Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a light yet luxurious take on classic comfort food. These tender, flavorful meatballs are made with creamy ricotta and seasoned to perfection, then nestled in a rich Alfredo sauce infused with garlic, Parmesan, and spinach. Whether served over pasta, rice, or alongside crusty bread, this dish is guaranteed to impress.

Why You’ll Love This Recipe

This dish is a perfect blend of hearty and elegant. The ricotta keeps the chicken meatballs soft and moist, while the Parmesan and Italian seasoning add depth. The Alfredo sauce is creamy and indulgent, and the fresh spinach lends both color and nutrition. It’s a versatile recipe that works for a special occasion or an elevated weeknight dinner. Best of all, it comes together in under an hour.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Ricotta Meatballs:

1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh parsley (optional)
2 tbsp olive oil (for frying)

For the Spinach Alfredo Sauce:

2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg (optional)

Directions

Prepare the meatballs:
In a large mixing bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley. Mix until well combined. Shape into 1½-inch balls (yields 16–18 meatballs).
Cook the meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides and fully cooked. Transfer to a plate and set aside.
Make the sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens.
Add spinach and seasonings:
Stir in chopped spinach, salt, pepper, and nutmeg (if using). Cook until the spinach wilts, about 2–3 minutes.
Combine meatballs and sauce:
Return the cooked meatballs to the skillet, spooning the sauce over them. Simmer for 3–5 minutes to meld the flavors.
Serve:
Serve warm over pasta, rice, or with crusty bread. Garnish with extra Parmesan and parsley, if desired.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 to 5

Variations

Low-Carb Option: Serve over cauliflower rice or steamed vegetables.
Pasta Pairing: Pairs beautifully with fettuccine, penne, or linguine.
Cheese Variations: Try mixing in mozzarella or Asiago for a different flavor profile.
Herb Swap: Substitute parsley with basil or thyme for a fresh twist.
Baked Meatballs: Bake meatballs at 400°F (200°C) for 18–20 minutes instead of pan-frying.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or milk to maintain the sauce’s texture. This dish can be frozen for up to 2 months—freeze the meatballs and sauce separately for best results.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well and provides a similar texture and flavor.

Can I use frozen spinach?

Yes, thaw and drain it thoroughly before adding to the sauce to avoid excess moisture.

Is ricotta necessary?

Ricotta keeps the meatballs moist and tender, but you can substitute with cottage cheese (drained) if needed.

Can I make the meatballs ahead of time?

Yes, you can shape and refrigerate the meatballs up to 24 hours before cooking.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and serve with gluten-free pasta or rice.

What’s the best pasta for this dish?

Fettuccine, linguine, or penne all pair well with the creamy sauce and meatballs.

How do I thicken the sauce?

If the sauce is too thin, simmer it a bit longer or add a touch more Parmesan to help it thicken.

Can I add more vegetables?

Absolutely—mushrooms, sun-dried tomatoes, or roasted red peppers are great additions.

Can I make this without cream?

You can substitute with half-and-half or a mixture of milk and cornstarch, but the sauce will be less rich.

How do I keep the meatballs from sticking while frying?

Make sure the skillet is hot and use enough oil. Avoid moving the meatballs too soon after placing them in the pan.

Conclusion

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delightful and elegant dish that’s as easy to prepare as it is impressive to serve. With tender, flavorful meatballs and a rich, garlicky cream sauce, this meal is a comforting classic with a gourmet twist. It’s sure to become a regular favorite in your kitchen.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Author: Olivia
Total Time: 35 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a creamy, comforting, and elevated dinner idea. These tender, cheesy meatballs are simmered in a luscious Parmesan cream sauce with spinach, making this dish perfect over pasta, rice, or with crusty bread for soaking up every drop.

Instructions

Prepare the Meatballs:
- In a large bowl, mix all meatball ingredients until well combined.
- Roll into 1½-inch balls (makes about 16–18).
Cook the Meatballs:
- Heat olive oil in a skillet over medium heat.
- Fry meatballs until golden and cooked through, about 5–7 minutes.
- Remove from skillet and set aside.
Make Alfredo Sauce:
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Add heavy cream, simmer, and stir in Parmesan until smooth.
- Stir in spinach, salt, pepper, and nutmeg; cook until wilted.
Combine:
- Return meatballs to the skillet and stir gently to coat in sauce.
- Simmer for 3–5 minutes to let flavors meld.

Serve:
- Serve hot over pasta, rice, or with crusty bread. Garnish with extra parsley or Parmesan.

Notes

Great with fettuccine or zucchini noodles for a low-carb option.
Ricotta adds moisture—don’t skip it!

Use store-bought Alfredo for a quick shortcut if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American