If you’ve been searching for a cozy, crowd-pleasing dinner with serious comfort food appeal, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce deserve a spot on your table. Imagine juicy, light meatballs filled with creamy ricotta and baked until golden, nestled into a silky Alfredo sauce generously flecked with fresh spinach. Every bite combines savory, cheesy richness with a touch of green freshness, making it a dish that feels both indulgent and wholesome—all in under an hour!
Ingredients You’ll Need
It’s amazing how a handful of familiar ingredients can create something extraordinary. Each one in this recipe plays a special role—giving you tender meatballs, velvety sauce, and pops of color and flavor. Here’s what you need for your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce:
- Ground Chicken: Gives a mild flavor and keeps the meatballs light and tender—be sure to use a mix with some fat for best results.
- Ricotta Cheese: Adds moisture and creaminess, giving each bite a delicate, melt-in-your-mouth texture.
- Breadcrumbs: Helps bind the meatballs, absorbing juices without drying them out.
- Grated Parmesan Cheese: Brings a nutty, salty depth of flavor to both the meatballs and Alfredo sauce.
- Egg: Holds everything together for meatballs that are neither crumbly nor dense.
- Minced Garlic: Provides aromatic zing—don’t skimp if you want big flavor!
- Italian Seasoning: A blend of herbs instantly infuses the meatballs with that classic Italian vibe.
- Salt and Black Pepper: Essential for seasoning every element just right.
- Butter: The base of a proper Alfredo—choose real butter for best flavor.
- All-Purpose Flour: Just a bit thickens your sauce to satin-like perfection.
- Heavy Cream: Ensures your Alfredo is wonderfully rich and luscious.
- Fresh Spinach: Adds vibrant color, nutrients, and a mild bitterness that balances the richness.
- Nutmeg (optional): A pinch makes the sauce taste extra-special, with cozy undertones.
- Salt and Pepper (for sauce): Adjusts the flavor in your Alfredo to perfection.
How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This not only prevents sticking, but also makes cleanup incredibly easy. Getting organized before you dive in helps everything come together smoothly and ensures your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce turn out perfectly golden.
Step 2: Mix the Meatball Ingredients
Grab a large mixing bowl and combine the ground chicken, ricotta, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything just until combined—you want the mixture uniform, but not overworked. The ricotta and breadcrumbs make the mixture quite soft, which is exactly what we’re after for tender, flavorful meatballs.
Step 3: Shape and Bake the Meatballs
Using a cookie scoop or your hands, form the mixture into 1½-inch meatballs (aim for about 16). Arrange them on your prepared baking sheet with a little space in between. Pop them in the oven and bake for 20–25 minutes until lightly golden and cooked through, reaching an internal temp of 165°F (74°C). They’ll smell incredible as they roast!
Step 4: Make the Spinach Alfredo Sauce
While the meatballs bake, it’s sauce time. In a large skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about a minute. Sprinkle in flour and whisk for 1–2 minutes—it should become just lightly golden. Slowly pour in the heavy cream, whisking constantly so you get a lump-free, satiny sauce. Once it’s thickened (about 3–5 minutes), stir in the Parmesan and chopped spinach. The spinach will wilt down into beautiful green ribbons. Season with nutmeg if you’re feeling fancy, plus salt and pepper to taste.
Step 5: Combine and Finish
Add the baked meatballs right into the skillet, gently stirring to coat them in the silky Alfredo. Let them simmer together for 2–3 minutes so all those flavors can mingle and become absolutely irresistible. Now your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are ready for the table!
How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
Nothing says “dinner is special” like a handful of fresh herbs or a final sprinkle of cheese. Try a shower of freshly grated Parmesan, finely chopped parsley, or even a pinch of red pepper flakes for a gentle kick. Each adds both eye-catching color and that final pop of flavor to your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.
Side Dishes
This dish sings alongside a simple twirl of pasta—think fettuccine, spaghetti, or rigatoni. Prefer something lighter? Serve over steamed rice, creamy polenta, or even zucchini noodles. And let’s not forget a warm, crusty bread to scoop up any extra sauce—this Spinach Alfredo is too good to waste!
Creative Ways to Present
Transform weeknight dinner into something extra-memorable by serving individual portions in shallow bowls or mini Dutch ovens. For parties, thread the meatballs on small skewers and offer the sauce as a dip. If you love cozy meals, top baked potatoes or roasted spaghetti squash with the meatballs and sauce—it’s endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce store beautifully in the refrigerator. Cool leftovers completely, then transfer to an airtight container and refrigerate for up to 3 days. The flavors meld overnight, making the sauce even richer the next day!
Freezing
To freeze, let the cooked meatballs cool, then freeze them separately from the sauce for best texture (though you can freeze together if needed). Place meatballs and sauce in airtight containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm the meatballs and sauce gently in a saucepan over low heat, stirring occasionally until heated through. If the sauce seems a bit thick, loosen it with a splash of cream or milk. Take care not to boil, as this can cause the sauce to separate—gentle heat is key.
FAQs
Can I use turkey instead of chicken for the meatballs?
Absolutely! Ground turkey works just as well and delivers a slightly different flavor. Just be sure to use turkey with some fat content so your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce stay juicy.
What’s the best way to make these gluten free?
Simply substitute gluten-free breadcrumbs and a 1:1 gluten-free flour blend for the regular options. You’ll get all the same creamy, tender results—no one will ever guess it’s gluten-free!
Is there a lighter version of this recipe?
Yes! For a lighter take on Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, you can swap heavy cream for half-and-half and use part-skim ricotta. The result is still beautifully creamy with a fraction of the richness.
Can I make the meatballs in advance?
Definitely! Shape and refrigerate the raw meatballs up to a day ahead of baking. Or, bake ahead and simply reheat them in the sauce before serving—perfect for stress-free entertaining.
What pasta pairs best with this dish?
Wide, flat noodles like fettuccine or pappardelle are especially suited to capturing lots of sauce and nestled meatballs. But truly, any pasta makes a great base for Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce!
Final Thoughts
There’s just something irresistible about a plate of Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce—every bite is creamy, savory, and downright comforting. I hope you feel inspired to share this dish with your own family and friends; it’s easy enough for a weeknight but impressive enough for a special occasion. Give it a try, and don’t be surprised if it becomes a new go-to favorite!
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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these tender Baked Chicken Ricotta Meatballs smothered in a luscious Spinach Alfredo Sauce. A comforting and flavorful dish perfect for a cozy dinner.
Ingredients
For the meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the spinach Alfredo sauce:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (chopped)
- ¼ teaspoon nutmeg (optional)
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare meatballs: Combine all meatball ingredients in a bowl, mix, form into meatballs, and bake for 20–25 minutes.
- Make the Alfredo sauce: Melt butter, sauté garlic, whisk in flour, add cream, Parmesan, spinach, nutmeg, salt, and pepper. Simmer until thickened.
- Combine: Toss meatballs in the sauce, simmer, and serve over pasta, rice, or bread.
Notes
- You can make the meatballs ahead and refrigerate or freeze before baking.
- For a lighter version, substitute half-and-half for heavy cream and use part-skim ricotta.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: About 4–5 meatballs with sauce
- Calories: 490
- Sugar: 2g
- Sodium: 640mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 140mg
