Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

There’s something incredibly satisfying about a plate of tender, juicy meatballs, especially when they’re smothered in a rich, creamy sauce. Today, we’re taking meatballs to the next level with these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—a dish that’s light yet indulgent, comforting yet elegant, and anything but ordinary.

This recipe combines lean ground chicken with creamy ricotta cheese, resulting in meatballs that are impossibly soft and bursting with flavor. Then, they’re baked until golden and nestled into a luxurious spinach Alfredo sauce, made with garlic, Parmesan, and a touch of cream for the ultimate finishing touch.

It’s a dish that feels fancy enough for a dinner party but is easy enough for a weeknight meal. Serve it over pasta, with crusty bread, or enjoy it as is for a low-carb delight.

Why You’ll Love This Recipe

• Light yet rich – Thanks to the ricotta, these meatballs are softer and more delicate than traditional chicken meatballs.
• Baked, not fried – No stovetop mess or oil splattering. Just pop them in the oven!
• Irresistible sauce – A creamy garlic-Parmesan Alfredo packed with fresh spinach.
• Versatile – Serve over pasta, rice, zucchini noodles, or even as an appetizer.
• Meal-prep friendly – These meatballs reheat beautifully, making them perfect for leftovers.

What Do These Chicken Ricotta Meatballs Taste Like?

Imagine biting into a meatball that’s airy, moist, and packed with flavor. The ricotta adds a light creaminess, preventing the chicken from drying out, while garlic, Parmesan, and herbs infuse every bite with warmth and richness.

The sauce? Silky, garlicky, and lusciously creamy. Fresh spinach adds a subtle earthiness, balancing out the richness of the Alfredo. Together, it’s a match made in heaven.

Ingredients

For the Chicken Ricotta Meatballs

• 1 lb ground chicken
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ cup breadcrumbs (or almond flour for low-carb)
• 2 cloves garlic, minced
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried Italian seasoning
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for baking)

For the Spinach Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, but adds depth)

Necessary Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Medium saucepan
• Whisk
• Spatula

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prepare the Meatballs

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, onion powder, salt, pepper, Italian seasoning, and parsley. Mix until just combined—don’t overwork the meat!
3. Use a cookie scoop or your hands to form 1.5-inch meatballs, placing them on the prepared baking sheet.
4. Drizzle or lightly brush with olive oil to help with browning.
5. Bake for 18–20 minutes, or until golden brown and cooked through (internal temp of 165°F).

Step 2: Make the Spinach Alfredo Sauce

1. While the meatballs bake, heat butter in a medium saucepan over medium heat.
2. Add garlic and sauté for 30 seconds, until fragrant.
3. Pour in the heavy cream, whisking to combine. Bring to a gentle simmer.
4. Stir in Parmesan cheese, salt, black pepper, and nutmeg. Keep stirring until the cheese melts and the sauce thickens slightly.
5. Add chopped spinach, cooking just until wilted. Remove from heat.

Step 3: Combine and Serve

1. Once the meatballs are done, transfer them into the skillet with the Alfredo sauce, gently coating them.
2. Serve immediately over pasta, rice, or with crusty bread.

What to Serve with Chicken Ricotta Meatballs

These meatballs are the star of the show, but they pair beautifully with:

• Pasta – Classic fettuccine, penne, or even spaghetti squash.
• Garlic bread – Because who doesn’t love mopping up that Alfredo sauce?
• Roasted vegetables – A side of asparagus or roasted cherry tomatoes adds freshness.
• Mashed potatoes – Creamy, buttery potatoes make this meal extra comforting.

Helpful Tips for the Best Meatballs

1. Use Full-Fat Ricotta for Creamier Texture

The secret to super soft, melt-in-your-mouth meatballs is high-quality, full-fat ricotta. It adds moisture and richness, ensuring your meatballs stay tender and never dry.

2. Don’t Overmix the Meat

When combining your ingredients, mix just until everything is evenly incorporated. Overworking the mixture can make the meatballs tough and dense instead of light and juicy.

3. Chill the Mixture Before Rolling

If the mixture feels too soft or sticky, chill it for 15–20 minutes before shaping the meatballs. This helps them hold their shape better while baking.

4. Use a Cookie Scoop for Uniform Size

A 1.5-inch cookie scoop makes perfectly even meatballs, which means they’ll cook at the same rate. No more guessing which ones are done first!

5. Bake, Don’t Fry

Baking keeps things easy and mess-free, while still giving you beautifully golden meatballs. Plus, it’s healthier than pan-frying in oil.

6. Don’t Skip the Olive Oil Drizzle

A light drizzle (or brushing) of olive oil before baking helps the meatballs brown nicely and adds an extra layer of flavor.

7. Check for Doneness with a Meat Thermometer

Chicken meatballs should reach an internal temperature of 165°F (75°C). This guarantees they’re fully cooked without being overdone.

8. Simmer in the Sauce for Extra Flavor

After baking, let the meatballs sit in the warm Spinach Alfredo Sauce for a few minutes. They’ll absorb some of the sauce, making them even more flavorful and tender.

9. Adjust the Sauce Consistency to Your Liking

If the sauce thickens too much, add a splash of warm milk or chicken broth to loosen it up. If it’s too thin, simmer a bit longer until it reaches your desired consistency.

10. Make Extra – You’ll Want Leftovers!

These meatballs reheat beautifully, so double the batch and save some for later. They’re just as good the next day, if not better!

Substitutions and Variations

Make It Low-Carb or Keto-Friendly

• Swap breadcrumbs for almond flour or grated zucchini to keep the meatballs low in carbs.
• Serve over zucchini noodles, spaghetti squash, or cauliflower mash instead of traditional pasta.

Try a Different Protein

• Ground turkey – Works just as well and has a similar lean texture.
• Ground beef or pork – Adds a richer flavor and a bit more fat for extra juiciness.
• Plant-based option – Use mashed chickpeas or a plant-based ground meat alternative for a vegetarian version.

Dairy-Free Option

• Replace ricotta with dairy-free ricotta or blended tofu for a creamy texture.
• Swap Parmesan cheese with a nutritional yeast and cashew blend.
• Use coconut cream instead of heavy cream in the Alfredo sauce.

Add More Vegetables

• Finely chop and mix in mushrooms, zucchini, or bell peppers for extra nutrition.
• Add sun-dried tomatoes or roasted red peppers to the sauce for a slightly sweet and smoky twist.

Boost the Flavor

• For spicy meatballs, add ½ tsp red pepper flakes or a dash of hot sauce to the mixture.
• Mix in lemon zest for a fresh, bright flavor contrast.
• Use fresh basil instead of parsley for a stronger Italian-inspired taste.

Alternative Cooking Methods

• Air fryer – Cook at 375°F for 12–15 minutes, flipping halfway for crispy, golden edges.
• Slow cooker – Brown the meatballs first, then let them simmer in the sauce on low for 3–4 hours for an ultra-tender texture.

Make It Lighter

• Swap heavy cream for half-and-half or Greek yogurt for a lighter Alfredo sauce.
• Use low-fat ricotta instead of full-fat to cut down on calories.

Storage Instructions

Proper storage is key to keeping your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce fresh and delicious for later enjoyment. Whether you’re planning for leftovers or meal prepping, here’s how to store them properly.

Refrigeration (Best for Short-Term Storage)

• Store the cooked meatballs and Alfredo sauce in an airtight container in the refrigerator.
• They will stay fresh for up to 4 days.
• To prevent the sauce from thickening too much, stir in a splash of milk or chicken broth before reheating.

Freezing (For Long-Term Storage)

Freezing Cooked Meatballs

1. Allow the meatballs to cool completely.
2. Place them on a baking sheet lined with parchment paper and freeze for about 1 hour (this prevents them from sticking together).
3. Transfer to a freezer-safe bag or airtight container, removing as much air as possible.
4. Store in the freezer for up to 3 months.

Reheating Frozen Cooked Meatballs

• Oven: Bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Stovetop: Simmer in the Alfredo sauce over low heat until heated through.

Freezing Raw Meatballs (Best for Meal Prep)

1. Shape the meatballs but do not bake them.
2. Arrange them on a baking sheet and freeze until solid.
3. Transfer to a freezer-safe bag, label with the date, and store for up to 3 months.

Cooking Frozen Raw Meatballs

• Bake directly from frozen at 400°F (200°C) for 22–25 minutes or until the internal temperature reaches 165°F (75°C).

Freezing the Spinach Alfredo Sauce

• While creamy sauces can separate when frozen, you can freeze Alfredo sauce with a few precautions:
  1. Let the sauce cool completely.
  2. Store in a freezer-safe container, leaving a little space for expansion.
  3. Freeze for up to 2 months.

Reheating Frozen Alfredo Sauce

• Thaw in the refrigerator overnight.
• Warm it on low heat, whisking constantly. If it separates, add a little milk or cream and stir until smooth.

Reheating Refrigerated Meatballs and Sauce

• Stovetop: Heat over low heat in a saucepan, stirring occasionally. Add a little milk or broth if needed.
• Microwave: Heat in 30-second bursts, stirring in between, until warm.

Pro Tip for Best Results:

• Store meatballs and sauce separately if you know you won’t be eating them right away. This prevents the meatballs from soaking up too much sauce and changing texture.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! You can prep the meatballs a day in advance and store them in the fridge before baking.

Can I use store-bought Alfredo sauce?

Of course! While homemade tastes best, a good-quality store-bought version works in a pinch.

How do I prevent my meatballs from drying out?

The ricotta cheese helps keep them moist, but avoid overbaking. Removing them from the oven as soon as they reach 165°F is key.

Conclusion

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce bring together creamy, cheesy, garlicky goodness in every bite. Whether you’re cooking for family, meal prepping, or indulging in a cozy homemade dinner, this dish delivers on all fronts.

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