I love how juicy and soft these meatballs turn out, thanks to the ricotta cheese. Baking them makes cleanup easier and keeps them light. The Alfredo sauce brings everything together with its rich, creamy texture, and the spinach adds a fresh, earthy twist. It’s one of those meals that feels fancy but is surprisingly easy to make at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground chicken
ricotta cheese
grated Parmesan cheese
breadcrumbs
large egg
garlic, minced
Italian seasoning
salt
black pepper
fresh spinach, chopped
heavy cream
shredded mozzarella cheese
olive oil
Directions
I start by preheating the oven to 400°F.
In a large bowl, I mix together the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.
I form the mixture into 1.5-inch meatballs and place them on a greased baking sheet.
I bake the meatballs for 20–25 minutes until they’re golden and fully cooked.
While they bake, I heat olive oil in a skillet and sauté the chopped spinach until wilted.
I add the heavy cream and bring it to a simmer, then stir in the mozzarella until the sauce is smooth.
Once the meatballs are ready, I transfer them to the sauce and toss gently to coat.
I serve them warm, and sometimes sprinkle a bit more Parmesan on top.
Servings and timing
This recipe makes 4 servings. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I sometimes switch the ground chicken for ground turkey when I want an even leaner version. Adding chopped fresh herbs like basil or parsley to the meatball mixture gives it a nice boost of flavor. If I’m trying to lighten things up, I use half-and-half instead of heavy cream for the Alfredo sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium-low heat until everything is warmed through. Adding a splash of milk or cream helps bring the sauce back to life. I avoid microwaving, as it can make the sauce separate.
FAQs
How do I keep chicken meatballs from being dry?
I use ricotta cheese and don’t overbake them. That combo keeps them soft and juicy.
Can I freeze these meatballs?
Yes, I freeze them without the sauce. Once cooled, I store them in a freezer-safe container for up to 2 months. I make the sauce fresh when I’m ready to serve.
What can I serve with this dish?
I like pairing it with pasta, zucchini noodles, or even roasted vegetables for a low-carb option.
Can I use frozen spinach?
I can, but I make sure to thaw and squeeze out excess moisture before adding it to the sauce.
Is there a dairy-free option?
For a dairy-free version, I use plant-based ricotta and cream, and dairy-free cheese alternatives. It takes a bit of experimenting, but it works.
Conclusion
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are rich, comforting, and surprisingly simple to make. I love how they bring together creamy textures and savory flavors in one dish. It’s a perfect recipe to impress guests or just enjoy a cozy night in.
