Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ground chicken becomes an exceptional comfort food with this recipe for Chicken Ricotta Meatballs with Spinach Alfredo Sauce. The secret is in the ricotta cheese, which adds a rich, savory flavor that complements the creamy spinach alfredo sauce and keeps the meatballs moist.

I remember the first time I tasted this dish, it was earlier at a restaurant with friends. I ordered it by accident, and from that moment on, I was hooked. I even learned how to make it at home and now I think I’ve surpassed the restaurant

Ingredients List

For the Baked Chicken Ricotta Meatballs:

• 1 lb ground chicken (93/7 lean-to-fat ratio recommended)
• 1 cup whole milk ricotta cheese (the secret to ultra-tender meatballs)
• 1/2 cup panko breadcrumbs (creates perfect texture)
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg (binding agent)
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for brushing

For the Spinach Alfredo Sauce:

• 4 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cups fresh spinach leaves
• Salt and pepper to taste
• Pinch of nutmeg (optional, but recommended)

Smart 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

Tools and Equipment

Essential Kitchen Tools for Success

• Large mixing bowl for combining meatball ingredients
• Baking sheet with parchment paper
• Large skillet or saucepan for alfredo sauce
• Whisk for smooth sauce preparation.
• Cookie scoop or small ice cream scoop (ensures uniform meatball size)
• Meat thermometer (ensures food safety)
• Fine-mesh strainer (if using frozen spinach)

Timing for chicken ricotta meatballs with spinach alfredo sauce

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Serves: 4-6 people

Step-by-Step Guide

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

1. Put parchment paper on a large baking sheet and preheat the oven to 400°F (200°C). This prevents sticking and ensures easy cleanup.
2. 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.
3. 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.
4. Lightly brush each meatball with olive oil using a pastry brush. This creates beautiful golden browning and prevents surface drying.
5. 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)

1. Melt the butter in a large pan over medium heat while the meatballs are baking. Don’t let it brown—just melt completely.
2. Add minced garlic and sauté for exactly 1 minute until fragrant but not browned. Burnt garlic creates bitter flavors.
3. Slowly pour in heavy cream while whisking constantly. This prevents lumps and ensures a smooth texture.
4. 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.
5. 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)

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

Pro Cooking Tips

Expert Secrets for Restaurant-Quality Results

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

Serving Suggestions

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.

Mistakes to Avoid

• When the meat mixture is overmixed, thick, tough meatballs are produced. Mix just until ingredients are barely combined
• Making meatballs too large: Oversized meatballs won’t cook evenly. Stick to 1.5-inch diameter
• Ignoring the oil brush: This might result in dry exteriors and hinder appropriate browning.
• Considering the interior temperature: Use a thermometer at all times; undercooked chicken is harmful.
• High heat catastrophe: Cooking alfredo on high heat causes the sauce to separate or curdle
• Adding cheese too quickly: Gradually incorporate Parmesan to prevent clumping
• Using pre-shredded cheese: Contains anti-caking agents that prevent smooth melting
• Overcooking the spinach: Add spinach at the end to maintain vibrant color and texture
• Sauce too thin: Simmer longer to reduce, or add a cornstarch slurry

Nutrition Facts

Per Serving (Based on 6 servings):

• Calories: 420
• Protein: 28g
• Carbohydrates: 8g
• Fat: 32g
• Fiber: 1g
• Sodium: 680mg
• Calcium: 285mg (excellent source)
• 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 4

Calories 420 kcal

Ingredients

  

For the Baked Chicken Ricotta Meatballs

• 1 lb ground chicken 93/7 lean-to-fat ratio recommended
• 1 cup whole milk ricotta cheese the secret to ultra-tender meatballs
• ½ cup panko breadcrumbs creates perfect texture
• ¼ cup freshly grated Parmesan cheese
• 1 large egg binding agent
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil for brushing

For the Spinach Alfredo Sauce

• 4 tbsp butter
• 4 cloves garlic minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cups fresh spinach leaves
• Salt and pepper to taste
• Pinch 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

Expert Secrets for Restaurant-Quality Results

 

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

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Per Serving (Based on 6 servings):

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

Keyword chicken meatballs, spinach Alfredo, creamy meatballs, ricotta chicken, weeknight dinner, low carb, family meal, comfort food, chicken ricotta meatballs with spinach alfredo sauce

FAQ Section

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 game-changing recipes, and don’t forget to rate this recipe after you’ve tried it. Your feedback helps other home cooks discover this incredible dish!