Name: Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 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; Cooked pasta, for serving

Why You’ll Love Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Juicy and tender meatballs thanks to the ricotta and Parmesan
A creamy, flavorful Alfredo sauce with a healthy addition of spinach
Bakes in the oven for easy cleanup and hands-off cooking
Perfect for weeknight dinners or entertaining guests
Pairs well with any type of pasta or even zucchini noodles
Balanced combination of protein, dairy, and greens
Customizable with your favorite herbs and cheese
A crowd-pleaser that both kids and adults will love
Reheats well for delicious leftovers
Elegant yet easy enough for beginner cooks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat Oven: Set your oven to 400°F (200°C).
Make Meatballs: In a large mixing bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix until well combined.
Shape Meatballs: Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Bake Meatballs: Bake in the preheated oven for 20-25 minutes, until they are fully cooked and lightly golden on the outside.
Make the Sauce: In a medium saucepan over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute).
Add Cream and Cheese: Pour in the heavy cream and stir in the Parmesan. Bring to a gentle simmer and cook for about 5 minutes, stirring often, until the sauce thickens slightly.
Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper to taste.
Serve: Plate the cooked pasta, top with meatballs, and spoon over the spinach Alfredo sauce.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories per Serving: Approximately 650 kcal

Variations

Swap the Meat: Use ground turkey or ground beef for a different flavor.
Low-Carb Option: Serve with zucchini noodles or cauliflower rice instead of pasta.
Add Spice: Add red pepper flakes to the sauce for a little heat.
Cheesy Upgrade: Mix shredded mozzarella into the meatball mixture for even more melty goodness.
Extra Veggies: Add sautéed mushrooms or roasted red peppers to the Alfredo sauce.
Herb Boost: Add fresh basil or parsley for a fresh pop of flavor.
Lighter Version: Use light cream or half-and-half instead of heavy cream.
Gluten-Free: Use gluten-free breadcrumbs and pasta.
No Ricotta?: Substitute with cottage cheese for a similar creamy texture.
Baked Pasta Option: After assembling, bake the pasta, meatballs, and sauce together with extra cheese on top.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze meatballs (without sauce) for up to 2 months. Reheat and add fresh sauce when ready to serve.
Reheat on Stove: Warm meatballs and sauce gently over low heat until heated through, adding a splash of cream or milk if the sauce thickened too much.
Microwave: Reheat in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Avoid Overheating: Too much reheating can dry out the meatballs and curdle the sauce.

FAQs

What can I use instead of ricotta in the meatballs?

You can substitute ricotta with cottage cheese or Greek yogurt for a similar creamy texture.

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and refrigerate them raw or cooked. The sauce can also be made a day in advance.

What type of pasta goes best with this recipe?

Fettuccine, penne, or spaghetti all pair well with this creamy sauce and hearty meatballs.

Can I use frozen spinach?

Yes, thaw and drain the frozen spinach well before adding it to the sauce.

Is this recipe kid-friendly?

Absolutely. The creamy sauce and tender meatballs are usually a hit with kids.

Can I make the meatballs without breadcrumbs?

Yes, use almond flour or crushed gluten-free crackers as an alternative.

How do I know when the meatballs are cooked through?

They should be golden on the outside and reach an internal temperature of 165°F (74°C).

Can I double this recipe for a larger group?

Yes, simply double the ingredients and use two baking sheets for the meatballs.

Is this dish spicy?

No, but you can add spice with red pepper flakes or a pinch of cayenne if desired.

Can I use pre-made Alfredo sauce?

You can, but making it fresh gives a much better flavor and creaminess.

Conclusion

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is the ultimate comfort food that brings together tender, cheesy meatballs and a rich, creamy sauce with the goodness of spinach. Perfect for any night of the week, this dish is easy to prepare, versatile, and sure to impress. Whether you’re serving it to family or guests, it’s a recipe you’ll return to again and again.