Juicy, tender, and luxuriously creamy, these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are weeknight-friendly comfort with a touch of elegance. Fluffy ricotta keeps the meatballs moist, while a garlicky spinach Alfredo coats every bite finished with a shower of Parmesan.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined do not overwork.
- Portion into 1.5-inch meatballs (about 16–18) and place on the prepared sheet.
- Bake 20–25 minutes, until golden and cooked through (internal temp 165°F/74°C).
- Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- Stir in heavy cream and bring to a gentle simmer. Add spinach and Parmesan; cook, stirring, until spinach wilts and sauce turns smooth and creamy. Season with salt and pepper.
- Transfer baked meatballs to the pan and gently coat in the sauce. Thin with a splash of warm water or milk if needed.
- Serve warm with extra Parmesan and freshly ground black pepper.
Variations
- Lemon-Herb: Add 1 tsp lemon zest to the meatball mix and finish the sauce with a squeeze of lemon.
- Spicy Alfredo: Stir 1/2–1 tsp red pepper flakes into the sauce and add extra cracked black pepper.
- Turkey or Pork: Swap ground chicken for turkey or a chicken–pork blend for richer flavor.
Cooking Notes
- Aim for uniform meatballs for even cooking; a small scoop helps.
- Bake on a rack set over the sheet for extra browning and less moisture, if desired.
- Keep the sauce at a gentle simmer; boiling can cause separation or graininess.
Serving Suggestions
- Toss with fettuccine, spaghetti, or gnocchi and extra Parmesan.
- Serve over cauliflower mash, zucchini noodles, or roasted vegetables for a lighter plate.
- Pair with garlic bread and a crisp green salad with lemon vinaigrette.
Tips
- Lightly oil your hands to prevent sticking when rolling meatballs.
- Broil the meatballs for 1–2 minutes at the end for deeper color.
- Reserve a splash of pasta water to loosen and silk up the sauce when serving with noodles.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 26 g
- Sodium: 620 mg
Frequently Asked Questions
- Q: Can I make these meatballs ahead?
A: Yes bake, cool, and refrigerate up to 3 days. Reheat gently in sauce with a splash of milk or broth. - Q: Can I freeze them?
A: Freeze baked meatballs (without sauce) up to 3 months. Thaw overnight and warm in sauce. - Q: Can I use half-and-half instead of heavy cream?
A: Yes simmer a bit longer to thicken and avoid boiling. - Q: How do I make it gluten-free?
A: Use gluten-free breadcrumbs and confirm your Parmesan and seasonings are GF.
Conclusion
Juicy baked chicken ricotta meatballs meet a silky spinach Alfredo for a cozy, crowd-pleasing dinner. The oven does the searing, the sauce brings the creaminess, and everything comes together in under an hour. Toss with pasta or serve over veggies extra Parmesan on top makes it unforgettable. Leftovers reheat like a dream.
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Juicy, tender, and luxuriously creamy, these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are weeknight-friendly comfort with a touch of elegance. Fluffy ricotta keeps the meatballs moist, while a garlicky spinach Alfredo coats every bite finished with a shower of Parmesan.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined do not overwork.
- Portion into 1.5-inch meatballs (about 16–18) and place on the prepared sheet.
- Bake 20–25 minutes, until golden and cooked through (internal temp 165°F/74°C).
- Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté 1–2 minutes until fragrant (do not brown).
- Stir in heavy cream and bring to a gentle simmer. Add spinach and Parmesan; cook, stirring, until spinach wilts and sauce turns smooth and creamy. Season with salt and pepper.
- Transfer baked meatballs to the pan and gently coat in the sauce. Thin with a splash of warm water or milk if needed.
- Serve warm with extra Parmesan and freshly ground black pepper.
Notes
- If the meatball mixture feels too soft, chill it for 15 minutes or mix in 1–2 tablespoons of additional breadcrumbs.
- For a lighter sauce, use half-and-half and let it reduce a bit longer.
- Keep the cream at a gentle simmer to prevent it from breaking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Bake + Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 140 mg
Keywords: baked chicken ricotta meatballs, spinach alfredo sauce, creamy chicken meatballs, weeknight dinner, parmesan meatballs, Italian-style meatballs