Baked Chicken Ricotta Meatballs with Spinach Alfredo

Juicy, tender meatballs made with ground chicken, creamy ricotta, and Parmesan are baked to perfection and smothered in a luxuriously smooth spinach alfredo sauce. This lightened-up yet deeply satisfying dish delivers all the comfort of classic pasta night—with more flavor, less mess, and zero frying required.

Why You’ll Love This Recipe

This isn’t just dinner—it’s elevated comfort. The meatballs are incredibly moist thanks to ricotta and fresh herbs, then baked (not fried) for a healthier twist that doesn’t skimp on taste. Paired with a silky, garlicky spinach alfredo that comes together while the meatballs bake, it’s a one-pan wonder that feels indulgent but is surprisingly simple.

Perfect for:

• Weeknight dinners
• Family-friendly meals
• Meal prep (reheats beautifully)
• Low-carb or gluten-free options

🍝 “I served this to my in-laws,” said one home cook. “They had no idea it was made with chicken—and asked for seconds!”

Ingredients

For the Meatballs

• 2 lbs (900g) ground chicken (breast or thigh blend)
• 1 cup whole-milk ricotta cheese (drained if watery)
• ½ cup freshly grated Parmesan cheese
• ¾ cup Italian-seasoned breadcrumbs (use GF if needed)
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

For the Spinach Alfredo Sauce

• ½ cup (1 stick / 115g) unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream (do not substitute with milk)
• 1 cup freshly grated Parmesan cheese
• 6 cups fresh baby spinach (~5 oz)
• A tiny pinch of ground nutmeg (the secret ingredient!)
• Salt and black pepper, to taste

For Serving (Optional)

• Cooked fettuccine, zucchini noodles, or penne
• Extra Parmesan and chopped parsley
• Lemon zest or red pepper flakes for brightness/heat

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Line a rimmed baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.

2. Make the Meatball Mixture

In a large bowl:

• Add ground chicken, ricotta, Parmesan, breadcrumbs, eggs, minced garlic, Italian seasoning, salt, and pepper.
• Mix gently with your hands until just combined.
  

  ❗ Do not overmix —this keeps the meatballs tender and avoids toughness.

3. Shape the Meatballs

• Dampen your hands with cold water (prevents sticking).
• Roll mixture into golf ball-sized balls (~1½ inches).
• Place on prepared baking sheet, spaced slightly apart.
  

  ✅ Yield: ~24 meatballs

4. Bake the Meatballs

• Bake 20–25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
• Remove from oven and set aside. Keep warm.

✅ No browning? Broil 1–2 mins at the end for color.

5. Start the Spinach Alfredo

While meatballs bake, make the sauce:
In a large skillet or deep pan over medium heat:

1. Melt butter. Add garlic and sauté 30 seconds until fragrant (don’t let it burn).
2. Pour in heavy cream. Bring to a gentle simmer—do not boil rapidly.
3. Stir in Parmesan, a handful at a time, until fully melted and smooth.
4. Add a pinch of nutmeg—it enhances richness without tasting like spice.

6. Wilt the Spinach

• Add spinach in batches, stirring as each addition wilts down.
• Cook 2–3 minutes total, until all spinach is tender and incorporated.
• Season with salt and pepper to taste.
• Sauce should be thick, creamy, and glossy.

✅ Too thick? Add 1–2 tbsp warm water or broth.
❗ Too thin? Simmer 2–3 mins to reduce.

7. Combine & Serve

• Gently add baked meatballs to the sauce. Warm through 2–3 minutes.
• Or serve meatballs over cooked pasta and spoon sauce generously on top.

✅ Serving ideas:

• Over fettuccine or linguine
• On a bed of zoodles or spaghetti squash
• With garlic bread and a crisp green salad

Garnish with extra Parmesan, chopped parsley, or a sprinkle of lemon zest.

You Must Know

• Use whole-milk ricotta —low-fat versions are watery and don’t bind well.
• Grate your own Parmesan —pre-shredded won’t melt smoothly.
• Don’t rush the cream —high heat can cause separation.
• Wet hands = easy rolling —keeps sticky mixture from clinging.
• Let meatballs rest 5 mins —helps them hold shape when serving.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of cream or broth if dry.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Turn into a casserole: Mix everything and bake 15 mins for a bubbly finish.
• Great for meal prep—portion into containers with pasta.
• Double the batch and freeze half for future comfort.
• Serve family-style in a large, warm bowl.

Cultural Context

Born from Italian-American love of creamy sauces and tender meatballs, this recipe modernizes tradition with leaner protein and fresh greens. Inspired by Roman cacio e pepe and Venetian cream dishes, it blends rustic simplicity with elegant flavor. Found on weeknight tables and holiday buffets alike, it proves that comfort food can be both rich and balanced.

Pro Tips

• Double the recipe? Yes—perfect for freezing or feeding a crowd.
• Make ahead: Assemble meatballs 1–2 days in advance. Refrigerate and bake when ready.
• Want more veg? Stir in roasted mushrooms or sun-dried tomatoes with the spinach.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes—but thaw completely and squeeze out excess water first.

Q: Why did my sauce break?
A: Likely due to high heat or cold cheese. Use room-temp Parmesan and low-to-medium heat.

Q: Is this gluten-free?
A: Only if using GF breadcrumbs and verifying all ingredients.

Q: Can I make it dairy-free?
A: Yes—with plant-based butter, cheese, and cream alternatives. Results vary slightly.

Q: Can I air fry the meatballs?
A: Absolutely! Spray with oil and air fry at 375°F for 10–12 mins, shaking halfway.

Allergy Information

Contains: dairy (ricotta, butter, Parmesan, cream), eggs, wheat (in most breadcrumbs).
Gluten-free option: Use certified GF breadcrumbs.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made ingredients and cheeses.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (with sauce, no pasta)

• Calories: 480
• Fat: 36g
• Saturated Fat: 19g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 4g
• Protein: 30g
• Sodium: 780mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This dish doesn’t shout. It arrives warm from the pan, creamy and golden, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “Let’s make it together.”