Name: Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 large egg; 1/2 cup fresh breadcrumbs or panko; 2 garlic cloves, minced; 2 tbsp chopped fresh parsley or basil; Salt and freshly ground black pepper, to taste; 1 tbsp olive oil (for skillet, if using); For sauce: 2 tbsp butter; 2 garlic cloves, minced; 3/4 cup heavy cream or half-and-half; 2 cups fresh spinach, roughly chopped (or baby spinach); 1/3 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste

I love these baked chicken ricotta meatballs served with a creamy spinach Alfredo sauce—it’s a lighter yet indulgent dish, combining tender meatballs with a velvety, green sauce that’s perfect over pasta, veggies, or enjoyed on their own.

Why You’ll Love This Recipe

I adore how the moist ricotta-filled chicken meatballs pair beautifully with the rich, cheesy spinach Alfredo sauce. It feels indulgent and satisfying, yet it’s lighter than traditional meatballs and Alfredo dishes. Everything bakes and simmers in one pot or oven dish, making it great for a comforting, easy meal without a ton of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Ricotta cheese
Parmesan cheese, grated
Egg (for binding)
Fresh breadcrumbs or panko
Garlic, minced
Fresh parsley or basil, chopped
Salt and freshly ground black pepper
Olive oil

For the Spinach Alfredo Sauce:

Butter
Garlic, minced
Heavy cream or half‑and‑half
Fresh spinach, roughly chopped (or baby spinach)
Parmesan cheese, freshly grated
Salt and pepper

Directions

I preheat the oven to around 375 °F (190 °C) and line a baking sheet or oven-safe skillet with parchment or lightly grease it.
In a large bowl, I mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, herbs, salt, and pepper until just combined.
I roll the mixture into evenly sized meatballs (about 1½-inch balls) and place them on the prepared baking sheet.
I bake them for about 18–20 minutes until the edges start to firm and the internal temperature reaches 165 °F (74 °C).
While the meatballs bake, I start the Alfredo sauce: I melt butter in a skillet over medium heat and sauté minced garlic until fragrant.
I add cream and bring to a gentle simmer, then stir in chopped spinach until it wilts.
I gradually whisk in Parmesan cheese until the sauce becomes smooth and creamy, then season with salt and pepper.
Once the meatballs are done, I transfer them into the skillet with the sauce, gently stirring to coat each one.
I warm everything together for a couple more minutes so the flavors meld and the sauce thickens slightly.
I serve these meatballs over pasta, rice, roasted veggies, or even mashed potatoes, spooning extra sauce on top.

Servings and timing

This recipe yields about 4 servings (12–16 meatballs). Prep takes roughly 15 minutes, baking takes 18–20 minutes, and finishing in sauce takes another 5 minutes—so it’s ready in under 45 minutes total.

Variations

I sometimes swap ground chicken for turkey or lean pork for a different flavor profile.
I mix in sautéed mushrooms or chopped sun-dried tomatoes into the sauce for extra depth.
I use spinach and kale blend or stir in peas at the end for added color and nutrients.
For a lighter sauce, I use milk with a bit of flour instead of cream.
I sprinkle red pepper flakes or a dash of nutmeg into the sauce for a subtle warming note.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the meatballs and sauce together on the stovetop over low heat, adding a splash of cream or broth if needed to loosen the sauce. In the microwave, I heat in short bursts, stirring between intervals to ensure even coverage.

FAQs

Can I make these meatballs ahead of time?

Yes—I roll the meatballs and bake them, then refrigerate or freeze. When ready, I reheat them in the sauce until warmed through.

Is this recipe gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs and double-check my Parmesan cheese doesn’t contain additives.

Can I use frozen spinach?

Absolutely—I thaw it completely, squeeze out excess moisture, then stir it into the sauce as regular spinach.

Can I freeze leftovers?

Yes—I freeze cooked meatballs in sauce in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and gently reheat on the stove.

What should I serve with this dish?

I love it over al dente fettuccine or penne to soak up the sauce. It’s also delicious with cauliflower rice, warm garlic bread, or roasted zucchini.

Conclusion

I’m in love with this Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—tender, savory meatballs and creamy, veggie-packed sauce make for a cozy and satisfying meal that’s surprisingly easy. I hope it becomes a staple in your dinner lineup just like it has in mine!