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Overhead shot of golden brown chicken ricotta meatballs simmering in a creamy spinach alfredo sauce in a large stainless steel skillet, with a side of fettuccine pasta in the background.

Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Hilary PARKER
Serve these meatballs over your favorite pasta, such as fettuccine, penne, or orzo, for a complete meal that the whole family will devour. This recipe is also perfect for meal prep, as the meatballs can be made ahead and stored in the refrigerator or freezer for quick weeknight dinners. Whether you're looking for cozy comfort food or an impressive main course, these chicken ricotta meatballs in spinach Alfredo sauce deliver on all fronts.​
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Dishes
Cuisine Italian, Italian-American
Servings 4
Calories 762 kcal

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

Serving: 1ServingCalories: 762kcalCarbohydrates: 38gProtein: 42gFat: 48gSaturated Fat: 26gCholesterol: 215mgSodium: 680mgFiber: 2gSugar: 3g
Keyword Baked chicken meatballs, Chicken meatballs alfredo, Chicken ricotta meatballs, Creamy pasta sauce, Easy weeknight dinner, Family dinner recipe, Ground chicken recipe, Italian chicken meatballs, Make ahead meatballs, Spinach alfredo sauce
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