Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

If you are on the hunt for a dish that perfectly balances comforting creaminess with wholesome flavors, the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is about to become your new go-to. This recipe brings together juicy, tender chicken meatballs enriched with ricotta for extra moisture and a delicate texture, all bathed in a luscious spinach-studded Alfredo sauce. Every bite bursts with Italian-inspired goodness, all baked to golden perfection and effortlessly impressive whether it’s a weeknight dinner or a special occasion. Trust me, this delightful combo seals the deal every time with cozy, rich flavors that feel homemade and nourishing.

Ingredients You’ll Need

The magic behind the Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe lies in using simple, fresh ingredients that each bring something vital to the table. From the creamy ricotta adding moisture and a tender crumb in the meatballs, to the fresh spinach giving the Alfredo sauce its beautiful color and subtle earthiness, every component has a purpose and enhances the overall dish.

• 1 pound ground chicken: Lean and mild, it forms the base of the meatballs for a tender bite.
• 1 cup ricotta cheese: Adds creamy moisture that keeps meatballs soft and luscious.
• 1/2 cup grated Parmesan cheese: Provides a salty, umami kick both in the meatballs and the sauce.
• 1/2 cup breadcrumbs: Helps bind the meatballs while giving them a gentle firmness.
• 1 large egg: Acts as a natural binder to hold the mixture together perfectly.
• 2 cloves garlic, minced: Infuses the meatballs with a flavorful aroma that wakes up the palate.
• 1 teaspoon dried Italian seasoning: A blend of herbs that brings classic Italian notes into the mix.
• Salt and pepper to taste: Essential seasoning to elevate all flavors in both meatballs and sauce.
• 2 tablespoons olive oil: Used to drizzle over meatballs for browning and added richness.
• 2 cups fresh spinach, chopped: Bright green and nutrient-packed, it perfectly complements the creamy sauce.
• 2 tablespoons butter: The start of the roux that thickens the Alfredo sauce with a rich flavor.
• 2 tablespoons flour: Creates the base to build a smooth and creamy sauce texture.
• 2 cups milk: Adds body and creaminess without heaviness in the sauce.
• 1 cup heavy cream: Makes the Alfredo irresistibly velvety and indulgent.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Step 1: Prepare the Meatball Mixture

Start by combining the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Use your hands or a spoon to gently mix everything until it’s evenly incorporated — careful not to overmix, which keeps the meatballs tender and juicy.

Step 2: Shape and Bake the Meatballs

Roll the mixture into golf ball-sized meatballs and arrange them on a parchment-lined baking sheet. Drizzle the olive oil over the meatballs to encourage beautiful browning. Pop them into a preheated 400°F oven and bake for 20 to 25 minutes until they’re golden and cooked through, reheating your kitchen with mouthwatering smells.

Step 3: Make the Spinach Alfredo Sauce

While the meatballs bake, melt butter in a large skillet over medium heat. Whisk in flour and cook for about a minute to form a roux, which will thicken the sauce. Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps. Simmer gently until the sauce thickens, then stir in the Parmesan cheese, a pinch of nutmeg, salt, and pepper. Finally, toss in the chopped spinach and cook just until it wilts, lending its vibrant color and mild flavor to the rich sauce.

Step 4: Combine and Serve

Once the meatballs are done, nestle them into a serving dish and generously ladle the warm spinach Alfredo sauce over the top. The silky sauce clings to each juicy meatball, making every bite irresistibly creamy and satisfying.

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Garnishes

For a fresh finishing touch, sprinkle additional grated Parmesan or finely chopped fresh parsley over the meatballs. A light drizzle of high-quality olive oil adds shine and an extra layer of flavor that makes the dish feel restaurant-worthy.

Side Dishes

This dish pairs wonderfully with simple, comforting sides like garlic buttered pasta, fluffy mashed potatoes, or even buttered crusty bread to soak up every bit of that luscious sauce. A crisp green salad on the side can also add a refreshing contrast to the creamy meatballs.

Creative Ways to Present

Try serving these meatballs over creamy polenta or stuffed inside toasted sub rolls for delightful meatball sliders. For a party, arranging them on a platter with toothpicks and a little extra sauce on the side makes a delicious and elegant appetizer everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. This allows you to enjoy the flavors without sacrificing quality or freshness.

Freezing

If you want to prepare ahead, freeze the baked meatballs on a tray before transferring to a freezer-safe container or bag. The Alfredo sauce can be frozen separately in a sealed container. Both keep well for up to 2 months, making meal planning easy and convenient.

Reheating

Reheat the meatballs gently in the oven or microwave. Warm the spinach Alfredo sauce slowly on the stovetop over low heat, stirring frequently to maintain the sauce’s creamy texture. Combine them just before serving for best results.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey works wonderfully in this Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe. It has a similar mild flavor and texture, making it a great substitute.

Is there a vegetarian alternative?

While this recipe is meat-focused, you can experiment by using plant-based ground “meat” alternatives and substituting the Parmesan with a vegetarian-friendly cheese. Keep the ricotta and sauce ingredients the same for a creamy texture.

How do I make the Alfredo sauce thicker?

To thicken your sauce, make sure to cook the roux (butter and flour) long enough before adding liquids, and simmer the sauce until it reaches your desired consistency. Adding extra Parmesan also helps thicken it naturally.

Can I prepare the meatballs in advance?

Yes! You can mix and shape the meatballs a day ahead and store them in the fridge, uncovered on a tray, to firm up. Then bake fresh when you’re ready, or bake ahead and reheat with sauce.

What can I use instead of fresh spinach?

Frozen spinach works well too — just be sure to thaw and thoroughly drain excess water before adding it to the Alfredo sauce to avoid thinning it out.

Final Thoughts

I can’t encourage you enough to dive into this Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe soon. It’s straightforward to make, packed with nourishing ingredients, and delivers a cozy, creamy experience that feels like a warm hug from the inside. Whether you’re cooking for family, friends, or just treating yourself, it’s bound to become a treasured favorite in your kitchen. Happy cooking!

Print