There’s something so heartwarming about a home-cooked meal that fills the kitchen with warmth, the air with a comforting aroma, and your plate with something rich, creamy, and satisfying. These Baked Chicken Ricotta Meatballs with Spinach Alfredo are one of those meals that bring people together—whether it’s a quiet weeknight dinner with family or a casual get-together with friends.
The magic of this dish lies in its blend of rustic comfort and creamy decadence. The ricotta gives the chicken meatballs an almost melt-in-your-mouth tenderness, while the spinach Alfredo sauce adds a silky, garlicky richness that wraps everything up in a warm, cheesy hug.
This is one of those recipes that has slowly become a favorite in our home. It started as a creative way to sneak some spinach into our meals and evolved into a dish that we now crave during those colder months when only something creamy and cozy will do. I love making these meatballs on a Sunday afternoon—they fill the kitchen with the kind of smell that makes everyone wander in, asking, “What’s cooking?”
And the best part? It’s easy enough to pull off on a busy weeknight but impressive enough to serve when you want to wow your dinner guests. Let’s dive into what makes this recipe a keeper.
Why You’ll Love This Recipe:
- The ricotta makes the meatballs unbelievably soft and moist.
- It’s a great way to use lean ground chicken without sacrificing flavor.
- The Alfredo sauce is creamy, cheesy, and loaded with spinach for extra nutrients.
- Everything is baked, so you get that golden finish without frying.
- Perfect for meal prep—reheats beautifully!
INGREDIENTS YOU’LL NEED:
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
HOW TO MAKE BAKED CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO:
STEP-BY-STEP INSTRUCTIONS:
1. Preheat your oven and prep your baking dish:
Start by setting your oven to 400°F (200°C). Lightly grease a large baking dish or line a sheet pan with parchment paper. This will make cleanup a breeze and help the meatballs crisp up beautifully on the bottom.
2. Mix up your meatball ingredients:
In a large bowl, combine the ground chicken, ricotta, egg, Parmesan, breadcrumbs, and seasonings. The ricotta might seem like an unusual addition, but trust me—this is what gives the meatballs their soft, tender texture. I like to mix everything with my hands to avoid overworking the meat. The mixture will be soft, and that’s perfectly okay.
3. Form the meatballs:
Use a cookie scoop or spoon to form the meatballs into golf ball-sized rounds. You should get about 18–20 meatballs, depending on the size. Place them evenly on your prepared baking sheet or dish.
4. Bake until golden and cooked through:
Bake the meatballs for about 20–25 minutes, or until they’re golden on top and cooked all the way through. While they bake, your kitchen is going to smell amazing!
5. Make the spinach Alfredo sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant—just a minute or two. Then, toss in the chopped spinach and cook until wilted. Pour in the heavy cream, stirring occasionally, and bring to a gentle simmer. Once it starts to thicken slightly, stir in the Parmesan cheese. Let it melt into the sauce and season with salt and pepper to taste. The sauce should be velvety and rich.
6. Combine and serve:
Once your meatballs are out of the oven, gently nestle them into the Alfredo sauce in the skillet or pour the sauce over them in a baking dish. Let them warm together for a few minutes so the flavors can mingle. Serve with pasta, rice, or just a piece of crusty bread to mop up all that sauce.
HELPFUL TIPS:
- Use a cookie scoop for even-sized meatballs that cook evenly.
- Don’t skip the ricotta—it’s the secret to moist, tender meatballs.
- If the mixture feels too soft to shape, pop it in the fridge for 15–20 minutes to firm up a bit.
- Want to lighten it up? You can substitute half-and-half for the cream, though the sauce will be a little thinner.
- These meatballs pair beautifully with fettuccine, zucchini noodles, or mashed potatoes.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 18–20 meatballs
- Category: Dinner
- Method: Baked and stovetop
- Cuisine: American comfort food
- Diet: Contains dairy, gluten
NOTES:
This dish is super versatile. You can prep the meatballs in advance and refrigerate or freeze them. The Alfredo sauce is also fantastic over grilled chicken or as a pasta base. It’s one of those “go-to” sauces you’ll find yourself making again and again.
NUTRITIONAL INFORMATION:
(Approximate per serving, assuming 4 servings)
- Calories: 480
- Protein: 30g
- Carbohydrates: 10g
- Fat: 35g
- Fiber: 1g
- Sugar: 1g
FREQUENTLY ASKED QUESTIONS:
Can I freeze the meatballs?
Absolutely! Bake them, let them cool, and freeze in an airtight container for up to 2 months. Reheat in the oven or simmer in sauce.
Can I use turkey instead of chicken?
Yes! Ground turkey works just as well and offers a similar lean, mild flavor.
Is there a dairy-free version of this?
You could experiment with dairy-free ricotta and cream alternatives, though the flavor and texture will differ slightly.
Can I add more veggies to the sauce?
Totally! Mushrooms, kale, or even sun-dried tomatoes would be delicious add-ins.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave. The sauce may thicken, so just splash in a bit of cream or milk to loosen it up.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crispy Baked Chicken Tenders
- Baked Ranch Chicken – Juicy, Flavor-Packed & So Easy!
- Spinach and Ricotta Stuffed Shells
- Salmon Balls with Creamy Avocado Sauce
CONCLUSION
Whether you’re cooking for comfort, craving something cozy, or just looking for a new spin on meatballs, these Baked Chicken Ricotta Meatballs with Spinach Alfredo hit the mark every time. They’re creamy, savory, and just the right balance of indulgent and wholesome. Add this one to your weekly rotation—you’ll be glad you did.
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Baked Chicken Ricotta Meatballs with Spinach Alfredo
Description
There’s something so heartwarming about a home-cooked meal that fills the kitchen with warmth, the air with a comforting aroma, and your plate with something rich, creamy, and satisfying. These Baked Chicken Ricotta Meatballs with Spinach Alfredo are one of those meals that bring people together—whether it’s a quiet weeknight dinner with family or a casual get-together with friends.
The magic of this dish lies in its blend of rustic comfort and creamy decadence. The ricotta gives the chicken meatballs an almost melt-in-your-mouth tenderness, while the spinach Alfredo sauce adds a silky, garlicky richness that wraps everything up in a warm, cheesy hug.
This is one of those recipes that has slowly become a favorite in our home. It started as a creative way to sneak some spinach into our meals and evolved into a dish that we now crave during those colder months when only something creamy and cozy will do. I love making these meatballs on a Sunday afternoon—they fill the kitchen with the kind of smell that makes everyone wander in, asking, “What’s cooking?”
And the best part? It’s easy enough to pull off on a busy weeknight but impressive enough to serve when you want to wow your dinner guests. Let’s dive into what makes this recipe a keeper.
Ingredients
For the Chicken Ricotta Meatballs:
1 lb ground chicken
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Spinach Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
2 cups baby spinach, chopped
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Preheat your oven and prep your baking dish:
Start by setting your oven to 400°F (200°C). Lightly grease a large baking dish or line a sheet pan with parchment paper. This will make cleanup a breeze and help the meatballs crisp up beautifully on the bottom.
2. Mix up your meatball ingredients:
In a large bowl, combine the ground chicken, ricotta, egg, Parmesan, breadcrumbs, and seasonings. The ricotta might seem like an unusual addition, but trust me—this is what gives the meatballs their soft, tender texture. I like to mix everything with my hands to avoid overworking the meat. The mixture will be soft, and that’s perfectly okay.
3. Form the meatballs:
Use a cookie scoop or spoon to form the meatballs into golf ball-sized rounds. You should get about 18–20 meatballs, depending on the size. Place them evenly on your prepared baking sheet or dish.
4. Bake until golden and cooked through:
Bake the meatballs for about 20–25 minutes, or until they’re golden on top and cooked all the way through. While they bake, your kitchen is going to smell amazing!
5. Make the spinach Alfredo sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant—just a minute or two. Then, toss in the chopped spinach and cook until wilted. Pour in the heavy cream, stirring occasionally, and bring to a gentle simmer. Once it starts to thicken slightly, stir in the Parmesan cheese. Let it melt into the sauce and season with salt and pepper to taste. The sauce should be velvety and rich.
6. Combine and serve:
Once your meatballs are out of the oven, gently nestle them into the Alfredo sauce in the skillet or pour the sauce over them in a baking dish. Let them warm together for a few minutes so the flavors can mingle. Serve with pasta, rice, or just a piece of crusty bread to mop up all that sauce.
Notes
This dish is super versatile. You can prep the meatballs in advance and refrigerate or freeze them. The Alfredo sauce is also fantastic over grilled chicken or as a pasta base. It’s one of those “go-to” sauces you’ll find yourself making again and again.