Description
These tender Chicken Ricotta Meatballs are baked until golden and served with a creamy spinach Alfredo sauce for a comforting, elegant twist on classic meatballs. Perfect for weeknight dinners or special occasions, this cozy yet elevated meal is rich, flavorful, and family-approved.
Ingredients
For the meatballs:
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1 lb ground chicken
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan cheese
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1 large egg
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1/2 cup breadcrumbs
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2 garlic cloves, minced
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1 tablespoon Italian seasoning
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Salt and pepper, to taste
For the spinach Alfredo sauce:
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2 tablespoons butter
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1 garlic clove, minced
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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2 cups fresh spinach, chopped
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Salt and pepper, to taste
Additional:
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Cooked pasta, for serving
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
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Shape into 1-inch meatballs and place on baking sheet.
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Bake for 20–25 minutes, until golden and cooked through.
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For the sauce, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute.
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Stir in cream and Parmesan. Simmer for 5 minutes until slightly thickened.
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Add spinach and season with salt and pepper. Cook until spinach is wilted.
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Serve meatballs over pasta and top with Alfredo sauce. Garnish with extra Parmesan if desired.
Notes
Don’t overmix meatball ingredients—gentle handling keeps them tender.
Substitute gluten-free breadcrumbs for a gluten-free option.
Frozen spinach can be used (thawed and squeezed dry).
Add a splash of pasta water or milk to loosen thick sauce if needed.
Perfect for meal prep—freeze baked meatballs and reheat with fresh sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked + Stovetop Sauce
- Cuisine: American / Italian-inspired