Why You’ll Love Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
These baked chicken ricotta meatballs offer an elegant yet easy-to-make dish that comes together with minimal effort. The ricotta keeps the meatballs incredibly moist and tender, while the Alfredo sauce infused with spinach brings a comforting, creamy finish. It’s perfect for those looking for a protein-rich, family-friendly dinner that feels indulgent but is still wholesome. Plus, baking the meatballs keeps things lighter and less messy than pan-frying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ground chicken
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Ricotta cheese
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Parmesan cheese
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Garlic, minced
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Egg
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Italian breadcrumbs
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Fresh parsley, chopped
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Salt and pepper
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Olive oil (for greasing or drizzling before baking)
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Butter
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Heavy cream
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Fresh spinach
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Mozzarella cheese (optional, for added richness)
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Nutmeg (optional, for a subtle depth in Alfredo sauce)
Directions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine ground chicken, ricotta cheese, Parmesan, minced garlic, egg, breadcrumbs, chopped parsley, salt, and pepper.
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Mix until just combined; avoid overmixing to keep the meatballs tender.
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Using damp hands or a small scoop, form the mixture into meatballs and place them evenly on the prepared baking sheet.
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Lightly brush or drizzle with olive oil.
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Bake for 18–22 minutes or until the meatballs are golden and fully cooked through.
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While the meatballs are baking, melt butter in a large skillet over medium heat.
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Add garlic and sauté briefly before stirring in heavy cream.
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Simmer gently, then add fresh spinach and cook until wilted.
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Stir in Parmesan and mozzarella if using, then season with salt, pepper, and a pinch of nutmeg.
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Simmer until the sauce thickens to your desired consistency.
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Add the baked meatballs to the sauce and coat them evenly before serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
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Substitute ground turkey for ground chicken if desired.
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Add red pepper flakes to the meatball mix for a spicy kick.
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Use kale or arugula in place of spinach for a different flavor profile.
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For a gluten-free version, swap out the breadcrumbs with a gluten-free alternative.
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Serve over pasta, zucchini noodles, or creamy polenta.
Storage/Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat in the microwave in 30-second intervals. For best results, add a splash of cream or milk to maintain the sauce’s creamy consistency.
FAQs
How do I keep chicken meatballs from being dry?
Using ricotta cheese adds moisture and prevents dryness. Also, avoid overcooking the meatballs.
Can I make these meatballs ahead of time?
Yes, you can prepare and shape the meatballs ahead of time. Store them covered in the fridge and bake just before serving.
Is it necessary to use ricotta in the meatballs?
Ricotta is recommended for the best texture, but you can substitute with cottage cheese or leave it out, though the meatballs may be less moist.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs (with or without sauce) for up to 2 months. Reheat in a skillet or oven with sauce.
What can I serve with these meatballs?
They pair well with pasta, mashed potatoes, steamed vegetables, or crusty bread.
How do I know when the meatballs are cooked through?
They should reach an internal temperature of 165°F (74°C) and be lightly browned on the outside.
Can I use frozen spinach?
Yes, thaw and drain frozen spinach well before adding it to the Alfredo sauce.
Is there a lighter version of Alfredo sauce?
You can lighten it by using half-and-half instead of heavy cream or try using evaporated milk.
What herbs can I add to the meatballs?
Basil, oregano, or thyme can be added for extra flavor.
Can I make this dairy-free?
Use dairy-free ricotta and cream alternatives, and omit the cheese or use plant-based options.
Conclusion
Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a flavorful, comforting dish that’s simple enough for a weeknight meal yet elegant enough to serve guests. With tender, cheesy meatballs and a creamy spinach sauce, this recipe is sure to become a favorite in your dinner rotation.
Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are tender, flavorful, and baked to golden perfection. Served over creamy spinach Alfredo sauce, they make a protein-packed, low-carb dinner that’s ready in under 45 minutes. Perfect for weeknight meals or meal prep, this comforting dish combines lean ground chicken, creamy ricotta, and savory Parmesan for irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (or almond flour for low-carb)
- 1 egg
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley (or 1 tbsp dried)
- Olive oil spray (for baking)
- For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with oil.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, onion powder, salt, pepper, and parsley. Mix until just combined — do not overmix.
- Using damp hands or a cookie scoop, form into 1.5-inch meatballs and place on the baking sheet.
- Lightly spray or brush with olive oil. Bake for 20–22 minutes, or until golden and cooked through (internal temp should reach 165°F/74°C).
- While meatballs bake, make the Spinach Alfredo Sauce:
- In a skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds.
- Stir in chopped spinach and cook until wilted.
- Pour in heavy cream, bring to a simmer, then reduce heat.
- Stir in Parmesan cheese, and season with salt, pepper, and a pinch of nutmeg. Simmer until thickened, about 3–5 minutes.
- Serve baked meatballs over the spinach Alfredo sauce. Garnish with extra Parmesan and parsley if desired.
Notes
- You can swap ground chicken with ground turkey if preferred.
- To make it gluten-free, use gluten-free breadcrumbs or almond flour.
- Serve with zucchini noodles, pasta, or mashed cauliflower for different meal styles.
- Meatballs can be frozen after baking for up to 3 months.
