Why You’ll Love This Recipe

I adore how the ricotta in the meatballs keeps them tender and moist, while the creamy Alfredo sauce enriched with fresh spinach adds both flavor and a nutritional boost. It feels like a gourmet meal, but it’s easy enough to prepare any night of the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
Salt and pepper, to taste
1 tbsp Italian seasoning

For the Spinach Alfredo Sauce:

2 tbsp butter
1 clove garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper, to taste

Additional: Cooked pasta, for serving.

Directions

Preheat the oven to 400 °F (200 °C).
In a large bowl, I mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper until just combined.
I shape the mixture into 1‑inch meatballs and place them on a parchment‑lined baking sheet.
I bake them for 20–25 minutes, until golden and cooked through.
Meanwhile, I melt butter in a skillet over medium heat, add garlic, and cook until fragrant.
I pour in heavy cream and bring to a gentle simmer, letting it thicken slightly.
I whisk in Parmesan cheese until smooth, then stir in spinach and cook until it wilts.
I nestle the baked meatballs into the sauce and let everything simmer together for a few minutes so flavors meld.
I serve the meatballs and sauce over a bed of hot pasta or with bread for dipping.

Servings and timing

Servings: 4 people
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Variations

Gluten-free: I swap breadcrumbs for gluten-free alternatives like oats or gf crumbs.
Lower-fat sauce: I use half cream, half broth—or lighten cheese—to make it a bit lighter.
Vegetarian twist: I substitute meatballs with chickpea‑mushroom balls or use plant-based ground meat.
Spicy version: I add red pepper flakes to the sauce or mix a pinch into the meatballs.
Protein swap: I use ground turkey in place of chicken when I want a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm everything on the stove over low heat—adding a splash of cream or broth if the sauce looks stiff. I can freeze meatballs and sauce separately for up to 3 months; I thaw overnight and reheat slowly to retain quality.

FAQs

Can I prepare the meatballs ahead of time?

Yes, I can form and bake the meatballs a day ahead, refrigerate them, then reheat in sauce when ready to serve.

Can I use turkey instead of chicken?

Absolutely—ground turkey works well in this recipe and swaps 1:1 with chicken.

How do I ensure the meatballs stay tender?

I avoid overmixing the meat mixture and include ricotta, which keeps them moist and soft.

Can I make this gluten-free?

Yes—just use gluten-free breadcrumbs or ground oats in the meatballs and verify your Parmesan is gluten-free.

Is there a dairy-free version?

Yes! I can replace ricotta and Parmesan with dairy-free cheese alternatives and use a non-dairy cream substitute.

Conclusion

I’ve found that Chicken Ricotta Meatballs with Spinach Alfredo Sauce strikes a perfect balance between comfort and sophistication. The meatballs stay tender thanks to ricotta, and the creamy spinach-loaded sauce feels luxurious yet approachable. Whether I’m cooking for family or hosting guests, this dish brings warmth and satisfaction and always earns compliments