Why You’ll Love This Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Hey there, food lovers! Are you craving a comforting, flavorful meal that’s also surprisingly quick and easy to make? Then look no further! This baked chicken ricotta meatball recipe with creamy spinach Alfredo sauce is your new go-to. Imagine this: tender, juicy chicken meatballs bursting with the subtle tang of ricotta and Parmesan, nestled in a luxuriously creamy spinach Alfredo sauce. It’s a symphony of textures and tastes – the melt-in-your-mouth meatballs, the delicate spinach, the rich, velvety sauce… pure comfort food heaven! This recipe isn’t just about deliciousness; it’s also about convenience. Baking the meatballs ensures they’re perfectly cooked through and wonderfully moist, eliminating any worries about overcooked or dry chicken. The entire dish comes together relatively quickly, making it perfect for a busy weeknight dinner or a special weekend treat. Get ready to impress your family and friends (or just treat yourself!) with this unbelievably satisfying meal. You’ll be licking your plate clean, guaranteed. The aroma alone will fill your kitchen with warmth and inviting scents, setting the perfect mood for a cozy and delicious evening.

What You’ll Need

This recipe uses simple, readily available ingredients that you likely already have in your pantry! Here’s what you’ll need:

For the Chicken Ricotta Meatballs:

1 lb ground chicken: The star of the show! Look for lean ground chicken for a healthier option.
1/2 cup ricotta cheese: Adds moisture and a delightful tang to the meatballs.
1/2 cup grated Parmesan cheese: Provides a salty, umami flavor and helps bind the meatballs.
1/3 cup Italian-style breadcrumbs: Adds texture and helps hold the meatballs together.
1 egg: Acts as a binder, keeping everything nicely cohesive.
2 cloves garlic, minced: Infuses the meatballs with a delicious garlicky aroma.
1 tsp onion powder: Adds a subtle oniony depth of flavor.
1 tsp Italian seasoning: A classic blend of herbs that perfectly complements the chicken.
Salt and black pepper, to taste: Essential for seasoning and bringing out the flavors.
Olive oil spray or drizzle: For lightly greasing the baking pan.

For the Spinach Alfredo Sauce:

2 tbsp butter: The foundation for a rich and creamy sauce.
2 cloves garlic, minced: More garlic goodness for that irresistible aroma!
2 tbsp all-purpose flour: Thickens the sauce to create the perfect creamy consistency.
2 cups milk (whole preferred): Provides creaminess and richness.
1 cup heavy cream: Adds extra richness and a luxurious texture.
1 cup grated Parmesan cheese: More Parmesan for that extra cheesy goodness.
Salt and pepper, to taste: For seasoning the sauce to perfection.
2 cups fresh baby spinach, roughly chopped: Adds a healthy dose of greens and vibrant color.
Optional: pinch of ground nutmeg: A subtle warming spice that enhances the sauce.

Optional for Serving:

Cooked pasta (linguine, fettuccine, or penne): The perfect vehicle for this amazing sauce.
Fresh parsley or basil for garnish: Adds a pop of freshness and color.
Extra grated Parmesan on top: Because who can ever have too much Parmesan?

Step-by-Step Instructions

Let’s get cooking! This recipe is easier than you think.

Prepare the Meatballs: In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Gently mix with your hands until just combined – be careful not to overmix, as this can make the meatballs tough.
Shape the Meatballs: Roll the mixture into 1-inch meatballs. Tip: Wet your hands slightly to prevent the mixture from sticking.
Bake the Meatballs: Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with olive oil. Arrange the meatballs on the prepared baking sheet, leaving some space between each one for even cooking. Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. Tip: Flip the meatballs halfway through for even browning.
Make the Alfredo Sauce: While the meatballs are baking, prepare the Alfredo sauce. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Tip: Don’t burn the garlic! Lower the heat if needed.
Create the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly thickened. This creates a roux, which will help thicken the sauce.
Add the Liquids: Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk until the sauce comes to a simmer and thickens slightly. Tip: If the sauce is too thick, add a little more milk; if it’s too thin, simmer it for a few more minutes.
Stir in the Cheese and Spinach: Reduce the heat to low. Stir in the Parmesan cheese until melted and smooth. Add the 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 Alfredo sauce, gently tossing to coat. Serve immediately over your favorite pasta, garnished with fresh parsley or basil, and extra Parmesan cheese.

Tips for Success

Here are a few tips to guarantee perfectly delicious meatballs and creamy sauce every time:

Don’t overmix the meatball mixture: Overmixing can result in tough meatballs. Gently combine the ingredients until just mixed.
Use high-quality ingredients: The flavor of your dish depends on the quality of ingredients. Use fresh, flavorful ingredients whenever possible.
Don’t overcrowd the baking sheet: This will ensure the meatballs cook evenly and don’t steam.
Cook the garlic gently: Avoid burning the garlic, as this will result in a bitter taste.
Adjust the seasoning to your taste: Feel free to adjust the amount of salt, pepper, and other seasonings to your liking.

Variations to Try

Want to put your own spin on this recipe? Here are a few delicious variations:

Sun-dried Tomato and Basil: Add sun-dried tomatoes and fresh basil to the meatball mixture for a Mediterranean twist.
Spicy Meatballs: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meatball mixture for a kick.
Vegetarian Version: Substitute the ground chicken with lentils or mushrooms for a hearty vegetarian option.
Gluten-Free: Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
Creamy Mushroom Alfredo: Sauté some mushrooms with the garlic for a richer, earthier sauce.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the meatballs and sauce in a saucepan on the stovetop over low heat, or in the microwave in 30-second intervals, stirring frequently to prevent burning. Freezing is also an option. Allow the dish to cool completely before transferring to freezer-safe containers. The meatballs and sauce freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating gently. While reheating, add a splash of milk or cream to maintain moisture and creaminess.

Frequently Asked Questions

Here are some answers to frequently asked questions about this recipe:

Can I use different types of pasta? Absolutely! This sauce is delicious with any type of pasta, from spaghetti and penne to fettuccine and linguine.
Can I substitute the ricotta cheese? While ricotta adds a unique flavor and moisture, you can try using cottage cheese or even cream cheese as a substitute, but keep in mind that the texture and taste may differ slightly.
How long does the dish last in the fridge? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the meatballs ahead of time? Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 2 days before baking.
Is it possible to make this recipe gluten-free? Yes, by simply using gluten-free breadcrumbs. Make sure to check that all other ingredients used are also gluten-free certified.

The Final Word

This baked chicken ricotta meatball recipe with creamy spinach Alfredo sauce is a true crowd-pleaser! It’s a delicious, comforting, and relatively easy meal perfect for any occasion. The combination of tender meatballs, rich sauce, and healthy spinach creates a flavor profile that is both satisfying and sophisticated. So, ditch the takeout and try this recipe tonight. You won’t regret it! Let me know in the comments how it turned out, and don’t forget to rate the recipe! Happy cooking!

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender chicken ricotta meatballs in a creamy spinach Alfredo sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings 4 servings

Calories 500 kcal

Equipment

Baking Sheet For baking the meatballs
Large skillet For making the sauce

Ingredients

Chicken Ricotta Meatballs

1 lb ground chicken
0.5 cup ricotta cheese
0.5 cup grated Parmesan cheese
0.33 cup Italian-style breadcrumbs
1 egg

Spinach Alfredo Sauce

2 tbsp butter
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk (whole preferred)
1 cup heavy cream

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Gently mix until just combined.
Roll the mixture into 1-inch meatballs.
Lightly spray a baking sheet with olive oil and arrange the meatballs on it.
Bake for 20-25 minutes, or until cooked through.
While the meatballs are baking, prepare the sauce. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, or until slightly thickened.
Stir in Parmesan cheese, salt, pepper, and spinach. Cook until spinach is wilted and cheese is melted. Serve the meatballs over cooked pasta, topped with the spinach Alfredo sauce, fresh parsley or basil, and extra Parmesan cheese.

Notes

Optional: Add a pinch of ground nutmeg to the Alfredo sauce for extra flavor.