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:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1/2 cup breadcrumbs
2 garlic cloves, minced
1 tablespoon Italian seasoning
Salt and pepper, to taste
For the spinach Alfredo sauce:
2 tablespoons butter
1 garlic clove, 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
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Shape into 1-inch meatballs and place on baking sheet.
Bake for 20–25 minutes, until golden and cooked through.
For the sauce, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute.
Stir in cream and Parmesan. Simmer for 5 minutes until slightly thickened.
Add spinach and season with salt and pepper. Cook until spinach is wilted.
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