Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

If you are on the hunt for a comforting yet nutritious dish that will wow your family or friends, look no further than these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. These meatballs are tender and flavorful thanks to the ricotta and Parmesan blend, while the baked cooking method keeps them juicy without excess oil. Smothered in a luscious, creamy spinach Alfredo sauce, this dish balances richness with a vibrant hint of greens that elevates the entire plate. Whether for a cozy weeknight dinner or an impressive weekend meal, this recipe will quickly become one of your absolute favorites.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is the first step to creating these delightful meatballs and the luxurious spinach Alfredo sauce that accompanies them. Each ingredient plays a crucial role in building layers of flavor, texture, and color, making the final dish truly special.

• Ground chicken: The lean protein base, tender and mild in flavor, perfect for moist meatballs.
• Ricotta cheese: Adds creaminess and helps keep the meatballs soft and tender.
• Grated Parmesan cheese (divided): Gives a nutty, salty kick; some goes in the meatballs, some enrich the sauce.
• Breadcrumbs: Binds the meat mixture together while adding a slight texture contrast.
• Large egg: Essential binder that ensures the meatballs hold their shape.
• Garlic, minced: Infuses savory depth, brightening up the entire dish.
• Dried Italian seasoning: A fragrant blend that lends classic herbaceous notes.
• Salt and pepper: Basic seasoning to enhance all the natural flavors.
• Olive oil: For drizzling before baking, helping to develop a golden crust.
• Fresh spinach, chopped: Provides vibrant color and a mild earthy flavor in the sauce.
• Butter: The foundation of the Alfredo sauce’s rich, velvety texture.
• Flour: Thickens the sauce to the perfect consistency.
• Milk: Adds light creaminess and balances the richness.
• Heavy cream: Deepens the sauce’s luxurious mouthfeel.
• Nutmeg (pinch): A subtle warm spice that rounds out the creamy sauce beautifully.

How to Make Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prepare the Meatball Mixture

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper so cleanup is a breeze. In a large bowl, combine the ground chicken, ricotta cheese, half of the grated Parmesan, breadcrumbs, egg, minced garlic, dried Italian seasoning, and a pinch of salt and pepper. Mixing everything by hand allows you to feel when the ingredients come together perfectly—avoid overmixing to keep the texture tender and light.

Step 2: Shape and Bake the Meatballs

Once the mixture is ready, roll it into golf ball-sized portions and place them on the prepared baking sheet. Drizzle a little olive oil over the meatballs to promote browning and help keep them juicy as they bake. Pop them in the oven for about 20 to 25 minutes, or until they’re golden brown and cooked through. The baking method ensures they hold their shape and stay moist inside.

Step 3: Make the Spinach Alfredo Sauce

While your meatballs are baking, it’s time to create the sauce that makes this dish truly unforgettable. In a large pan over medium heat, melt the butter until it’s foamy. Sprinkle in the flour and whisk constantly for about one minute to form a roux—this cooks out the raw flour taste and thickens the sauce later. Gradually pour in the milk and heavy cream, continuing to whisk to avoid lumps. Let the sauce simmer gently until it thickens to a luscious consistency. Stir in the remaining Parmesan cheese, nutmeg, salt, and pepper to taste. Lastly, toss in the chopped spinach and cook for another 2 to 3 minutes until the greens have just wilted, keeping the sauce bright and fresh.

Step 4: Serve and Enjoy

Serve the baked chicken ricotta meatballs hot, generously spooned with the creamy spinach Alfredo sauce. The combination of the tender, cheesy meatballs and the velvety sauce with a hint of green is pure comfort on your plate. This dish will have everyone asking for seconds!

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

A sprinkle of fresh chopped parsley or basil adds a burst of color and freshness. For an extra cheesy touch, a dusting of grated Parmesan on top can never go wrong. If you’re feeling fancy, a light drizzle of good-quality extra virgin olive oil or a few red pepper flakes adds that perfect finishing touch.

Side Dishes

This dish pairs wonderfully with simple sides that soak up the sauce. Think garlic buttered noodles, creamy mashed potatoes, or even a crispy roasted vegetable medley. For a lighter option, a crisp green salad with a tangy vinaigrette cuts through the richness beautifully.

Creative Ways to Present

Turn this homey meal into an elegant dinner by plating each meatball on a spoonful of sauce arranged neatly on a serving platter for a party appetizer. Another fun way is serving the meatballs over a bed of cauliflower rice or spiralized zucchini to keep things low-carb but bursting with flavor. You can also bake a layer of mozzarella over the meatballs for a golden bubbly finish that’s utterly irresistible.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making for a quick, satisfying meal the next day.

Freezing

This recipe freezes beautifully. Arrange the cooked meatballs on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag or container. The sauce freezes separately best; cool it completely before freezing. Both can last for up to 2 months in the freezer.

Reheating

Reheat the meatballs gently in a 350°F oven until warmed through to maintain their tender texture. Warm the spinach Alfredo sauce on the stove over low heat, stirring occasionally to prevent it from breaking. Combine them before serving for that fresh-from-the-kitchen taste.

FAQs

Can I make the meatballs gluten-free?

Absolutely! Use gluten-free breadcrumbs and substitute regular flour with a gluten-free alternative like rice flour or a gluten-free baking blend in the sauce. Your meatballs will remain delicious with this easy swap.

Is it necessary to bake the meatballs instead of frying?

Baking the meatballs gives them a wonderful tender texture and reduces the amount of added fat, making them lighter yet just as flavorful. Plus, it’s hands-off cooking time—score!

Can I use frozen spinach in the Alfredo sauce?

Yes, but make sure to thaw and thoroughly drain the spinach to avoid watery sauce. Fresh spinach is ideal for color and texture, but frozen works in a pinch.

How do I make the spinach less noticeable for picky eaters?

You can finely chop or even puree the spinach before stirring it into the Alfredo sauce. The creamy cheese paired with the mild spinach flavor makes it a great way to sneak in greens.

What can I add to make the meatballs spicier?

Mix in red pepper flakes, a dash of cayenne, or a little chopped jalapeño into the meatball mixture or the Alfredo sauce to add a kick that wakes up the flavors without overwhelming them.

Final Thoughts

There is something so wonderfully comforting about Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce that just makes you feel cozy and cared for with every bite. This recipe brings together simple ingredients in a way that feels both indulgent and wholesome. I encourage you to give it a try soon—you might just find your new go-to family dinner that everyone will adore!

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