Name: Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1/2 cup Italian breadcrumbs (or regular breadcrumbs); 1/2 cup milk; 1 medium onion, very finely chopped; 3 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 1/4 cup sun-dried tomatoes, finely chopped; 1.5 pounds (700 grams) ground chicken or turkey; 6 ounces whole milk ricotta (approximately 3/4 cup); 1 large egg; 1/3 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt, to taste; 6 bacon strips; 4 tablespoons butter; 2 garlic cloves, minced; 1 1/2 cups heavy cooking cream (35% fat); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups freshly grated Parmesan cheese; 5 ounces (150 grams) baby spinach; 1 tablespoon fresh parsley, for garnish; Chopped cooked bacon (from above)

Jump to Recipe

If you are craving a dish that feels both comforting and indulgently fresh, the Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe will quickly become one of your all-time favorites. Juicy, tender meatballs made with ground chicken and creamy ricotta are enhanced by sun-dried tomatoes and aromatic herbs, then baked to perfection. The real magic happens when these meatballs are bathed in a velvety spinach Alfredo sauce, studded with crispy bacon and Parmesan, creating a vibrant and luscious experience that’s perfect for any night of the week.

The image shows a white bowl filled with six meatballs covered in a creamy white sauce with small green herb pieces. The meatballs are browned on top with a slightly crispy texture. Around the meatballs, fresh spinach leaves are mixed within the sauce, adding dark green color and a fresh look. The creamy sauce coats the meatballs and spinach evenly, pooling at the bottom of the bowl. Thin spaghetti strands peek out from under the meatballs toward the back of the bowl. A metal spoon is partially visible on the right side, resting in the sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is built on simple yet essential ingredients, each thoughtfully chosen to bring harmonious balance to the dish’s taste, texture, and appearance. From fresh herbs to rich cheeses and hearty bacon, these components work together to deliver an unforgettable meal.

Italian breadcrumbs: They soak up moisture and bind the meatballs, ensuring they stay tender.
Milk: Softens the breadcrumbs, adding an extra layer of moisture.
Onion and garlic: Finely chopped for a fragrant base with pungent, savory notes.
Fresh parsley: Adds a bright, herbaceous freshness.
Sun-dried tomatoes: Provide a subtle sweetness and chewy texture contrast.
Ground chicken: The lean protein that keeps the meatballs light and flavorful.
Whole milk ricotta: Creates creamy, melt-in-your-mouth meatballs.
Egg: Acts as a natural binder, holding everything together perfectly.
Parmesan cheese: Offers a salty, nutty depth in both meatballs and sauce.
Italian seasoning: A fragrant blend of herbs for that signature flavor punch.
Salt: Enhances and balances all the flavors.
Bacon strips: Crispy bits that bring smoky richness to the sauce.
Butter: Adds luscious creaminess and flavor to the sauce base.
Heavy cream: Creates that indulgent, silky texture in the Alfredo sauce.
Spinach: Fresh baby leaves that wilt into the sauce for color and nutrients.

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Step 1: Preheat Oven

Begin by heating your oven to 450°F (235°C). Line a large baking sheet with parchment paper for easy cleanup and to keep your meatballs from sticking during baking. This high heat will help your meatballs develop a delicious, crisp exterior while keeping the inside tender and juicy.

Step 2: Prepare Breadcrumbs Mixture

In a medium bowl, combine the Italian breadcrumbs with milk and allow them to soak for about 2 minutes. This step is crucial because the soaked breadcrumbs add moisture, ensuring your meatballs aren’t dry or tough.

Step 3: Prepare Vegetable Mix

Next, toss the finely chopped onion, garlic, parsley, and sun-dried tomatoes into a food processor. Pulse until everything is chopped finely, which helps distribute these flavorful bits evenly throughout the meatballs for bursts of savory and slightly sweet taste.

Step 4: Make Meatball Mixture

In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, the egg, ricotta, freshly grated Parmesan cheese, Italian seasoning, and salt. Mix gently just until everything is incorporated. Overmixing can cause the meatballs to be dense, so keep it light and easy.

Step 5: Form Meatballs

Shape the mixture into about 18 to 20 meatballs, each approximately 2.5 inches in diameter. Cozy them on your prepared baking sheet and give them a quick spray of cooking oil to help achieve that golden finish.

Step 6: Bake Meatballs

Pop the baking sheet into the preheated oven and bake for 15 to 20 minutes. You’ll know they are ready when the exterior is crisp and the internal juices run clear, signaling perfectly cooked meatballs.

Step 7: Prepare Sauce

While your meatballs are baking, it’s time to make the spinach Alfredo sauce. Start by frying the bacon strips in a large skillet until crisp. Remove the bacon and set aside. In the bacon fat, melt butter and sauté the minced garlic until fragrant. Then pour in the heavy cream, season with salt and pepper, and whisk in the grated Parmesan cheese until completely melted and silky. Lastly, add the baby spinach and cook until just wilted, adding a vibrant green color and a fresh vegetable touch.

Step 8: Combine Meatballs With Sauce

Gently transfer your baked meatballs into the skillet with the Alfredo sauce. Let everything simmer together for 2 more minutes to meld those fantastic flavors. The sauce thickens slightly while coating each meatball beautifully.

How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Garnishes

Sprinkle freshly chopped parsley and crumbled crispy bacon on top to add fresh herbaceous notes and smoky crunch. These simple touches elevate your presentation and add layers of flavor.

Side Dishes

This dish pairs wonderfully with a bed of al dente pasta like fettuccine, penne, or even zoodles for a lighter option. Garlic bread or a crisp Caesar salad also complement the hearty meatballs and creamy sauce nicely.

Creative Ways to Present

Try serving the meatballs over creamy polenta or roasted mashed potatoes for a comforting twist. Another idea is to skewer the meatballs for a party appetizer version, drizzling the spinach Alfredo sauce on the side for dipping.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten meatballs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making leftovers just as delicious.

Freezing

You can freeze cooked meatballs separately or with sauce. Place the meatballs on a parchment-lined tray to freeze individually before transferring into a freezer-safe bag or container. Use within 2 months for best quality.

Reheating

Reheat the meatballs gently in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. Alternatively, use a microwave, stirring occasionally to ensure even heating without drying out the dish.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey is a perfect substitute in the Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe, offering a similarly mild flavor and lean protein content.

Is it possible to make this recipe gluten-free?

Yes, simply swap the Italian breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the meatballs tender without gluten.

How do I know when the meatballs are fully cooked?

Cook until the meatballs are golden and firm to the touch, about 15-20 minutes at 450°F. You can also check by cutting one open to ensure it’s no longer pink inside.

Can I make the sauce dairy-free?

For a dairy-free version, use coconut cream or cashew cream and a dairy-free Parmesan alternative to recreate the richness of the spinach Alfredo sauce.

Can these meatballs be baked in advance?

Yes, you can bake the meatballs ahead of time and store them covered in the fridge. Warm them in the sauce just before serving to bring everything together beautifully.

Final Thoughts

I truly hope you give the Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe a try because it ticks all the boxes for a dish that’s hearty, flavorful, and just downright comforting. The blend of creamy ricotta, fresh spinach, and crispy bacon in a dreamy Alfredo sauce makes this recipe a shining star in any kitchen. Get ready for some happy plates and satisfied smiles!