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.
