Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Minced chicken becomes an exceptional comfort food with this recipe for Chicken Ricotta Meatballs with Spinach Alfredo Sauce. The secret lies in the ricotta cheese, which adds a rich and delicious flavor that complements the spinach Alfredo sauce. I remember the first time I tasted this dish, it was at a restaurant with friends. I ordered it by chance, and from that moment on, I became addicted to it. I even learned how to make it at home, and now I think I’ve surpassed the restaurant’s level.

Ingredients List

You’ll need:

• ground chicken (93/7 lean-to-fat ratio recommended)
• whole milk ricotta cheese (the secret to ultra-tender meatballs)
• panko breadcrumbs (creates perfect texture)
• freshly grated Parmesan cheese
• egg (binding agent)
• garlic, minced
• Italian seasoning
• black pepper
• olive oil for brushing

For the Spinach Alfredo Sauce:

• butter
• heavy cream
• freshly grated Parmesan cheese
• fresh spinach leaves
• Salt and pepper
• Pinch of nutmeg

Substitutions and Recipe Options

• Ground turkey can replace chicken for similar results. check our Ground Turkey and Rice Recipes for guidance
• Part-skim ricotta works but may result in slightly less tender meatballs.
• Frozen spinach (thawed and drained) can substitute for fresh spinach.
• Half-and-half can replace heavy cream with a lighter sauce.
• Gluten-free breadcrumbs for dietary restrictions

What is chicken ricotta meatballs with spinach alfredo sauce

Chicken ricotta meatballs with spinach Alfredo sauce are tender, melt in your mouth meatballs made from ground chicken and creamy ricotta, simmered in a rich, garlicky Alfredo sauce folded with fresh spinach. To be honest with you, the first time I made this, I was shocked at how comforting it felt like fancy restaurant food without the fuss. It’s cozy, creamy, and genuinely soul-warming.

Timing

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

How to Make chicken ricotta meatballs with spinach alfredo sauce

Preparing the chicken ricotta meatballs

In a large mixing bowl, gently combine 1 lb ground chicken, ricotta cheese, panko breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Use a fork to mix just until ingredients are barely combined—overmixing develops gluten and creates dense, tough meatballs.

Wet your hands slightly to prevent sticking, then form the mixture into 20-24 evenly sized meatballs (approximately 1.5 inches in diameter). For even cooking, a cookie scoop guarantees consistent size. Place in rows of one inch on the baking sheet you have prepared.

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Lightly brush each meatball with olive oil using a pastry brush. This creates beautiful golden browning and prevents surface drying.

Creating the Spinach Alfredo Sauce

Melt the butter in a large skillet over medium heat. Add the minced garlic and stir for exactly one minute. Slowly pour in the heavy cream, stirring constantly. This prevents lumps from forming and ensures a smooth consistency.

Let the cream simmer gently for 3-4 minutes, then gradually add the freshly grated Parmesan cheese, whisking until melted.

Add the fresh spinach leaves and cook until wilted (about 2 minutes). For added depth of flavor, add a pinch of nutmeg and season with salt and pepper.

The Perfect Finish

Carefully transfer your golden chicken ricotta meatballs with spinach alfredo sauce by gently nestling them into the creamy sauce.

Simmer everything together for 2-3 minutes, spooning sauce over meatballs to coat completely. This allows flavors to marry beautifully.

Serve immediately over al dente pasta, creamy polenta, or with warm crusty bread for sopping up every drop of sauce.

Pro Cooking Tips

Meatball Mastery Tips:

• Don’t skip the ricotta rest: Let the mixture sit for 10 minutes before forming meatballs. This allows breadcrumbs to fully hydrate.
• Use the palm roll technique: Roll meatballs between your palms, not your fingers, for perfectly round shapes. (learn more techniques in our Rotel Sausage Balls
• Uniform sizing matters: Use a cookie scoop to ensure even cooking.
• Internal temperature is key: Always check that meatballs reach 165°F for food safety.

Alfredo Sauce Excellence:

• Temperature control: Keep heat at medium to prevent the sauce from breaking
• Fresh Parmesan only: Pre-grated cheese won’t melt as smoothly
• Pasta water trick: Add 2-3 tablespoons of pasta cooking water if sauce seems too thick
• Timing is everything: Make sauce while meatballs bake for optimal temperature coordination

How to Serve chicken ricotta meatballs with spinach alfredo sauce

Creative Ways to Enjoy Your Chicken Ricotta Meatballs

• Over al dente penne or rigatoni for the ultimate comfort meal
• With garlic bread and a simple Caesar salad
• Over creamy polenta for a sophisticated twist
• With roasted vegetables like zucchini, bell peppers, and cherry tomatoes (try our Steak Salad recipe for perfect pairings)
• Appetizer style: Serve with toothpicks as an elegant party appetizer similar to our Cranberry Jalapeno Meatballs
• Do you like meatball recipes? Explore our range of easy meat recipes for more delicious shapes Cheesy Garlic Chicken Wraps, or try the famous Creamy Parmesan Italian Sausage Soup for another creamy food to comfort.

How to Store and Reheat

To store chicken ricotta meatballs with spinach Alfredo sauce, let everything cool completely, then place the meatballs and sauce together in an airtight container. Refrigerate for up to 3 days or freeze for about 2 months. When reheating, warm them gently on the stovetop or in the microwave at medium power so the sauce doesn’t separate. A splash of milk or broth brings the creaminess back trust me, it works every time.

Nutrition Facts

Per Serving (Based on 6 servings):

• Calories: 420
• Protein: 28g
• Carbohydrates: 8g
• Fat: 32g
• Fiber: 1g
• Sodium: 680mg
• Calcium: 285mg
• Iron: 2.1mg

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

By Nancy

Craving creamy comfort food? Chicken Ricotta Meatballs with Spinach Alfredo Sauce delivers flavor in every bite. Try this cozy dish tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6

Calories 420 kcal

Ingredients

  

For the Baked Chicken Ricotta Meatballs

• ground chicken 93/7 lean-to-fat ratio recommended
• whole milk ricotta cheese the secret to ultra-tender meatballs
• panko breadcrumbs creates perfect texture
• freshly grated Parmesan cheese
• large egg binding agent
• garlic minced
• Italian seasoning
• salt
• black pepper
• olive oil for brushing

For the Spinach Alfredo Sauce

• butter
• garlic minced
• heavy cream
• freshly grated Parmesan cheese
• fresh spinach leaves
• Salt and pepper to taste
• of nutmeg

Instructions

 

Preparing the chicken ricotta meatballs with spinach alfredo sauce (15 minutes)

• Put parchment paper on a large baking sheet and preheat the oven to 400°F (200°C). This prevents sticking and ensures easy cleanup.
• In a large mixing bowl, gently combine 1 lb ground chicken, ricotta cheese, panko breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Use a fork to mix just until ingredients are barely combined—overmixing develops gluten and creates dense, tough meatballs.
• Wet your hands slightly to prevent sticking, then form the mixture into 20-24 evenly sized meatballs (approximately 1.5 inches in diameter). For even cooking, a cookie scoop guarantees consistent size. Place in rows of one inch on the baking sheet you have prepared.
• Lightly brush each meatball with olive oil using a pastry brush. This creates beautiful golden browning and prevents surface drying.
• The meatballs should be brown and have an internal temperature of 165°F (74°C) after 18 to 20 minutes of baking. Check the largest meatball with a meat thermometer.

Creating the Spinach Alfredo Sauce (10 minutes)

• Melt the butter in a large pan over medium heat while the meatballs are baking. Don’t let it brown—just melt completely.
• Add minced garlic and sauté for exactly 1 minute until fragrant but not browned. Burnt garlic creates bitter flavors.
• Slowly pour in heavy cream while whisking constantly. This prevents lumps and ensures a smooth texture.
• Let cream simmer gently for 3-4 minutes until it coats the back of a spoon, then gradually whisk in freshly grated Parmesan cheese until melted.
• Add fresh spinach leaves and cook just until wilted (about 2 minutes). For depth, add a touch of nutmeg and season with salt and pepper.

The Perfect Finish (5 minutes)

• Carefully transfer your golden chicken ricotta meatballs with spinach alfredo sauce by gently nestling them into the creamy sauce.
• Simmer everything together for 2-3 minutes, spooning sauce over meatballs to coat completely. This allows flavors to marry beautifully.
• Serve immediately over al dente pasta, creamy polenta, or with warm crusty bread for sopping up every drop of sauce.

Notes

Nutritional Information

• Calories: 420
• Protein: 28g
• Carbohydrates: 8g
• Fat: 32g
• Fiber: 1g
• Sodium: 680mg
• Calcium: 285mg 
• Iron: 2.1mg

Keyword chicken ricotta meatballs with spinach alfredo sauce

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Conclusion

This chicken ricotta meatballs with spinach alfredo sauce recipe delivers restaurant-quality results with simple techniques and readily available ingredients.

Ready to make dinner magical? Try this recipe tonight and experience the difference that ricotta makes in creating the most tender chicken meatballs you’ve ever tasted. Share your results in the comments below, subscribe to our blog for more recipes