Tender Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce

Introduction

If you’re looking for a comforting yet elegant dinner that feels both indulgent and wholesome, these Tender Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce are the perfect choice. Made with lean ground chicken, rich ricotta cheese, and Parmesan, these meatballs are soft, flavorful, and pair beautifully with a luscious Alfredo sauce infused with fresh spinach. Whether served over pasta, rice, or with crusty bread, this dish is a guaranteed crowd-pleaser. It’s restaurant-quality comfort food made right in your own kitchen.

My recipe story

The inspiration for this dish came from my love for Italian comfort food. Traditional meatballs are often made with beef or pork, but I wanted something lighter without sacrificing flavor or texture. Ricotta cheese proved to be the secret ingredient—it makes the meatballs incredibly tender and keeps them from drying out, even when baked. The creamy Alfredo sauce with spinach was my way of balancing richness with greens, creating a full meal that feels satisfying yet wholesome. This recipe quickly became a family favorite, perfect for weeknights but also special enough for entertaining.

Ingredient breakdown

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. For the meatballs, ground chicken is the star—lean and mild in flavor, allowing the ricotta and Parmesan to shine through. Ricotta cheese adds creaminess and prevents dryness, while Parmesan deepens the savory notes. Breadcrumbs provide structure, ensuring the meatballs hold together perfectly when baked.

The Alfredo sauce complements the meatballs beautifully. Butter, garlic, and cream form the luscious base, while Parmesan adds a sharp, nutty finish. Fresh spinach is stirred in toward the end, providing color, nutrients, and a subtle earthiness that balances the richness. Together, these ingredients create a dish that is comforting yet not overly heavy.

Equipment you’ll need

• Mixing bowls (one large for meatballs, one medium for sauce prep)
• Baking sheet lined with parchment paper
• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board

Step-by-step directions

1. Prepare the meatball mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, an egg, salt, pepper, and Italian seasoning. Mix gently with clean hands or a spatula until just combined. Avoid overmixing to keep the texture light and tender.
2. Shape the meatballs: Using a small ice cream scoop or spoon, portion the mixture into even-sized meatballs. Roll them lightly between your palms. Place on a parchment-lined baking sheet, leaving space between each to ensure even cooking.
3. Bake the meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 18–22 minutes, or until golden on the outside and cooked through (internal temperature of 165°F / 74°C). Remove from the oven and set aside.
4. Start the Alfredo sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in heavy cream and bring to a gentle simmer, whisking occasionally.
5. Add Parmesan and spinach: Reduce the heat slightly and whisk in grated Parmesan until smooth and creamy. Fold in fresh spinach leaves, allowing them to wilt gently into the sauce. Adjust seasoning with salt, pepper, and a pinch of nutmeg if desired.
6. Combine meatballs with sauce: Add the baked meatballs into the skillet, coating them generously in the Alfredo sauce. Let them simmer together for 5 minutes to absorb flavor and ensure they are fully warmed through.
7. Serve and enjoy: Plate the meatballs with extra sauce spooned over. Garnish with more Parmesan and freshly chopped parsley. Serve hot with pasta, rice, or bread to soak up the creamy goodness.

Variations & substitutions

Want to adapt this recipe to your taste or pantry? Here are some great options:

• Protein swap: Use ground turkey or pork instead of chicken for a different flavor profile.
• Dairy-free option: Replace ricotta with dairy-free ricotta alternatives and use cashew cream for the sauce.
• Add-ins: Mix chopped sun-dried tomatoes, caramelized onions, or mushrooms into the sauce for extra depth.
• Spice it up: Add a pinch of red pepper flakes to the Alfredo sauce for a gentle kick.
• Low-carb option: Serve over zucchini noodles or cauliflower rice instead of pasta.

Storage, freezing & make-ahead

This dish stores beautifully, making it ideal for meal prep. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of cream or milk to loosen the sauce.

For freezing, place cooled meatballs in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat in the sauce until hot. You can also freeze the meatballs separately and make the Alfredo sauce fresh when serving for the best texture.

Serving ideas & pairings

These creamy chicken ricotta meatballs are versatile and pair wonderfully with many sides. For a classic Italian-inspired meal, serve them over fettuccine or spaghetti. For a lighter option, pair with roasted vegetables, zucchini noodles, or a crisp garden salad. Garlic bread or a warm baguette is also perfect for soaking up every last bit of sauce. If you’d like a wine pairing, a crisp Pinot Grigio or lightly oaked Chardonnay complements the creaminess beautifully.

FAQ

Can I make the meatballs ahead of time?
Yes, you can shape and refrigerate the raw meatballs up to 24 hours before baking. Just cover tightly until ready to cook.

What can I use instead of ricotta cheese?
Cottage cheese blended until smooth is a good substitute, or use mascarpone for an extra luxurious version.

Can I use frozen spinach?
Absolutely. Just thaw and squeeze out excess water before adding to the sauce.

Can I cook the meatballs directly in the sauce instead of baking?
Yes, but baking helps them hold their shape better. If cooking in sauce, simmer gently until fully cooked through.

Is this recipe gluten-free?
Swap the breadcrumbs with gluten-free breadcrumbs and serve with gluten-free pasta for a completely gluten-free meal.

Final thoughts

These Tender Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce are the ultimate comfort dish—rich yet balanced, indulgent yet approachable. They bring together the softness of ricotta-infused chicken meatballs with the creamy decadence of homemade Alfredo, made lighter with fresh spinach. Perfect for family dinners, date nights, or gatherings, this recipe is sure to impress while remaining easy to make. Once you try it, it will quickly become a staple in your kitchen repertoire.

Tender Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Juicy chicken ricotta meatballs simmered in a rich, creamy spinach Alfredo sauce. A comforting, flavorful dish perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese (for sauce)
• 2 cups fresh spinach
• Pinch of nutmeg (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, salt, pepper, and Italian seasoning until just combined.
2. Shape into meatballs and place on a parchment-lined baking sheet.
3. Bake at 400°F (200°C) for 18–22 minutes, or until golden and cooked through.
4. In a skillet, melt butter over medium heat and sauté garlic for 1–2 minutes.
5. Stir in heavy cream, bring to a gentle simmer, then whisk in Parmesan until smooth.
6. Add spinach and cook until wilted, seasoning with salt, pepper, and nutmeg.
7. Add the baked meatballs to the sauce and simmer for 5 minutes.
8. Garnish with parsley and extra Parmesan before serving.

Notes

Best served with pasta, rice, or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking and Stovetop
• Cuisine: Italian-American