Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Okay, stop whatever bland dinner plan you had and listen: these meatballs feel fancy but act like weeknight heroes. I first made this when I wanted comfort food without the usual heavy guilt, and wow — ricotta in meatballs? Game changer. If you love creamy sauce, tender chicken, and something that impresses guests without too much effort, this one’s for you.

Also, if you like pairing indulgent bites with something a little different, I recently paired these with a crunchy baked brie appetizer — total crowd-pleaser. You can find a similar idea here: baked brie with cranberry sauce.

Why You’ll Love This Recipe

• Light but satisfying — ground chicken keeps things lean while ricotta adds moisture and richness.
• Quick to make — you bake the meatballs and simmer them briefly; no babysitting for hours.
• Versatile — serve over pasta, zoodles, or just eat them with a fork.
• Family-friendly — picky eaters usually love creamy sauces, and sneaky spinach hides in plain sight.
• Meal-prep friendly — they reheat well and freeze beautifully.

Ingredients You’ll Need

• 1 lb (450g) ground chicken
• 1/2 cup (125g) ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (or gluten-free alternative)
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1/4 cup fresh parsley, chopped
• 1 egg
• Salt and black pepper to taste
• 2 cups fresh spinach
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Pinch of nutmeg
• Salt and black pepper to taste

Yes, that’s it. Simple pantry stuff, with the occasional fresh herb to make you feel like a culinary god.

How to Make (Step-by-Step)

STEP 1 — Prepare the Meatballs:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined — don’t overwork it or the meatballs will toughen.
• Shape into 12–16 equal-sized meatballs and place them on the baking sheet.
• Bake for 20–25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).

STEP 2 — Prepare the Spinach Alfredo Sauce:

• In a skillet, melt 1 tbsp butter over medium heat. Add 2 cups fresh spinach and sauté until wilted. Set aside.
• In the same skillet, melt a little more butter and sauté 2 cloves garlic for about a minute. Add 1 cup heavy cream and bring to a gentle simmer.
• Stir in 1/2 cup freshly grated Parmesan cheese, a pinch of nutmeg, salt, and pepper. Cook until the sauce thickens (3–5 minutes) and becomes silky.
• Add the wilted spinach back into the sauce and stir to combine.

STEP 3 — Combine and Serve:

• Gently place baked meatballs into the sauce. Let them simmer for a couple of minutes to absorb flavor and coat evenly.
• Serve hot over pasta, zucchini noodles, or alone with a side of crusty bread. I kept it low-carb with zoodles once and pretended I was trendy — it worked. 🙂

Pro Tips for the Best Results

• Don’t overmix meatball mixture. Mix until combined to keep them tender.
• Use room-temperature ingredients. The egg and ricotta combine more evenly and create a better texture.
• Check internal temp. Use a meat thermometer to ensure meatballs reach 165°F (74°C).
• Dry spinach well. Squeeze excess moisture from spinach to prevent a watery sauce.
• Thin sauce if needed. If the Alfredo gets too thick, add a splash of pasta water or milk to loosen it. FYI, pasta water acts like magic glue for sauces.
• Bake, don’t fry. Baking gives you a cleaner, hands-off method and keeps calories in check without sacrificing flavor.

Fun Variations & Topping Ideas

Variations:

• Swap ground chicken for ground turkey or lean pork if you prefer.
• Make them spicy: add red pepper flakes or a pinch of cayenne to the meatballs.
• Make a lighter sauce: swap half the heavy cream for low-fat milk and reduce the Parmesan slightly.

Toppings:

• Fresh basil or parsley for brightness.
• Extra grated Parmesan for cheesier indulgence.
• Toasted pine nuts for a crunchy contrast.
• Lemon zest to cut through richness — I love this trick.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3–4 days. Store meatballs and sauce together to keep them juicy.
• Freeze leftover meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat until warmed through, or microwave in 30-second bursts, stirring in between. Add a splash of cream or water if the sauce tightens while reheating.

Leftover ideas

• Make a meatball sandwich: toast a roll, pile in meatballs and sauce, and broil with mozzarella for a minute.
• Turn them into meatball sliders for parties — instant hit.
• Chop leftovers and toss with eggs for a savory breakfast scramble.
• Rework them into a pasta bake: mix with cooked pasta, top with mozzarella, and bake until bubbly. If you want a classic pasta pairing, check out this fettuccine Alfredo with meatballs recipe for inspiration.

Frequently Asked Questions (FAQ)

Can I make the meatballs ahead of time?

Yes. You can prep and shape them the day before, cover, and refrigerate. Bake just before serving to keep them fresh and juicy.

Can I use frozen spinach?

Yes. Thaw and squeeze out all the water before adding it to the sauce. Otherwise, the sauce will become watery.

Are these meatballs gluten-free?

They can be. Use gluten-free breadcrumbs or almond flour as a substitute. The texture changes slightly but stays delicious.

Can I make these dairy-free?

You can try using a dairy-free ricotta and a cream substitute, but the sauce won’t get as rich. I recommend trying coconut cream with a neutral flavor if you must, but IMO, dairy does the job best here.

How do I keep meatballs from falling apart?

Don’t skip the egg and breadcrumbs; they bind everything. Also, handle the mixture gently and don’t overbake.

Conclusion

This recipe gives you moist, flavorful baked chicken ricotta meatballs paired with a creamy spinach Alfredo sauce — cozy, versatile, and pretty much guaranteed to make people ask for seconds. Try it on a busy weeknight or for a small dinner party; it looks fancier than it actually is, and that’s my favorite kind of recipe. If you want a reference for a similar take or extra tips, check out this helpful guide to Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – Chefjar for more ideas.

If you try this, please leave a comment and rating — I love hearing tweaks and success stories. Cook something delicious tonight and tell me how it went. 😄