There’s something irresistible about meatballs, isn’t there? They’re comforting, versatile, and always a crowd-pleaser. But these Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce take things to the next level. The ricotta makes the meatballs tender and juicy, while the creamy Alfredo sauce, enriched with vibrant spinach, ties everything together beautifully. It’s the kind of dish that feels fancy but is surprisingly simple to make.

The first time I made these, it was a chilly weeknight, and I wanted something hearty but not too heavy. As the meatballs baked and the sauce simmered, the house filled with the most comforting aroma. By the time dinner was served, my family couldn’t wait to dig in. One bite, and it was unanimous: this recipe is a keeper.

Whether you’re cooking for a dinner party or a cozy night at home, these meatballs are sure to impress. Let’s get started and bring a little magic to your table.

These Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, ricotta-infused chicken meatballs with a rich, creamy Alfredo sauce loaded with fresh spinach. Perfect over pasta, rice, or even zucchini noodles, this dish is comfort food with a gourmet twist.

The recipe is straightforward and uses everyday ingredients to create a meal that’s both impressive and approachable. From the juicy meatballs to the luscious sauce, every element works together to create a restaurant-quality dish at home.

Exciting Story

The first time I made these, my husband took one bite and said, “This tastes like something you’d order at a fancy Italian restaurant.” My kids—who usually avoid anything green—surprised me by asking for seconds, spinach and all. Now, these meatballs have become a family favorite, making regular appearances at both weeknight dinners and special occasions.

Why These Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

What Makes It Special

• Tender and Juicy: Ricotta adds moisture and lightness to the chicken meatballs.
• Rich and Creamy Sauce: The Alfredo sauce is indulgent yet balanced by the freshness of spinach.
• Versatile: Pair it with pasta, rice, or even serve on their own as an appetizer.
• Simple Yet Elegant: Easy to make, but impressive enough for entertaining.

What You Need for Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

For the Meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/3 cup breadcrumbs (or almond flour for gluten-free)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for baking sheet or skillet)

For the Spinach Alfredo Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• 1/4 tsp nutmeg (optional, for depth)

For Serving:

• Cooked pasta, rice, or zucchini noodles
• Fresh parsley, for garnish
• Extra grated Parmesan, for topping

How to Make Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

1. Prepare the Meatballs: Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil. In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
2. Shape and Bake: Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through and golden on the outside.
3. Make the Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg, if using.
4. Combine and Serve: Add the baked meatballs to the skillet with the Alfredo sauce, gently tossing to coat. Serve over your choice of pasta, rice, or zucchini noodles. Garnish with fresh parsley and extra Parmesan.

Tips for Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

• Use a cookie scoop to ensure evenly sized meatballs.
• For extra browning, broil the meatballs for 1-2 minutes after baking.
• If the sauce thickens too much, add a splash of milk or chicken broth to loosen it.

Substitutions and Variations

• Swap chicken for ground turkey or pork.
• Use kale or arugula instead of spinach for a different twist.
• Add crushed red pepper flakes to the sauce for a spicy kick.
• Make it dairy-free by using coconut cream and nutritional yeast.

Make a Healthier Version

• Use low-fat ricotta and milk instead of heavy cream for the sauce.
• Serve over zucchini noodles or cauliflower rice for a lower-carb option.
• Bake the meatballs on a wire rack to reduce excess fat.

Closing for Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

And there you have it! These Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the ultimate comfort food, combining tender meatballs with a luscious sauce that’s sure to impress. Whether it’s a casual dinner or a special occasion, this dish is a guaranteed hit. Don’t forget to share your creations and explore more of our hearty, crowd-pleasing recipes. Buon appetite!

Frequently Asked Questions for Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Can I make the meatballs ahead of time?
Yes! Prepare and bake the meatballs, then refrigerate or freeze them. Reheat in the sauce when ready to serve.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze the meatballs?
Absolutely. Freeze baked meatballs on a baking sheet, then transfer to a freezer bag. Thaw and reheat in the sauce.

What if I don’t have ricotta cheese?
Cottage cheese or cream cheese can be used as a substitute.

Can I use pre-made Alfredo sauce?
Yes, but homemade sauce tastes fresher and allows you to control the ingredients.

What sides pair well with this dish?
Garlic bread, roasted vegetables, or a simple green salad are great options.

Can I make this dish gluten-free?
Use gluten-free breadcrumbs and serve with gluten-free pasta or rice.

What’s the best way to keep the meatballs moist?
Don’t overmix the meatball ingredients, and use ricotta to add moisture.

How do I thin the sauce if it’s too thick?
Add a splash of milk, chicken broth, or reserved pasta water.

Can I add mushrooms to the sauce? Absolutely! Sautéed mushrooms make a delicious addition.

What if I don’t have fresh spinach?
Frozen spinach works well. Thaw and squeeze out excess water before adding to the sauce.

How do I make this spicier?
Add a pinch of cayenne pepper or red chili flakes to the sauce.

Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Meatballs:

• 1 lb ground chicken

• 1/2 cup ricotta cheese

• 1/3 cup breadcrumbs (or almond flour for gluten-free)

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil (for baking sheet or skillet)

• For the Spinach Alfredo Sauce:

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 2 cups fresh spinach, chopped

• Salt and pepper, to taste

• 1/4 tsp nutmeg (optional, for depth)

• For Serving:

• Cooked pasta, rice, or zucchini noodles

• Fresh parsley, for garnish

• Extra grated Parmesan, for topping

Directions

• Prepare the Meatballs: Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil. In a large bowl, combine ground chicken, ricotta cheese, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
• Shape and Bake: Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through and golden on the outside.
• Make the Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg, if using.
• Combine and Serve: Add the baked meatballs to the skillet with the Alfredo sauce, gently tossing to coat. Serve over your choice of pasta, rice, or zucchini noodles. Garnish with fresh parsley and extra Parmesan.