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.