If you’re looking for a dinner that’s cozy, comforting, and a little bit different from your usual weeknight routine, then these Baked Chicken Ricotta Meatballs with Spinach Alfredo are about to become your new go-to. Imagine tender, juicy chicken meatballs with a creamy ricotta filling, baked to golden perfection, and then smothered in a luscious spinach Alfredo sauce. It’s the kind of meal that feels like a treat but is simple enough for a regular night at home.
I stumbled upon this recipe after trying to mix up our usual meatball game—regular beef meatballs are great, but sometimes you want something a little lighter, right? These chicken and ricotta meatballs are so flavorful, and they pair perfectly with the rich spinach Alfredo sauce that just brings everything together. It’s a crowd-pleaser for sure, especially for anyone who loves pasta, chicken, and cheese—basically, it’s impossible not to love this dish!
Why You’ll Love This Recipe
- Flavor-packed: The chicken ricotta meatballs are tender, juicy, and full of flavor, and the creamy spinach Alfredo sauce takes everything to the next level.
- Healthy-ish comfort food: Lean chicken and a ton of spinach make it a little lighter than traditional meatballs, while still feeling super indulgent.
- One-pan wonder: You’ll be baking the meatballs and making the sauce in the same pan (less cleanup is always a win).
- Made in 40 minutes: This meal comes together quickly, even on busy weeknights.
- Perfect for meal prep: Make a batch of meatballs and store them in the fridge or freezer. They reheat perfectly for quick lunches or dinners.
- Kid-friendly: The creamy, cheesy sauce and tender meatballs are a hit with little ones (and big ones too!).
Ingredients You’ll Need
For the chicken ricotta meatballs:
- Ground chicken – Lean and flavorful; you can also use ground turkey if preferred.
- Ricotta cheese – Adds creaminess and makes the meatballs super tender.
- Breadcrumbs – Helps hold everything together while keeping the meatballs light and fluffy.
- Parmesan cheese – For a little salty, nutty flavor.
- Garlic powder – To give the meatballs a little savory kick.
- Egg – Helps bind everything together.
- Salt and pepper – Season generously to enhance all the flavors.
- Fresh parsley – Optional, but it adds a fresh pop of color and flavor.
For the spinach Alfredo sauce:
- Heavy cream – Rich and creamy, the base of our Alfredo sauce.
- Butter – Adds richness and depth to the sauce.
- Garlic – Fresh garlic, minced, gives that punchy flavor.
- Spinach – Fresh spinach works best here, but frozen spinach works too—just make sure to squeeze out excess moisture if you use frozen.
- Parmesan cheese – For that classic Alfredo flavor.
- Salt and pepper – To taste.
- Italian seasoning – Optional, but adds extra herb flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the meatballs
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan, garlic powder, egg, and a pinch of salt and pepper. Use your hands or a spoon to mix everything together until it’s well combined.
Step 2: Form the meatballs
Roll the meat mixture into meatballs about 1 ½ inches in diameter (you should get about 16–18 meatballs). Place them evenly spaced on the prepared baking sheet. This step is great for getting a little messy in the kitchen—trust me, it’s worth it.
Step 3: Bake the meatballs
Bake the meatballs in the preheated oven for 18–20 minutes, or until they’re golden brown and cooked through (you can cut one in half to check—it should be juicy but fully cooked inside). While the meatballs are baking, move on to the sauce!
Step 4: Make the spinach Alfredo sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Then, pour in the heavy cream, bring it to a simmer, and let it cook for 2–3 minutes until slightly thickened. Stir in the Parmesan cheese, a pinch of salt, pepper, and Italian seasoning, and continue to cook, stirring constantly, until the sauce is smooth and creamy.
Step 5: Add the spinach
Stir in the fresh spinach and cook for an additional 2–3 minutes, until the spinach wilts down and becomes tender. If you’re using frozen spinach, just make sure to squeeze out any excess water before adding it to the sauce.
Step 6: Combine meatballs and sauce
Once the meatballs are done baking, add them directly to the skillet with the spinach Alfredo sauce. Spoon some of the sauce over the meatballs to coat them, and let everything simmer together for 5–7 minutes so the flavors can meld.
Step 7: Serve and enjoy
Serve the chicken ricotta meatballs with the creamy spinach Alfredo sauce right on top, sprinkled with extra Parmesan cheese and fresh parsley if desired. Pair with a side of garlic bread or a simple green salad for a full meal.
Helpful Tips
- Meal prep magic: You can make the meatballs ahead of time and store them in the fridge or freezer. To reheat, just bake them again for a few minutes or heat them up in the sauce.
- Make the sauce richer: If you’re feeling indulgent, add a bit more butter and Parmesan to the sauce for an extra creamy texture.
- Spinach swap: If you’re not a fan of spinach, you could swap it for another green, like kale or arugula, or even use a blend of different veggies.
- Add-ins: You can throw in some sun-dried tomatoes, mushrooms, or even a little bit of bacon if you want to amp up the flavor!
- Sides: This dish is perfect with a side of pasta, roasted vegetables, or even over cauliflower rice for a lighter option.
Frequently Asked Questions (FAQs)
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey will work just as well in the meatballs, and you’ll get a similar result. Just be mindful that ground turkey can sometimes be a little drier, so the ricotta will really help keep it tender.
Can I make this ahead of time?
Yes, you can prep the meatballs and make the sauce ahead of time. Just store them separately in the fridge for up to 2 days. Reheat gently on the stove before serving.
Can I freeze the meatballs?
Definitely! After baking, let the meatballs cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat by baking them straight from the freezer or simmering them in the Alfredo sauce.
What if I don’t like spinach?
No worries! You can substitute the spinach for another veggie like mushrooms or zucchini, or leave it out entirely for a simple chicken and ricotta meatball dish.
Can I make this dairy-free?
Yes, you can use dairy-free ricotta, cheese, and cream alternatives to make this recipe dairy-free. Just keep in mind that the flavor and texture may vary slightly.
These Baked Chicken Ricotta Meatballs with Spinach Alfredo are honestly one of my favorite dishes to make when I want something cozy and indulgent, but not too heavy. The combination of the creamy ricotta meatballs with the spinach Alfredo sauce just can’t be beat. I make it about once a week and it always hits the spot!
Give this a try and let me know how it turns out—I’m sure it’ll become one of your new go-to recipes too. Enjoy!
Baked Chicken Ricotta Meatballs with Spinach Alfredo
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs preferably Italian-style
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach roughly chopped
- Salt and pepper to taste
- Optional: Pinch of nutmeg for extra flavor
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the meatballs: In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
- Form and bake: Using damp hands, form the mixture into about 16 golf ball-sized meatballs and place them evenly on the prepared baking sheet. Bake for 20–25 minutes, or until cooked through and lightly golden.
- Start the Alfredo sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the cream: Pour in the heavy cream and bring it to a gentle simmer. Let it simmer for 2–3 minutes to thicken slightly.
- Add cheese and spinach: Stir in the Parmesan cheese and chopped spinach. Cook until the cheese melts and the spinach wilts. Season with salt, pepper, and a pinch of nutmeg if desired.
- Combine and serve: Add the baked meatballs into the skillet with the Alfredo sauce, spooning the sauce over them. Simmer together for 2–3 minutes to blend flavors. Serve hot with pasta, rice, or crusty bread.
Notes
- You can swap ground turkey for chicken if you prefer!
- If you want a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be thinner.
- These meatballs are freezer-friendly. Freeze baked meatballs separately, then warm them up in the sauce when ready to eat.
- A sprinkle of extra Parmesan and fresh basil right before serving makes it even more irresistible.
