These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a flavorful and comforting meal that’s perfect for any night of the week! Tender, juicy chicken meatballs are baked to perfection and then simmered in a rich and creamy spinach Alfredo sauce. I love how the ricotta cheese adds a light and fluffy texture to the meatballs, and the spinach Alfredo sauce is packed with flavor. This dish is delicious served over pasta, and it’s sure to become a new family favorite.
Why You’ll Love These Chicken Ricotta Meatballs
- Tender and Juicy: The combination of ground chicken and ricotta cheese creates incredibly tender and flavorful meatballs.
- Creamy Spinach Alfredo Sauce: The homemade Alfredo sauce, infused with fresh spinach, is rich, creamy, and delicious.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Versatile: Serve it over pasta, with crusty bread, or on its own.
- Comfort Food Classic: A comforting and satisfying meal that’s perfect for a cozy night in.
Ingredients for Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Meatballs
- Ground chicken (Meat)
- Ricotta cheese (Dairy)
- Grated Parmesan cheese (Dairy)
- Egg (Binder)
- Breadcrumbs (Binder)
- Garlic, minced (Aromatic)
- Salt (Seasoning)
- Pepper (Spice)
- Italian seasoning (Spice Blend)
Spinach Alfredo Sauce
- Butter (Fat)
- Garlic, minced (Aromatic)
- Heavy cream (Dairy)
- Grated Parmesan cheese (Dairy)
- Fresh spinach, chopped (Vegetable)
- Salt (Seasoning)
- Pepper (Spice)
Additional
- Cooked pasta, for serving (Pasta)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Chicken Ricotta Meatballs with Spinach Alfredo Sauce as is, but here are a few ideas for variations:
- Different Meat: Use ground turkey, ground beef, or a combination of ground meats instead of chicken.
- Add More Vegetables: Stir in some sautéed mushrooms, diced bell peppers, or sun-dried tomatoes to the sauce.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce.
- Different Cheese: Use Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
- No Spinach: Omit Spinach
How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Let me show you how to make these tender and flavorful Chicken Ricotta Meatballs with Spinach Alfredo Sauce:
Preheat Oven
- I preheat my oven to 400°F (200°C).
Make Meatballs
- In a bowl, I mix together the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. I make sure to mix everything gently but thoroughly.
- I form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Bake Meatballs
- I bake the meatballs for 20-25 minutes, until they’re cooked through and lightly golden.
Prepare Sauce
- While the meatballs are baking, I prepare the spinach Alfredo sauce. I melt the butter in a saucepan over medium heat.
- I sauté the minced garlic until it’s fragrant, about 1 minute.
- I stir in the heavy cream and Parmesan cheese.
- I bring the mixture to a simmer and cook until it’s slightly thickened, about 5 minutes.
Finish Sauce
- I add the chopped spinach to the sauce, season with salt and pepper, and cook until the spinach is wilted.
Serve
- I serve the meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Tips and Tricks for the BEST Meatballs
Here are my secrets for making these meatballs truly exceptional:
- Don’t Overmix: Overmixing the meatball mixture can make the meatballs tough. Mix just until the ingredients are combined.
- Use a Cookie Scoop: A cookie scoop helps to create uniformly sized meatballs.
- Bake Until Cooked Through: Use a meat thermometer to ensure the meatballs are cooked to a safe internal temperature of 165°F (74°C).
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
How to Serve
This Chicken Ricotta Meatballs with Spinach Alfredo Sauce is delicious served with:
- Pasta: Serve it over your favorite pasta, such as spaghetti, fettuccine, or penne.
- Crusty Bread: A slice of crusty bread is perfect for soaking up the creamy sauce.
- Side Salad: A simple green salad or a Caesar salad would complement the dish nicely.
Make Ahead and Storage
You can prepare the meatballs and the sauce ahead of time and store them separately in the refrigerator. Reheat gently before serving. Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
FAQs about Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Can I use a different type of meat?
- Yes, you can use ground turkey, ground beef, or a combination of ground meats.
- Can I make this without the spinach?
- Yes, you can omit the spinach if you prefer.
- Can I freeze these meatballs?
- Yes, you can
Enjoy these tender, creamy, and flavorful Chicken Ricotta Meatballs with Spinach Alfredo Sauce! It’s a perfect meal for any night of the week.
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-Inspired
Description
These tender and flavorful Chicken Ricotta Meatballs are baked to perfection and served with a creamy, rich Spinach Alfredo Sauce. The ricotta cheese adds moisture and lightness to the meatballs, while the spinach Alfredo sauce provides a decadent and delicious topping.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese (whole milk or part-skim)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs (plain or Italian seasoned)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt, to taste
- Black pepper, to taste
For Serving:
- Cooked pasta (such as fettuccine, linguine, or your favorite shape)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
- Make Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Use your hands or a spoon to mix the ingredients until they are just combined. Do not overmix.
- Form Meatballs: Roll the mixture into 1-inch meatballs. (You should get about 20-24 meatballs).
- Arrange on Baking Sheet: Place the meatballs on the prepared baking sheet, leaving a little space between each meatball.
- Bake Meatballs: Bake for 20-25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and lightly golden brown.
- Make Spinach Alfredo Sauce (While Meatballs Bake): While the meatballs are baking, prepare the sauce. In a medium saucepan over medium heat, melt the butter.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add Cream and Parmesan: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Add Spinach: Add the chopped spinach to the sauce. Stir until the spinach is wilted, about 1-2 minutes.
- Season Sauce: Season the sauce with salt and pepper to taste.
- Combine and Serve: Once the meatballs are cooked, you can either add them directly to the sauce to coat, or serve the sauce separately over the meatballs and pasta. Serve the meatballs and spinach Alfredo sauce over your choice of cooked pasta.
Notes
- Ground Chicken: You can substitute ground turkey for the ground chicken.
- Ricotta Cheese: Whole milk ricotta cheese will create the richest and creamiest meatballs, but part-skim ricotta can also be used.
- Breadcrumbs: You can use plain or Italian-seasoned breadcrumbs. Panko breadcrumbs can also be used.
- Spinach: Fresh spinach is recommended, but you can use frozen spinach, thawed and squeezed dry.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: Serve this dish with a side salad and crusty bread.
- Storage: Store in fridge for 3-4 days.