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Tender Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce


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

Description

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


Ingredients

Scale
  • 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)

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