, flavorful meatballs with a rich and creamy sauce packed with fresh spinach. This comforting dish is perfect for family dinners or casual gatherings, offering a delightful twist on classic Italian flavors.

A white shallow bowl filled with about nine browned meatballs, each topped with a light creamy sauce that has a slightly glossy texture. The meatballs are mixed with fresh green spinach leaves submerged in a rich white sauce with visible black pepper specks. The meatballs have a golden-brown crust on top and a moist inside, partially covered by the smooth sauce. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground chicken
1 cup ricotta cheese (whole milk ricotta works best)
½ cup grated Parmesan
¾ cup Italian breadcrumbs
2 large eggs
3 cloves fresh garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups heavy cream
6 cups fresh baby spinach
½ cup butter (one whole stick)
4 cloves fresh garlic, minced
1 cup grated Parmesan
Salt and pepper to taste
A tiny pinch of ground nutmeg

Instructions

Step 1: Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
Step 2: In a large mixing bowl, combine the ground chicken, ricotta, ½ cup Parmesan, breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined—avoid overworking to keep meatballs tender.
Step 3: Wet your hands and roll the mixture into golf ball-sized meatballs, about 24 total. Place them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for 20 to 25 minutes until cooked through and lightly golden.
Step 5: While the meatballs bake, prepare the spinach Alfredo sauce. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Pour in the heavy cream and bring it to a gentle simmer. Avoid high heat to prevent the sauce from breaking.
Step 7: Stir in 1 cup Parmesan cheese until melted and smooth. Add a pinch of nutmeg, then gradually add the spinach by handfuls, stirring until wilted and the sauce thickens.
Step 8: Serve the hot meatballs topped with the creamy spinach Alfredo sauce. Enjoy with pasta, crusty bread, or on their own.

Tips & Variations

If you’re not a fan of spinach, you can omit it—the Alfredo sauce is delicious on its own.
For a lighter sauce, substitute heavy cream with half-and-half, though the texture will be slightly less rich.
Wet your hands before rolling meatballs to prevent sticking and create smooth, even balls.
Flip the meatballs halfway through baking for even browning.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy and avoid overcooking the meatballs.

How to Serve

The image shows a white bowl filled with about nine golden-brown meatballs in a creamy white sauce with green spinach leaves mixed in. The meatballs appear crispy on the outside with the sauce lightly coating them and pooling around the base. The spinach leaves are scattered throughout the creamy sauce, adding dark green color and texture. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them uncooked in the fridge for up to 24 hours or freeze them for longer storage. Bake directly from frozen—just add a few extra minutes to the cooking time.

What can I serve with these chicken ricotta meatballs?

They pair wonderfully with pasta, garlic bread, or a simple green salad. You can also serve them over rice or with roasted vegetables for a complete meal.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Recipe

Print Recipe

★★★★★

4.8 from 348 reviews

These Baked Chicken Ricotta Meatballs with Spinach Alfredo are a flavorful, comforting dish combining tender, moist chicken and ricotta meatballs baked to perfection, paired with a rich and creamy homemade spinach Alfredo sauce. Ideal for family dinners or potlucks, this recipe balances protein and fresh greens in a luscious, cheesy sauce.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Approximately 24 meatballs 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Salt

Ingredients

Scale

For the Meatballs:

2 pounds ground chicken
1 cup ricotta cheese (whole milk preferred)
½ cup grated Parmesan cheese
¾ cup Italian breadcrumbs
2 large eggs
3 cloves fresh garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper

For the Spinach Alfredo:

2 cups heavy cream
6 cups fresh baby spinach
½ cup butter (one whole stick)
4 cloves fresh garlic, minced
1 cup grated Parmesan cheese
Salt and pepper to taste
A tiny pinch of ground nutmeg

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, ricotta cheese, grated Parmesan, Italian breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Use your hands to gently mix until just combined, being careful not to overwork the mixture to keep meatballs tender.
Form Meatballs: Wet your hands slightly to prevent sticking and roll the mixture into golf ball-sized meatballs, about 24 in total. Arrange them spaced evenly on the prepared baking sheet.
Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes, until cooked through and lightly golden on the outside.
Start Alfredo Sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, but not browned.
Add Cream and Simmer: Pour in the heavy cream and stir occasionally. Allow it to come to a gentle simmer over moderate heat, taking care not to boil vigorously to prevent the sauce from breaking.
Incorporate Cheese and Seasoning: Add the grated Parmesan cheese to the simmering cream, stirring continuously until fully melted and incorporated. Add a small pinch of ground nutmeg, salt, and pepper to enhance the flavor.
Add Spinach: Gradually add fresh baby spinach by the handful to the sauce, stirring until all the spinach is wilted and the sauce thickens to a creamy consistency.
Serve: Plate the baked meatballs and generously spoon the creamy spinach Alfredo sauce over them. Serve immediately with pasta, bread, or enjoy on their own.

Notes

If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the sauce won’t be as rich.
For a spinach-free version, omit the spinach—the Alfredo sauce is delicious on its own.
Wet your hands before rolling meatballs to prevent sticking and achieve uniform shapes.
Do not overmix meatball ingredients to maintain tenderness.
Leftovers keep well and often taste better the next day.
For crispier meatballs, flip them halfway through baking.

Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo, baked meatballs, creamy Alfredo sauce, Italian chicken recipe, family dinner, easy chicken recipes