Get ready to meet your new favorite weeknight dinner hero! If you’ve been searching for a meal that feels like a warm hug but comes together fast enough for a Tuesday night, this is absolutely it. We are talking about tender, juicy Chicken Ricotta Meatballs in Spinach Alfredo Sauce, a dish that perfectly balances comfort with a touch of elegance.
I admit, I used to struggle with ground chicken meatballs; they often turned out dry or rubbery. But then I discovered the secret weapon: whole milk ricotta. By folding creamy ricotta into the mixture, you create a texture that is pillowy, moist, and totally crave-worthy. Combined with a glossy, homemade spinach alfredo sauce that you can whip up in minutes, this meal feels fancy but is surprisingly simple to execute. Whether you’re looking for a cozy family dinner or a meal prep option that reheats beautifully, this recipe delivers big on flavor with minimal fuss. You can have this entire masterpiece on the table in about 35-40 minutes!
Table of Contents
Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb 450g ground chicken​
- 1/2 cup ricotta cheese​
- 1/4 cup grated Parmesan cheese​
- 1/4 cup breadcrumbs or panko​
- 1 large egg​
- 2 cloves garlic minced​
- 1 tsp Italian seasoning​
- 2 tbsp fresh parsley or basil chopped​
- Salt and pepper to taste​
- Olive oil spray for baking​
For the Spinach Alfredo Sauce:
- 2 tbsp butter​
- 3 cloves garlic minced​
- 1 cup heavy cream​
- 3/4 cup grated Parmesan cheese​
- 1/4 tsp nutmeg optional​
- 3 cups fresh baby spinach chopped​
- Salt and pepper to taste​
For Serving:
- 12 oz cooked pasta fettuccine, penne, or orzo​
- Fresh parsley for garnish​
- Extra Parmesan cheese
Instructions
Prepare the Meatballs:
- Preheat oven to 400°F (200°C)​
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, herbs, salt, and pepper​
- Mix gently until just combined (don’t overmix)​
- Roll mixture into 1-1.5 inch meatballs and place on a parchment-lined baking sheet​
- Spray lightly with olive oil spray​
- Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F​
- Optional: Broil for 3-4 minutes for extra golden tops​
Prepare the Spinach Alfredo Sauce:
- In a large skillet over medium heat, melt butter​
- Add minced garlic and sauté 1-2 minutes until fragrant​
- Pour in heavy cream, stirring continuously as it warms​
- Gradually whisk in Parmesan cheese, allowing it to melt and thicken​
- Add nutmeg if using, season with salt and pepper​
- Stir in fresh spinach and cook until wilted, 1-2 minutes​
Combine and Serve:
- Add baked meatballs to the alfredo sauce​
- Let simmer together for 5 minutes to absorb flavors​
- Serve over cooked pasta​
- Garnish with fresh parsley and extra Parmesan cheese
Notes
- Keep meatballs moist: The ricotta cheese is key to keeping these meatballs tender and juicy​
- Don’t overmix: Mix the meatball mixture just until combined to prevent tough meatballs​
- Use whole milk ricotta: For the best flavor and texture​
- Make ahead: Meatballs can be baked ahead and refrigerated for up to 3 days​
- Freezer-friendly: Freeze uncooked or cooked meatballs for up to 3 months​
- Pasta alternatives: Serve with fettuccine, penne, orzo, or even zucchini noodles​
- Prevent Alfredo splitting: Keep the heat on medium-low when adding cheese
Nutrition
Ingredients for Chicken Ricotta Meatballs
Here is everything you need to make these Italian chicken meatballs. Don’t worry if it looks like a long list; most of these are pantry staples you likely already have on hand.
For the Meatballs:
- 1½ pounds ground chicken: Opt for quality chicken with some fat content for the best texture.
- 6 ounces whole-milk ricotta cheese: This is the key to keeping the meatballs moist. (approx. ¾ cup) .
- ½ cup Italian breadcrumbs: Alternatively, you can use regular breadcrumbs if that’s what you have on hand.
- ½ cup whole milk: Used to soak the breadcrumbs.
- 1 medium onion: Very finely chopped.
- 3 cloves garlic: Minced freshly for the best punch.
- ¼ cup fresh parsley: Finely chopped.
- ¼ cup sun-dried tomatoes: Finely chopped for a burst of umami.
- 1 large egg: The binder that holds it all together.
- â…“ cup freshly grated Parmesan cheese: Adds saltiness and depth.
- 1 teaspoon Italian seasoning
- Salt: To taste.
- Cooking oil spray
For the Creamy Spinach Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic: Minced.
- 1½ cups heavy whipping cream (35% fat) for that luxurious texture.
- 2 cups freshly grated Parmesan cheese: Please grate your own! Pre-grated cheese often has anti-caking agents that prevent a smooth melt.
- 5 ounces baby spinach: About 5 cups packed.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley: Chopped for garnish.
For Serving:
- Cooked fettuccine, pappardelle, rice, mashed potatoes, or crusty bread.
How to Make Spinach Alfredo Sauce and Meatballs
Here are the steps to get this delicious dinner on the table. It’s easier than you think!
- Prep & Preheat: First, preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper. I love baking meatballs at this higher temperature because it creates a beautiful, golden-brown crust while keeping the insides juicy and tender. Plus, baking saves you from the mess of oil splattering all over your stovetop compared to pan-frying.
- Soak the Breadcrumbs: In a medium bowl, mix the breadcrumbs with the milk and let them sit for about 2 minutes. This is a classic technique (called a panade) that traps moisture. The milk-soaked breadcrumbs combine with the protein to ensure your meatballs stay soft rather than dense.
- Prepare the Aromatics: Toss your onion, garlic, fresh parsley, and sun-dried tomatoes into a food processor. Pulse several times until finely chopped. I love this shortcut because it ensures you don’t get big chunks of onion in your meatball, and it distributes that zippy, savory flavor of the sun-dried tomatoes evenly throughout the mixture.
- Mix the Meatball Mixture: In a large bowl, combine the ground chicken, aromatic mixture, soaked breadcrumbs (including any leftover milk), egg, ricotta, Parmesan, Italian seasoning, and salt. Use your hands to mix gently. Important tip: Mix just until the ingredients are combined. If you overwork the meat, the proteins get tough. We want these to be light and airy.
- Shape & Bake: Gently dampen your hands with water to prevent sticking. Roll the mixture into 18-20 meatballs (about the size of a golf ball) and place them on your baking sheet. Please give them a quick spritz with cooking oil spray to help them brown. Bake for 15-20 minutes, or until the internal temperature reaches 165°F. They should look golden and delicious!
- Start the Sauce: While the meatballs are baking, grab a large skillet. Melt the butter over medium heat and sauté the minced garlic for about 1 minute. You want it fragrant and just softened; be careful not to burn it, or it will turn bitter.
- Build the Creamy Sauce: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2 minutes to thicken slightly. Season with salt and pepper, then turn the heat down to low. Whisk in the Parmesan cheese until it’s melted and the sauce is glossy and smooth. It should coat the back of a spoon perfectly.
- Add Spinach & Finish: Stir in the baby spinach and cook for 1-2 minutes, or until it has wilted. It looks like a lot of spinach at first, but it will wilt down quickly! Finally, nestle your baked chicken meatballs in Alfredo-style sauce. Simmer gently for 2 minutes to let the flavors meld.
Tips for Moist Chicken Meatballs & Variations
This recipe is quite forgiving, but here are a few tips and swaps I’ve learned along the way to ensure your baked chicken ricotta meatballs turn out perfectly every time.
- Why Ricotta? You may wonder if the ricotta truly makes a difference. It absolutely does! Ricotta adds fat and moisture to the lean ground chicken, preventing it from drying out during the baking process. If you need a substitute, full-fat Greek yogurt or even mascarpone can work in a pinch; however, ricotta is my top choice for its authentic texture.
- Make-Ahead Magic: You can easily assemble the raw meatballs and store them in the fridge for up to 24 hours before baking. This is a huge lifesaver for meal prep!
- Freezing Instructions: Can I freeze chicken ricotta meatballs? Yes! Bake them as directed, let them cool completely, and freeze them in a single layer before transferring to a bag. They will keep for up to 3 months. When you’re ready for a quick dinner, just reheat them directly in the simmering sauce.
- Lighter Options: If you want to lighten the sauce, you can substitute half-and-half for the heavy cream, although the sauce will be slightly thinner. For a gluten-free version, use your favorite gluten-free breadcrumbs.
- Flavor Boost: I sometimes add a pinch of nutmeg to the alfredo sauce for a warm, nutty background note that pairs beautifully with the spinach.
What to Serve with Chicken Meatballs
While these meatballs are delicious enough to eat straight out of the pan (I definitely have!), here are my favorite ways to turn this into a full meal.
- Pasta: You can’t go wrong serving this over a bed of fettuccine, pappardelle, or penne. The wide noodles hold onto that creamy spinach alfredo sauce beautifully.
- Orzo or Rice: For a slightly different texture, spoon the meatballs and sauce over fluffy orzo or steamed rice. It soaks up every drop of the sauce!
- Low Carb Options: If you’re keeping things lighter, serve these over zucchini noodles or roasted spaghetti squash. The rich sauce makes the veggies taste incredible.
- Sides: A crisp green salad with a sharp vinaigrette cuts through the richness of the dairy perfectly. And of course, some garlic bread is mandatory for mopping up the sauce!
Frequently Asked Questions
Here are a few common questions I frequently receive about creating these easy chicken dinner recipes.
How do you keep chicken meatballs from drying out?
Ground chicken is very lean, which makes it prone to drying out. The secret is adding fat and moisture back into the mix! In this recipe, the whole milk ricotta cheese and the milk-soaked breadcrumbs (panade) work together to lock in moisture, ensuring every bite is tender and juicy.
Can you mix ricotta with Alfredo sauce?
While this recipe incorporates ricotta inside the meatballs, you can also whisk a spoonful of ricotta into your Alfredo sauce for an extra-thick and creamy texture. However, a classic Parmesan-heavy alfredo provides the best silky contrast to the texture of the ricotta meatballs.
When to put spinach in Alfredo sauce?
Timing is key here! Add the fresh spinach right at the end, just after the cheese has melted. It only takes about 1-2 minutes to wilt. If you add it too early, it can turn mushy and lose that vibrant green color that makes the dish look so fresh and appetizing.
Conclusion
I really hope you give these Chicken Ricotta Meatballs in Spinach Alfredo Sauce a try. It’s one of those meals that feels special enough for a weekend dinner party but is practical enough for a busy Wednesday night. The combination of the tender, savory meatballs and that glossy, rich sauce is just unbeatable.
Let me know in the comments if you make it! Did you stick to the classic recipe or try a variation? I’d love to hear how it turned out for you. Happy cooking!
