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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Juicy, tender chicken meatballs made with creamy ricotta and simmered in a garlicky spinach Alfredo sauce — this dish is the perfect blend of comfort and elegance. Whether served over pasta or on its own, it’s ideal for cozy dinners or when you want to impress with minimal effort.

Ingredients

Scale

For the Chicken Ricotta Meatballs:

  • 1 lb ground chicken

  • ¾ cup whole milk ricotta cheese

  • ½ cup grated Parmesan cheese

  • ⅓ cup Italian-style breadcrumbs

  • 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, minced

  • 2 cups baby spinach, chopped

  • 1½ cups heavy cream

  • ¾ cup grated Parmesan cheese

  • Salt and pepper, to taste

  • Pinch of ground nutmeg (optional)

  • ¼ cup reserved pasta water or chicken broth (optional, to thin sauce)

Instructions

  • In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently until just combined. Chill the mixture for 15–20 minutes for easier handling.

  • Form the mixture into 1½-inch meatballs using wet hands. You should have 18–20 meatballs.

  • Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches, cooking each side for 2–3 minutes until golden brown. Transfer to a plate. (You can also bake them at 400°F for 18–20 minutes if preferred.)

  • In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add spinach and cook until wilted, about 2–3 minutes.

  • Pour in the heavy cream and bring to a low simmer. Stir in the Parmesan and season with salt, pepper, and nutmeg. Let simmer for 4–5 minutes until slightly thickened.

  • Add the seared meatballs to the sauce. Cover and simmer on low heat for 10–12 minutes, or until meatballs are fully cooked through (internal temperature should reach 165°F).

  • If the sauce is too thick, add a splash of pasta water or broth to reach your desired consistency.

  • Serve hot over pasta, mashed potatoes, or vegetables. Garnish with extra Parmesan or chopped parsley if desired.

Notes

  • Ricotta makes the meatballs extra tender — whole milk ricotta works best.

  • Don’t overmix the meat mixture; this keeps the meatballs light.

  • These meatballs can be made ahead and refrigerated or frozen.

  • The sauce can be customized with kale, sun-dried tomatoes, or mushrooms.

Find it online: https://cookingworthy.com/chicken-ricotta-meatballs-with-spinach-alfredo-sauce-2/