Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a rich and comforting meal that blends tender, juicy meatballs with a creamy, garlicky Alfredo sauce. The spinach adds a nutritious touch, while ricotta cheese ensures the meatballs stay moist and flavorful. This dish is perfect for family dinners, special occasions, or any time you’re craving something warm and comforting.

Why You’ll Love This Recipe:

Creamy and Savory: The combination of ricotta in the meatballs and the luxurious Alfredo sauce ensures every bite is rich and satisfying.
Nutritious Spinach: Adds a healthy component while blending seamlessly with the creamy sauce.
Family-Friendly: This recipe is loved by both kids and adults alike, making it an easy go-to dinner option.
Customizable: Serve it with pasta, rice, or roasted vegetables for a full meal.

Ingredients You’ll Need:

For the Meatballs:

1 lb ground chicken – Lean and flavorful, this is the base for the meatballs.
½ cup ricotta cheese – Adds moisture and a subtle creamy texture.
½ cup breadcrumbs – Helps bind the meatballs and gives them structure.
1 egg – Acts as a binder to keep the meatballs together.
2 cloves garlic, minced – Adds aromatic flavor to the meatballs.
¼ cup Parmesan cheese, grated – Adds a sharp, salty bite to complement the chicken.
1 tablespoon parsley, chopped – Adds freshness and color.
Salt and pepper to taste – Essential for seasoning the meatballs.

For the Spinach Alfredo Sauce:

2 cups fresh spinach – Nutrient-packed and mild, spinach wilts beautifully in the sauce.
1 tablespoon butter – Used to sauté the garlic and spinach.
1 cup heavy cream – Creates the rich base of the Alfredo sauce.
1 cup Parmesan cheese, grated – Adds creaminess and depth of flavor to the sauce.
2 cloves garlic, minced – Infuses the sauce with savory garlic flavor.
Salt and pepper to taste – Balances and enhances the sauce’s flavors.

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce:

Step-by-Step Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet to prevent the meatballs from sticking.
Mix the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.
Form the Meatballs: Using your hands or a small ice cream scoop, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the greased baking sheet.
Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and fully cooked through.
Prepare the Spinach Alfredo Sauce: While the meatballs are baking, start making the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Cook the Spinach: Stir in the fresh spinach and cook for about 2-3 minutes, or until wilted.
Make the Alfredo Sauce: Pour in the heavy cream and season with salt and pepper. Bring the mixture to a simmer, then slowly stir in the grated Parmesan cheese. Whisk the sauce until it’s smooth and creamy. Let it cook for another 2-3 minutes to thicken slightly.
Combine Meatballs and Sauce: Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Gently toss the meatballs in the sauce until they are fully coated. Serve immediately with your choice of side dishes.

Helpful Tips:

Control the Thickness: If you prefer a thicker Alfredo sauce, let it simmer a little longer before adding the meatballs. For a thinner sauce, add a splash of milk or chicken broth.
Make Ahead: You can make the meatballs ahead of time and store them in the fridge. Simply reheat them in the sauce when ready to serve.
Use Fresh Ingredients: Fresh spinach and garlic will give your sauce the best flavor, but frozen spinach can work in a pinch.
Add a Kick: For those who like a bit of heat, consider adding a pinch of red pepper flakes to the Alfredo sauce.

Details:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Dinner, Main Course
Method: Baking, Stovetop
Cuisine: Italian-Inspired
Diet: High-Protein

Notes:

Substitutions: If you don’t have ground chicken, ground turkey or lamb can be used as a substitute. You can also replace Parmesan cheese with Pecorino Romano for a sharper flavor.
Gluten-Free Option: Use gluten-free breadcrumbs to make this dish gluten-free.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life.

Frequently Asked Questions:

Can I freeze the meatballs?
Yes, you can freeze the baked meatballs separately before adding them to the sauce. Simply place the cooled meatballs on a baking sheet in the freezer for 1 hour, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with Chicken Ricotta Meatballs with Spinach Alfredo Sauce?
These meatballs pair beautifully with pasta, rice, or roasted vegetables. For a lighter option, serve them with a side salad or steamed vegetables.

Can I use a different kind of cheese in the Alfredo sauce?
Yes, while Parmesan is traditional, you can use other cheeses like Pecorino Romano or Asiago for a different flavor profile.

Storage Instructions:

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to keep the sauce smooth. The meatballs can also be frozen for up to 3 months. When ready to use, thaw overnight in the fridge and reheat in the sauce.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Smothered Chicken Recipe
Crockpot Chicken Alfredo

Conclusion:

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a fantastic way to enjoy a comforting, cheesy meal with a nutritious twist. Whether you serve it with pasta, rice, or veggies, this dish will surely become a family favorite thanks to its creamy sauce and tender meatballs. Make it once, and it’ll become a go-to weeknight dinner!

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 lb ground chicken – Lean and flavorful, this is the base for the meatballs.
½ cup ricotta cheese – Adds moisture and a subtle creamy texture.
½ cup breadcrumbs – Helps bind the meatballs and gives them structure.
1 egg – Acts as a binder to keep the meatballs together.
2 cloves garlic, minced – Adds aromatic flavor to the meatballs.
¼ cup Parmesan cheese, grated – Adds a sharp, salty bite to complement the chicken.
1 tablespoon parsley, chopped – Adds freshness and color.
Salt and pepper to taste – Essential for seasoning the meatballs.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet to prevent the meatballs from sticking.
Mix the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.
Form the Meatballs: Using your hands or a small ice cream scoop, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them evenly spaced on the greased baking sheet.
Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and fully cooked through.
Prepare the Spinach Alfredo Sauce: While the meatballs are baking, start making the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Cook the Spinach: Stir in the fresh spinach and cook for about 2-3 minutes, or until wilted.
Make the Alfredo Sauce: Pour in the heavy cream and season with salt and pepper. Bring the mixture to a simmer, then slowly stir in the grated Parmesan cheese. Whisk the sauce until it’s smooth and creamy. Let it cook for another 2-3 minutes to thicken slightly.
Combine Meatballs and Sauce: Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Gently toss the meatballs in the sauce until they are fully coated. Serve immediately with your choice of side dishes.

Notes

Substitutions: If you don’t have ground chicken, ground turkey or lamb can be used as a substitute. You can also replace Parmesan cheese with Pecorino Romano for a sharper flavor.
Gluten-Free Option: Use gluten-free breadcrumbs to make this dish gluten-free.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life.