Why You’ll Love This Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting and creamy dish that blends tender, flavorful meatballs with a rich, garlicky Alfredo sauce infused with spinach. The ricotta keeps the meatballs soft and juicy, while baking offers a healthier, hands-off cooking method. Served over pasta, rice, or vegetables, this dish is a crowd-pleaser perfect for weeknight dinners or cozy gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenricotta cheesefinely grated parmesan cheeseegggarlic clovesbread crumbsItalian seasoningonion powdersalt and pepperfresh parsleyolive oilbaby spinachheavy creambuttercream cheesegrated parmesan cheesegarlic powdermilk (optional, to adjust sauce consistency)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine ground chicken, ricotta, egg, garlic, parmesan, bread crumbs, parsley, Italian seasoning, onion powder, salt, and pepper.

Mix until just combined; avoid overmixing to keep the meatballs tender.

Form mixture into evenly sized meatballs and place them on the prepared baking sheet.

Drizzle or brush lightly with olive oil.

Bake for 18-20 minutes or until golden brown and cooked through.

While the meatballs bake, prepare the spinach Alfredo sauce.

In a large skillet over medium heat, melt butter and add cream cheese, stirring until smooth.

Slowly stir in heavy cream and garlic powder, whisking to combine.

Add grated parmesan and stir until melted and thickened.

Fold in chopped baby spinach and cook until wilted. Adjust thickness with a splash of milk if needed.

Once the meatballs are done, add them to the skillet and coat in the sauce.

Simmer for a few minutes to let the flavors meld.

Servings and timing

This recipe yields approximately 18-20 meatballs (serves 4-6).
Preparation time: 15 minutes
Baking time: 20 minutes
Sauce and finishing time: 10 minutes
Total time: 45 minutes

Variations

Use ground turkey instead of chicken for a different flavor profile.
Add crushed red pepper flakes to the sauce for a touch of heat.
Serve over fettuccine, zucchini noodles, or creamy mashed potatoes.
Swap spinach for kale or arugula for a bolder green.
Add lemon zest to the meatball mix for a bright citrus note.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave until heated through.
For longer storage, freeze meatballs (with or without sauce) for up to 2 months.
Thaw in the fridge overnight before reheating.

FAQs

Can I make these meatballs ahead of time?
Yes, you can prepare and bake them in advance, then store in the fridge or freezer.

What pasta goes best with this dish?
Fettuccine, penne, or linguine work great to soak up the creamy sauce.

Can I make this sauce dairy-free?
You can try dairy-free alternatives like almond milk and vegan cheese, though the texture may vary.

Is it okay to pan-fry the meatballs instead of baking?
Yes, pan-frying works too—just ensure they’re fully cooked inside.

How do I know when the meatballs are done?
They should be golden on the outside and reach 165°F (74°C) internally.

Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out excess water before adding to the sauce.

What can I serve on the side?
Garlic bread, roasted vegetables, or a fresh salad make great sides.

How do I prevent dry meatballs?
Ricotta helps with moisture, and avoid overbaking.

Can I double the recipe?
Yes, this dish scales well for meal prep or larger groups.

Is this kid-friendly?
Absolutely—creamy, cheesy, and mild in flavor.

Conclusion

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a deliciously creamy and satisfying meal that’s easy enough for weeknights and special enough for guests. The soft, cheesy meatballs pair perfectly with the rich, garlicky spinach Alfredo sauce for a comforting dish everyone will love.