Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Get ready to fall in love with comfort food all over again with this irresistible Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. The juicy, tender meatballs are packed with flavor from creamy ricotta, then nestled in a dreamy spinach-studded Alfredo sauce that brings just the right amount of richness. It’s a crowd-pleasing dish that looks beautiful on the table, is loaded with nutrients, and is easy enough for a cozy weeknight but special enough for guests. You’re about to discover your new go-to favorite!

this Recipe

Ingredients You’ll Need

This dish comes together with a short list of easy-to-find ingredients, yet each brings something vital to the table—whether it’s flavor, creaminess, or that pop of vibrant green. Here’s what you’ll need to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce sing.

• Ground Chicken: Lean, mild, and protein-packed, this forms the perfect base for our extra-juicy meatballs.
• Ricotta Cheese: Adds lovely moisture and tenderness, making every bite incredibly soft.
• Grated Parmesan: For umami depth and that irresistibly savory, cheesy kick.
• Panko Breadcrumbs: Keeps the meatballs light and helps them hold together without being dense.
• Fresh Garlic: Freshly minced garlic infuses the meatballs and the sauce with warmth and aroma.
• Egg: Binds the mixture so you get perfectly shaped balls that don’t fall apart in the oven.
• Baby Spinach: Brightens up the Alfredo sauce with color and that nutritional boost.
• Heavy Cream: Key to a lush, velvety Alfredo sauce that blankets the meatballs.
• Butter: Adds a silky richness to the sauce for that restaurant-worthy finish.
• Salt & Pepper: Balances and lifts all the other flavors beautifully.
• Olive Oil: Ensures golden, flavorful meatballs and helps sauté the spinach perfectly.
• Nutmeg (optional): Just a pinch elevates the sauce with subtle warmth and complexity.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Mix and Shape the Meatballs

Combine the ground chicken, creamy ricotta, grated parmesan, breadcrumbs, garlic, egg, salt, and pepper in a large bowl. Mix gently until just combined—don’t overwork it, or your meatballs can get tough! Using damp hands or a small scoop, portion the mixture into even balls, placing them spaced apart on a parchment-lined baking sheet for easy clean-up.

Step 2: Bake the Meatballs

Preheat your oven to 400°F (200°C). Drizzle or brush the meatballs lightly with olive oil for that lovely golden top. Slide the tray into the oven and bake until the meatballs are cooked through and set, about 20 minutes. They should feel springy to the touch and release some juices—that’s when you know they’re perfect!

Step 3: Sauté the Spinach

While the meatballs bake, heat a splash of olive oil in a large skillet over medium heat. Add the garlic and cook for a minute, just until fragrant. Toss in the baby spinach, stirring until it wilts down and turns vibrant, then season lightly with salt and pepper. A couple of generous handfuls might seem like a lot, but spinach cooks down to almost nothing, so don’t skimp!

Step 4: Prepare the Alfredo Sauce

In the same skillet, melt the butter, then pour in the heavy cream and bring to a gentle simmer. Add in more grated parmesan and a tiny pinch of nutmeg if you like—the result is a rich, lush sauce you’ll want to eat straight from the spoon. Stir until the cheese melts and the sauce is thick enough to coat the back of a spoon. Fold the sautéed spinach back in, making sure it’s evenly distributed throughout the sauce.

Step 5: Combine and Serve

Nestle the golden, aromatic meatballs right into the skillet of Alfredo sauce. Give them a minute over low heat to let the flavors meld together. Spoon everything onto a warm serving platter (or plate up individually), making sure each serving gets plenty of velvety sauce and a shower of fresh parmesan. That’s it—your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are ready to impress!

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

Finish your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce with a flurry of extra grated parmesan, a sprinkle of finely chopped parsley, and a twist of freshly cracked black pepper. For even more color, scatter over some lemon zest or thinly sliced fresh basil. These little touches take it from homemade to restaurant-worthy in mere seconds!

Side Dishes

These meatballs and sauce are rich and satisfying, so pair them with something fresh and vibrant—think a zesty arugula salad, roasted vegetables, or a pile of garlic bread for mopping up every drop of sauce. You can also spoon the meatballs over a bed of creamy polenta or your favorite cooked pasta for a heartier meal.

Creative Ways to Present

Go beyond the usual family-style platter! Serve the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce as sliders tucked into toasted rolls, or pile them onto crostini for elegant appetizers at your next gathering. For a modern twist, try layering the meatballs atop a bed of roasted spaghetti squash for a lower-carb but equally delicious spin.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce to an airtight container once cooled. Store in the fridge for up to three days, and know that the flavors only get better overnight—the sauce thickens and the meatballs soak up even more savory goodness.

Freezing

Both components freeze well! Arrange cooled meatballs (with or without sauce) on a baking sheet until solid, then pack them into freezer bags or containers. The spinach Alfredo sauce can be frozen separately in small containers. Thaw both overnight in the refrigerator before reheating for a quick, comforting meal whenever you crave it.

Reheating

To reheat, gently warm the meatballs and sauce together in a covered skillet over low heat, adding a splash of milk or cream to loosen the sauce if it’s thickened. For single portions, the microwave works too—heat in 30-second bursts, stirring in between until hot. Whichever way you choose, take care not to overcook so the meatballs stay juicy and tender.

FAQs

Can I substitute turkey for the chicken in this recipe?

Absolutely! Ground turkey is a wonderful swap and will yield similar, flavorful results. The ricotta ensures either protein stays moist and tender, so don’t hesitate to use what you have on hand.

What can I use instead of ricotta cheese?

If you’re out of ricotta, try cottage cheese (blend it smooth if you prefer) or mascarpone for extra richness. Greek yogurt can be used in a pinch, though it’ll add a tangier flavor and slightly different texture.

Is it possible to make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce gluten-free?

Yes! Simply use gluten-free panko or breadcrumbs in the meatballs. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment for gluten-sensitive guests.

Can I prepare these meatballs in advance?

Definitely. You can shape and chill the meatballs a day ahead, then bake them off when you’re ready. The sauce can also be made ahead and gently reheated, thinning with a splash of milk or cream as needed.

What pasta pairs best with Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce?

You can’t go wrong with classic spaghetti or fettuccine, but short shapes like penne or rigatoni catch the sauce beautifully too. For a lighter option, try serving over zucchini noodles or steamed rice for a fun twist.

Final Thoughts

If you’re searching for a crave-worthy dinner that’s easy, family-friendly, and deeply satisfying, give Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce a try. Every bite is a little celebration of comfort and creativity! I can’t wait for you to taste just how delightful this dish can be in your own kitchen.

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