Introduction
Tender, juicy chicken meatballs enriched with creamy ricotta are simmered in a luscious spinach Alfredo sauce. This dish brings together the lightness of poultry and the richness of cheese in a comforting, elegant meal perfect for a cozy dinner or special occasion. The meatballs are baked, not fried, keeping them light, while the Alfredo sauce is infused with garlic, parmesan, and fresh baby spinach for depth and flavor.
🛒 Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (panko or Italian)
- 1 large egg
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray (for baking)
For the Spinach Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 oz (about 3 cups) fresh baby spinach
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
👩🍳 Instructions
Step 1: Prepare the Meatballs
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly greased foil.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper.
- Mix gently until just combined. Do not overwork the mixture to keep the meatballs tender.
- Using damp hands or a cookie scoop, form meatballs (about 1.5 inches in diameter) and place them evenly spaced on the baking sheet.
- Lightly spray or brush the tops with olive oil.
- Bake for 18–20 minutes or until cooked through and lightly golden.
Step 2: Make the Spinach Alfredo Sauce
- While meatballs are baking, heat a large skillet over medium heat and melt the butter.
- Add the minced garlic and sauté for 30–60 seconds until fragrant (don’t brown it).
- Pour in the heavy cream and bring to a gentle simmer. Stir occasionally for about 3 minutes.
- Add the Parmesan cheese and stir until melted and the sauce thickens slightly (another 2–3 minutes).
- Add the fresh spinach and cook until wilted. Season with salt, pepper, and a pinch of nutmeg if using.
- Lower heat to keep warm until meatballs are ready.
Step 3: Combine and Serve
- Add the baked meatballs to the skillet with the Alfredo sauce.
- Spoon the sauce over the meatballs and simmer for another 2–3 minutes to let the flavors meld.
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
🍝 Serving Suggestions
- Over pasta (like fettuccine, linguine, or penne)
- With mashed potatoes or creamy polenta
- Alongside roasted vegetables or a green salad
- Tucked into toasted sub rolls for a decadent sandwich
✅ Tips & Variations
- Make it low-carb: Use almond flour instead of breadcrumbs.
- Add spice: Mix in crushed red pepper flakes to the sauce or meatballs.
- Use turkey instead of chicken if preferred.
- Make ahead: Meatballs can be made and refrigerated or frozen ahead of time.