Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are rich, comforting, and absolutely packed with flavor. The meatballs are soft and juicy thanks to the ricotta, while the creamy spinach Alfredo sauce takes everything to the next level. It’s a cozy meal I keep in rotation whenever I want something a little special but still easy to make.

Why You’ll Love This Recipe

I love this dish because it brings together creamy, cheesy, herby goodness in every bite. The ricotta keeps the chicken meatballs tender and moist, and the Alfredo sauce—with its garlicky, cheesy base and vibrant spinach—is silky and satisfying. It’s the kind of meal that feels fancy but is simple enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground chicken

• Ricotta cheese

• Egg

• Breadcrumbs (or almond flour for low carb)

• Garlic (minced)

• Fresh parsley or basil (chopped)

• Parmesan cheese (grated)

• Salt and pepper

• Olive oil (for baking or pan-frying)

For the spinach Alfredo sauce:

• Butter

• Garlic (minced)

• Heavy cream

• Fresh spinach (chopped)

• Parmesan cheese (grated)

• Salt and pepper

• Nutmeg (optional)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. In a large bowl, I mix ground chicken, ricotta, egg, breadcrumbs, garlic, herbs, Parmesan, salt, and pepper until just combined.

3. I scoop the mixture into balls and place them on the baking sheet, then drizzle with olive oil.

4. I bake for 20–25 minutes, or until golden and cooked through.

5. Meanwhile, I make the sauce: I melt butter in a skillet, then sauté the garlic until fragrant.

6. I pour in the cream and bring it to a gentle simmer.

7. I stir in Parmesan, then add the chopped spinach and let it wilt. I season with salt, pepper, and a pinch of nutmeg.

8. Once the meatballs are done, I nestle them into the sauce and let everything simmer together for a couple minutes before serving.

Servings and timing

This recipe serves 4–5 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I swap chicken for ground turkey or even beef depending on what I have.

• I’ve used kale or arugula instead of spinach in the sauce.

• For a lighter sauce, I use half-and-half instead of heavy cream.

• I sometimes serve the meatballs over pasta, mashed potatoes, or cauliflower rice for a full meal.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm them gently on the stove with a splash of milk or cream to loosen the sauce. They also freeze well—both the meatballs and sauce can be frozen together or separately in airtight containers.

FAQs

Can I pan-fry the meatballs instead of baking?

Yes, I heat a little oil in a skillet and cook them on all sides until golden and fully cooked through.

Can I make these ahead of time?

Absolutely. I make the meatballs in advance and store them raw or cooked. I reheat and simmer them in the sauce just before serving.

Do I have to use ricotta?

Ricotta makes them incredibly moist, but I’ve substituted with cottage cheese or skipped it in a pinch—just adjust the breadcrumbs if the mixture feels too wet.

Is this dish low carb?

It can be! I use almond flour instead of breadcrumbs and serve it over cauliflower mash or greens to keep it keto-friendly.

Can I use frozen spinach?

Yes, I thaw and squeeze it dry before stirring into the Alfredo sauce.

Conclusion

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is one of those meals that feels like comfort food and a dinner party dish all at once. I love how easy it is to pull together and how the creamy sauce wraps everything in warmth. Whether I’m cooking for guests or just myself, it always hits the spot.

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