If you love big, comforting flavors wrapped up in a creamy, silky sauce, this Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe is about to become your new best friend at dinner. Imagine savory, impossibly tender chicken meatballs kissed with creamy ricotta and fresh herbs, simmered gently in a luscious spinach Alfredo sauce that clings to every bite. It’s a one-pan wonder that feels like an Italian restaurant treat—only you made it yourself, in under an hour! Perfect for cozy nights, special guests, or just when you’re craving a hearty meal, this dish is always a crowd-pleaser and so easy to pull off.

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe is in its handful of everyday ingredients, each bringing something special to the final result. From the pillowy ricotta that keeps the meatballs moist to the Parmesan that adds that signature savory kick, every component supports the flavor symphony. Here’s what you’ll need and why:

Ground chicken: Lean but juicy, it’s the perfect base for tender meatballs.
Ricotta cheese: Adds rich moisture and delicate creaminess to the meatballs.
Grated Parmesan cheese: Boosts umami and gives both meatballs and sauce a nutty, salty edge.
Breadcrumbs: Help bind everything together and keep the texture light rather than dense.
Egg: Acts as the glue for perfectly cohesive meatballs.
Garlic (minced): Doubles up in both meatballs and sauce for aromatic depth.
Chopped parsley: Brightens up the meatballs and gives them a fresh herby touch.
Salt & black pepper: Simple seasoning to round everything out.
Unsalted butter: The base for a creamy, rich Alfredo sauce without overpowering salt.
Heavy cream: Creates that signature Alfredo velvetiness and smooth sauce texture.
Fresh baby spinach: Adds color, nutrition, and a light earthy flavor to balance the richness.
Optional nutmeg or red pepper flakes: A pinch gives the sauce a subtle warmth and complexity.

How to Make Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

Step 1: Prepare the Chicken Ricotta Meatball Mix

In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix everything together with a gentle hand—just until the mixture is cohesive. The ricotta makes your meatballs extra tender, so there’s no need to overwork it! If the mixture feels a little sticky, that’s totally fine and will help the meatballs stay moist.

Step 2: Shape and Bake the Meatballs

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Scoop the mixture and gently form 16 to 18 small meatballs, placing them evenly on the sheet. Bake for about 18 to 20 minutes, until the tops are set and lightly golden. The kitchen will smell heavenly as they cook!

Step 3: Make the Spinach Alfredo Sauce

While the meatballs bake, set a large skillet or sauté pan over medium heat. Melt the butter, then add the minced garlic, letting it sizzle for a minute to infuse the sauce with irresistible aroma. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan until it melts completely, creating a creamy base. Toss in the chopped spinach and let it wilt—it only takes 2 to 3 minutes. At this point, don’t forget to season with salt, pepper, and just a pinch of nutmeg or red pepper flakes for extra pop, if you like!

Step 4: Combine Meatballs and Sauce

Transfer the baked meatballs gently into the skillet of warm Alfredo sauce. Spoon the sauce over them and let them simmer together for a few minutes. This allows the Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe to truly come together, as the flavors mingle and the sauce coats every bite. Everything should be heated through and impossibly creamy.

Step 5: Serve and Enjoy

Spoon your finished chicken ricotta meatballs and their spinach Alfredo sauce over freshly cooked pasta, buttery rice, or simply alongside some crusty bread. If desired, shower with more Parmesan and a sprinkle of parsley. The first bite is so good, you’ll want to go back for seconds!

How to Serve Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

Garnishes

Finish your Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe with extra grated Parmesan and a scatter of fresh chopped parsley for bright flavor and visual appeal. A tiny drizzle of good olive oil and some cracked black pepper on top can also bring a bit of restaurant-style flourish. Red pepper flakes add a playful hint of heat if you enjoy a little kick.

Side Dishes

This creamy main shines next to simple, fresh accompaniments. You can’t go wrong with a crisp green salad tossed in lemony vinaigrette, buttery garlic bread, or a warm bowl of roasted vegetables. Even fluffy rice pilaf or pillowy mashed potatoes make a wonderful base for catching all that silky Alfredo sauce.

Creative Ways to Present

If you’re looking to impress, try threading the meatballs onto small skewers and serving them “tapas-style” with the Alfredo sauce as a luscious dip. For a weeknight twist, heap meatballs and sauce over a baked sweet potato, or serve in hollowed-out bread rolls for decadent sandwiches. This Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe is as versatile as your imagination will allow!

Make Ahead and Storage

Storing Leftovers

Got extras? Cool the meatballs and sauce completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To prevent the sauce from thickening too much, you can add a splash of milk or cream when reheating to return it to its original creamy consistency.

Freezing

For best results, freeze the meatballs and spinach Alfredo sauce separately. Place cooked meatballs on a parchment-lined tray, freeze until solid, then store in a zip-top bag or container. The sauce can be portioned into freezer-safe containers. Both will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating for best texture.

Reheating

Gently reheat the meatballs and sauce together on the stovetop over low heat, stirring occasionally. If the sauce is too thick, add a splash of milk or cream to loosen it up. Alternatively, microwave in short bursts, stirring between each, to ensure even heating. Always reheat until piping hot for both flavor and food safety.

FAQs

Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and shape the balls in advance, then store them covered in the fridge for up to 24 hours. Pop them in the oven when you’re ready to cook, or freeze them raw for a future quick dinner.

What’s the best way to keep the meatballs moist?

The combination of ricotta cheese and just the right amount of breadcrumbs ensures that these meatballs stay incredibly tender. Be careful not to overmix or overbake, as that can dry them out. Using ground chicken with a bit of fat also makes a difference!

Can I substitute another green for spinach?

Definitely! Feel free to swap in baby kale, Swiss chard, or even arugula. Cook until wilted and tender—each green brings its own flavor personality to the Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe.

How do I make this dish gluten-free?

All you need to do is use gluten-free breadcrumbs for the meatballs, and serve with your favorite gluten-free pasta (or veggie noodles). The rest of the Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe is naturally gluten-free.

Can I lighten up the Alfredo sauce?

Yes! If you want a lighter touch, you can use half-and-half or a mix of milk and cream in place of the heavy cream. The sauce will still be creamy, just a bit less rich—making it perfect for any night of the week.

Final Thoughts

If you’re searching for a meal that delivers comfort, elegance, and crowd-pleasing flavors, you have to try this Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe. It’s an absolute delight that’s sure to make appearances on your table again and again—so gather your ingredients, pour yourself a glass of something nice, and enjoy every creamy, herby, savory bite!

Chicken Ricotta Meatballs in Spinach Alfredo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of Chicken Ricotta Meatballs in Spinach Alfredo Sauce. These tender meatballs, made with ground chicken and ricotta, are baked to perfection and then simmered in a luscious homemade Alfredo sauce loaded with fresh spinach. Serve over pasta or with crusty bread for a comforting and satisfying meal.

Ingredients

Scale

For the Meatballs:

1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 egg
2 cloves garlic (minced)
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Spinach Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic (minced)
1 1/4 cups heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach (roughly chopped)
Salt and pepper to taste
Optional: pinch of nutmeg or red pepper flakes

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Instructions

Make the Meatballs: Preheat oven to 400°F. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Form into meatballs and bake until golden.
Make the Sauce: Melt butter, sauté garlic, add cream, Parmesan, and spinach. Season and simmer. Add meatballs to coat and simmer briefly.