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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

This comforting dish features moist chicken meatballs blended with creamy ricotta and spinach, beautifully paired with a rich and velvety Alfredo sauce. Perfect for family dinners or meal prep!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 500 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking tray
  • 1 saucepan
  • 1 skillet
  • 1 wooden spoon or spatula
  • 1 set measuring cups and spoons
  • 1 food processor (optional)

Ingredients
  

  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • to taste Salt
  • to taste Pepper
  • 2 cups fresh spinach, chopped
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • to taste Salt
  • to taste Pepper
  • 1/4 tsp nutmeg optional

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
  • In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, chopped spinach, salt, and pepper. Mix until well combined.
  • Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking tray.
  • Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
  • While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a saucepan over medium heat, melt the butter.
  • Add the minced garlic and sauté for about 1 minute until fragrant, then pour in the heavy cream. Bring to a gentle simmer.
  • Stir in the grated Parmesan cheese, chopped spinach, salt, pepper, and nutmeg (if using). Simmer the sauce for about 5-7 minutes until it thickens slightly.
  • Once the meatballs are done baking, gently add them to the Alfredo sauce and stir to coat.
  • Serve the chicken ricotta meatballs with spinach Alfredo sauce over pasta or alone, garnished with additional Parmesan cheese if desired.

Notes

You can substitute the ground chicken with turkey if desired.
Feel free to add whatever herbs you prefer; fresh basil or parsley make great additions.
Leftover meatballs can be stored in the refrigerator for up to 3 days.