If you’re craving a meal that feels cozy, elegant, and downright irresistible, these Chicken Ricotta Meatballs in Spinach Alfredo Sauce are about to become your new favorite dinner obsession. Picture tender, juicy meatballs made from ground chicken and creamy ricotta, baked to perfection and then bathed in a luxuriously silky Alfredo sauce infused with bright, fresh spinach. It’s a dish that balances comforting creaminess with a subtle burst of greens—a real crowd-pleaser that will have your family asking for seconds. Whether it’s a weeknight treat or a special occasion, this recipe brings together simple ingredients in a way that feels both gourmet and totally doable.

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

Getting to know the ingredients is half the fun here, and it’s amazing how just a handful of components come together to create such depth of flavor and texture. Each one has its role: from the ricotta adding creaminess to the chicken’s mild base, the fresh parsley for an herbal lift, and the Parmesan providing that nutty, salty edge in both meatballs and sauce.

1 pound ground chicken: The lean protein base that keeps everything light yet satisfying.
1 cup ricotta cheese: Adds moisture and a creamy texture to the meatballs.
1/2 cup breadcrumbs: Helps bind the meatballs and gives structure without heaviness.
1/4 cup grated Parmesan cheese: Introduces a savory, nutty flavor that complements the chicken.
1 large egg: Binds the ingredients together to hold the meatballs firm.
2 cloves garlic, minced: Provides a burst of aromatic flavor in both meatballs and sauce.
1 teaspoon dried oregano: Adds a subtle herbaceous warmth.
1 teaspoon salt: Enhances all the natural flavors.
1/2 teaspoon black pepper: Gives a mild kick.
2 tablespoons fresh parsley, chopped: Brings a fresh, bright note.
2 tablespoons olive oil: For sautéing the spinach and building the sauce base.
3 cups fresh spinach: Adds vibrant color, nutrition, and depth to the Alfredo sauce.
2 cups heavy cream: The star of the sauce, giving it that rich, velvety consistency.
1 cup grated Parmesan cheese: Intensifies the cheesy goodness in the sauce.
1 teaspoon garlic powder: Amplifies the garlic flavor in the sauce perfectly.
Salt (to taste): Adjusts seasoning for balance.
Black pepper (to taste): Adds warmth.
1/4 teaspoon nutmeg (optional): A traditional Alfredo secret for a subtle, comforting twist.

How to Make Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Step 1: Prepare and Bake the Meatballs

Start by preheating your oven to 400°F (200°C). This ensures a hot environment that helps the meatballs cook evenly and stay juicy on the inside. Line a baking sheet with parchment paper for an easy cleanup. In a large mixing bowl, combine ground chicken, ricotta cheese, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, pepper, and chopped parsley. Mix everything gently but thoroughly—overmixing can toughen the meatballs. Shape the mixture into uniform 1.5-inch meatballs and place them evenly spaced on the baking sheet. Bake for about 20 minutes or until the meatballs reach an internal temperature of 165°F. This step guarantees perfectly cooked, tender meatballs every time.

Step 2: Sauté the Spinach

While the meatballs are in the oven, heat olive oil in a large skillet over medium heat. Toss in your fresh spinach and sauté just until wilted, which takes about 2 to 3 minutes. This quick cook preserves the vibrant color and fresh flavor of the greens, making the sauce lively instead of heavy.

Step 3: Create the Spinach Alfredo Sauce

Once the spinach has wilted, pour in the heavy cream, and immediately add grated Parmesan, garlic powder, salt, pepper, and the optional nutmeg. Stir gently and let the mixture simmer for 5 to 7 minutes until the sauce thickens into a luscious, velvety texture. The combination of cheeses and cream results in a sauce that beautifully coats each meatball, marrying all the flavors together.

Step 4: Combine Meatballs and Sauce

Carefully transfer the hot meatballs from the baking sheet to the skillet with the Alfredo sauce. Gently toss and coat each meatball with the spinach-infused creaminess. Allow everything to simmer together for an additional 5 minutes. This melding time is when the flavors truly bloom, and the sauce clings perfectly to every bite.

How to Serve Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Garnishes

Fresh garnishes really elevate this dish to something special. Sprinkle a little extra chopped parsley or freshly grated Parmesan on top to add a burst of color and a final cheesy touch. A few red pepper flakes can also add just the right amount of heat if you’re feeling adventurous.

Side Dishes

Because the Chicken Ricotta Meatballs in Spinach Alfredo Sauce are so rich and creamy, pairing them with lighter sides works beautifully. Consider a crisp green salad with lemon vinaigrette, roasted asparagus, or even garlic bread for dipping. If you want to serve pasta, simple buttered noodles or linguine make a great base to soak up the sauce without stealing the spotlight from the star meatballs.

Creative Ways to Present

For a fun twist, try serving these meatballs over polenta or mashed potatoes for a comforting, rustic vibe. You can also transform the dish into elegant sliders by placing meatballs inside mini rolls with a drizzle of the spinach Alfredo for a crowd-pleasing appetizer that’s both impressive and easy to eat.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the meatballs and sauce have cooled to room temperature before sealing to maintain freshness and flavor.

Freezing

You can freeze the cooked meatballs separately or already coated in the spinach Alfredo sauce. For best results, freeze them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Alternatively, use a microwave in short bursts, stirring between intervals until heated through. Adding a splash of cream or milk can help refresh the sauce’s texture.

FAQs

Can I use other types of ground meat for this recipe?

Absolutely! While ground chicken keeps the meatballs light, you can substitute ground turkey or even a blend of beef and pork for a richer flavor and different texture.

Is ricotta cheese essential in these meatballs?

Yes, ricotta is key to achieving that creamy, tender texture inside the meatballs. If you must substitute, cottage cheese can work but expect a slightly different consistency.

Can I make the sauce dairy-free or lighter?

You could lighten the sauce by swapping heavy cream for half-and-half or a plant-based cream alternative, though the texture and richness will be a bit different.

How do I know when the meatballs are fully cooked?

Using a meat thermometer is the safest bet—look for an internal temperature of 165°F. They should also be firm to the touch and no longer pink inside.

Can I prepare the meatballs in advance?

Definitely. You can mix and shape the meatballs a day ahead and keep them refrigerated, or freeze them raw and bake when ready. This makes dinner prep super convenient for busy days.

Final Thoughts

If you’re ready to fall in love with a dish that’s both indulgent and wholesome, you absolutely must try these Chicken Ricotta Meatballs in Spinach Alfredo Sauce. It’s one of those recipes that feels like a warm hug on a plate, blending simple ingredients into a deliciously impressive meal. Trust me, once you taste the tender meatballs swimming in that creamy, garlicky spinach Alfredo, you’ll want to make this your go-to dinner again and again. So go ahead, get cooking, and enjoy every bite!

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

★★★★★

5 from 20 reviews

Author: Jack
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

These Chicken Ricotta Meatballs are tender and flavorful, baked to perfection and served in a creamy spinach Alfredo sauce. This comforting dish blends savory ground chicken and creamy ricotta with a rich Parmesan-infused sauce loaded with fresh spinach, perfect for a satisfying weeknight dinner or a special occasion.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated.
Shape the Meatballs: Form the mixture into meatballs about 1.5 inches in diameter, ensuring they’re uniform in size for even cooking. Place them spaced apart on the prepared baking sheet.
Bake the Meatballs: Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
Sauté the Spinach: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes.
Make the Alfredo Sauce: Pour in the heavy cream and stir in grated Parmesan cheese, garlic powder, salt, black pepper, and optional nutmeg. Simmer the mixture for 5-7 minutes until the sauce thickens slightly.
Combine Meatballs with Sauce: Once the meatballs are cooked, transfer them to the skillet with the Alfredo sauce. Coat them gently with the sauce to ensure they’re evenly covered.
Simmer Together: Let the meatballs and sauce simmer together for an additional 5 minutes to allow the flavors to meld before serving.

Notes

To ensure tender meatballs, avoid overmixing the meat mixture.
You can substitute fresh breadcrumbs with panko for a lighter texture.
Use low-fat ricotta and cream for a lighter version, but the sauce may be less rich.
Nutmeg is optional but adds a warm, aromatic touch to the sauce.
Serve over pasta, rice, or with crusty bread to soak up the sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking and Sautéing
Cuisine: Italian-American