Chicken Ricotta Meatballs with Spinach Alfredo Sauce

There are few dishes that hit the perfect balance between indulgent and comforting quite like Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This creamy, protein-packed recipe is ideal for cozy evenings, family dinners, or when you’re simply in the mood for something warm, rich, and satisfying. The soft, juicy meatballs made from ground chicken and creamy ricotta melt in your mouth, while the homemade Alfredo sauce, enriched with spinach, brings a beautiful earthiness and depth to the dish.

This recipe was born from a desire to blend comfort food with a touch of elegance. Inspired by the classic Italian-American meatball, this version swaps out beef for ground chicken and adds ricotta for tenderness. Paired with a vibrant spinach Alfredo, it’s a modern twist on tradition — perfect for impressing dinner guests or treating yourself to a special weeknight meal.

Why You’ll Love This Recipe

• Lighter yet indulgent: Using ground chicken and ricotta lightens the traditional meatball without compromising on richness.

• Creamy, garlicky Alfredo sauce: A homemade sauce infused with sautéed spinach adds nutrition and color.

• Versatile and family-friendly: Serve with pasta, zoodles, or even mashed potatoes.

• Make-ahead friendly: Both the meatballs and sauce can be prepared in advance.

Ingredients

For the Chicken Ricotta Meatballs

• 1 lb ground chicken

• ¾ cup whole milk ricotta cheese

• ½ cup grated Parmesan cheese

• ⅓ cup breadcrumbs (Italian-style or plain with seasoning)

• 1 large egg

• 3 garlic cloves, minced

• 2 tbsp chopped fresh parsley (or 1 tbsp dried)

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp ground black pepper

• 1 tbsp olive oil (for searing)

For the Spinach Alfredo Sauce

• 2 tbsp unsalted butter

• 3 cloves garlic, finely minced

• 2 cups baby spinach, roughly chopped

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• Salt and pepper to taste

• Pinch of nutmeg (optional)

• ¼ cup reserved pasta water (optional for thinning)

Instructions

Step 1: Prepare the Chicken Ricotta Meatball Mixture

In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and black pepper. Use your hands or a sturdy spatula to mix until just combined. Be careful not to overwork the mixture — this helps keep the meatballs tender and juicy.

Tip: The mixture will be soft and sticky, which is normal. For easier handling, refrigerate it for 15–20 minutes.

Step 2: Form and Cook the Meatballs

With slightly wet hands, form the meat mixture into golf-ball-sized meatballs (about 1½ inches in diameter). You should get around 18–20 meatballs.

Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches for 2–3 minutes per side until golden brown. They don’t need to cook through completely, as they’ll finish in the sauce. Transfer the browned meatballs to a plate.

Alternative method: You can also bake the meatballs at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet if you prefer a hands-off method.

Step 3: Make the Spinach Alfredo Sauce

In the same skillet (wipe out excess oil if necessary), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Add the chopped spinach and cook until wilted, about 2–3 minutes.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and season with salt, pepper, and a pinch of nutmeg if using. Simmer the sauce for 4–5 minutes, until it thickens slightly.

Note: If the sauce is too thick, thin it out with a splash of reserved pasta water or chicken broth.

Step 4: Combine and Simmer

Add the browned meatballs into the Alfredo sauce. Cover and simmer on low for 10–12 minutes, or until the meatballs are fully cooked through (internal temperature should reach 165°F / 74°C).

Stir occasionally and spoon some sauce over the meatballs as they cook to coat them evenly.

Serving Suggestions

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce pair beautifully with a range of sides:

• Pasta: Serve over fettuccine, linguine, or penne for a restaurant-style pasta dinner.

• Zucchini noodles or spaghetti squash: A lower-carb, veggie-forward option.

• Mashed potatoes or creamy polenta: For a rich and hearty base.

• Garlic bread and salad: Keep it classic with a simple green salad and crusty bread.

Make-Ahead and Storage Tips

Make ahead: You can prepare the meatballs a day in advance and store them raw or pre-browned in the fridge.

To freeze: Cooked or uncooked meatballs freeze well for up to 3 months. Freeze them on a tray first, then transfer to a freezer-safe bag or container.

Reheat: Gently reheat meatballs in a skillet with a splash of water or broth to loosen the sauce.

Storage: Leftovers keep well in the fridge for up to 4 days.

Customization Ideas

This recipe is wonderfully adaptable. Here are a few ways to make it your own:

• Cheese swap: Replace ricotta with cottage cheese for a lighter texture or add mozzarella for extra gooeyness.

• Greens: Substitute spinach with kale, Swiss chard, or arugula.

• Sauce twist: Try a sun-dried tomato cream sauce or a basil pesto cream for a flavor variation.

• Gluten-free: Use gluten-free breadcrumbs and pair with gluten-free pasta or polenta.

Nutritional Highlights

While indulgent, this dish also offers a few nutritional benefits:

• High in protein from chicken and cheese.

• Calcium-rich thanks to the ricotta and Parmesan.

• Spinach adds fiber and iron, rounding out the creaminess with a healthy green boost.

Tips for Perfect Chicken Ricotta Meatballs

1. Use whole milk ricotta: It adds richness and keeps the meatballs moist.

2. Don’t overmix: Gently combine the ingredients to avoid dense meatballs.

3. Chill before shaping: Makes the mixture easier to handle and helps maintain the meatball shape while cooking.

4. Sear for flavor: Browning the meatballs before simmering develops extra depth and texture.

5. Balance the sauce: Parmesan adds saltiness, so taste before adding more salt.

The Secret Ingredient: Ricotta

Ricotta is the star of this meatball recipe. It works magic in the texture department, making the meatballs exceptionally soft and tender — almost creamy. It also adds a delicate richness that pairs beautifully with the bold garlic-Parmesan flavor in the sauce.

In traditional Italian cooking, ricotta is often used in stuffing for ravioli or lasagna, but here, it elevates the humble meatball to gourmet territory.

Dinner Party-Worthy, Weeknight Easy

While this dish is elegant enough for a special occasion, it’s also simple enough to pull together on a weeknight. You can prep the meatballs in advance, make the sauce while the pasta boils, and have dinner on the table in under an hour.

It’s also a showstopper. The creamy sauce glistening over tender meatballs with flecks of green from the spinach — it’s the kind of meal people remember and ask for again.

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