Introduction

Baked Chicken Ricotta Meatballs with Spinach Alfredo combine tender, flavorful meatballs with a rich and creamy spinach-infused sauce. This comforting dish is perfect for weeknight dinners or special occasions when you want something indulgent yet easy to make.

A white bowl holds nine round meatballs with a golden-brown crust on top, each covered in a creamy white sauce dotted with herbs. The meatballs are nestled in a thick white sauce that has green spinach leaves scattered throughout. The sauce looks rich and smooth, pooling around the meatballs evenly. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground chicken
1 cup ricotta cheese (whole milk ricotta works best)
½ cup grated Parmesan
¾ cup Italian breadcrumbs
2 large eggs
3 cloves fresh garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups heavy cream
6 cups fresh baby spinach
½ cup butter (one whole stick)
4 cloves fresh garlic, minced
1 cup grated Parmesan
Salt and pepper to taste
A tiny pinch of ground nutmeg

Instructions

Step 1: Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, combine ground chicken, ricotta, ½ cup Parmesan, breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined to keep the meatballs tender.
Step 3: Wet your hands slightly to prevent sticking, then shape the mixture into golf ball-sized meatballs, about 24 in total. Arrange them spaced evenly on the prepared baking sheet.
Step 4: Bake the meatballs for 20 to 25 minutes until cooked through and lightly golden on the outside.
Step 5: While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Avoid high heat to prevent the sauce from breaking.
Step 7: Stir in 1 cup grated Parmesan and the pinch of nutmeg, stirring until the cheese melts into a smooth sauce.
Step 8: Add the spinach in handfuls, stirring continuously. The spinach will wilt down, blending into the sauce to create a creamy, vibrant finish.
Step 9: Serve the baked meatballs topped with the spinach Alfredo sauce hot and enjoy!

Tips & Variations

Use whole milk ricotta for a creamier meatball texture; part-skim ricotta can make them drier.
If you prefer a little heat, add crushed red pepper flakes to the meatball mixture or the Alfredo sauce.
For a gluten-free option, substitute Italian breadcrumbs with gluten-free breadcrumbs.
Extra Parmesan sprinkled on top before serving adds a nice cheesy finish.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid breaking the sauce, or warm in the microwave in short intervals, stirring between each.

How to Serve

A white bowl holds nine round meatballs, each browned with a slightly crispy texture on top and covered in a smooth, light cream sauce. Bright green wilted spinach leaves are mixed throughout the sauce, creating a nice contrast with the creamy white base. The sauce pools gently around and partially covers the meatballs, giving the dish a rich and moist look. The bowl sits on a white marbled surface, enhancing the fresh and warm feeling of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them covered in the refrigerator. Bake them just before serving for best results.

What can I serve with these meatballs?

They pair beautifully with pasta, garlic bread, or a simple green salad to balance the richness of the dish.