Description

There’s something undeniably comforting about a plate of tender, cheesy chicken meatballs bathed in a creamy, spinach-infused Alfredo sauce. This recipe takes classic Italian flavors and gives them a rich, velvety twist—perfect for a cozy family dinner or even a special occasion.

These Baked Chicken Ricotta Meatballs are incredibly soft and flavorful, thanks to the ricotta cheese, which keeps them moist and delicate. The Spinach Alfredo Sauce adds a luscious, creamy texture with a hint of nuttiness from Parmesan, making every bite absolutely irresistible. It’s a fantastic way to sneak in some greens while keeping everyone at the table happy—including picky eaters!

Pair this dish with garlic bread, a crisp green salad, or roasted vegetables for a well-rounded meal. If you’re in the mood for something extra indulgent, serve these meatballs over buttery mashed potatoes, creamy polenta, or a bed of al dente pasta. No matter how you enjoy it, this recipe is guaranteed to become a family favorite!

Ingredients

• For the Meatballs:
• 1 pound ground chicken
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (regular or gluten-free)
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Spinach Alfredo Sauce:
• 2 tablespoons butter
• 2 tablespoons flour (regular or gluten-free)
• 2 cups milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Pinch of nutmeg
• Salt and pepper to taste

Preparation Method

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until combined.
3. Roll the mixture into golf ball-sized meatballs and place them on the baking sheet. Drizzle with olive oil.
4. Bake for 20-25 minutes until golden brown and the internal temperature reaches 165°F.
5. In a skillet, melt butter over medium heat and stir in flour to make a roux.
6. Gradually add milk and heavy cream, whisking until smooth and slightly thickened.
7. Stir in Parmesan cheese, nutmeg, salt, and pepper until melted.
8. Add chopped spinach and cook for 2-3 minutes until wilted.
9. Serve meatballs topped with Spinach Alfredo Sauce.

Tips and Conclusion

⭐ Make It Gluten-Free: Swap the breadcrumbs for gluten-free breadcrumbs and use a 1:1 gluten-free flour blend for the sauce.
⭐ Sneaky Spinach Trick: If you have picky eaters, blend the spinach into the sauce for a creamy, green Alfredo that hides the greens!
⭐ Add a Zesty Twist: A little lemon zest in the meatballs or a sprinkle of red pepper flakes in the sauce gives a bright and flavorful contrast.
⭐ Extra Cheesy Option: Love cheese? Sprinkle shredded mozzarella over the meatballs during the last 5 minutes of baking for an extra melty topping.
⭐ Meal Prep Friendly: These meatballs can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.

These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce bring together everything you love about Italian comfort food in one easy, irresistible dish. Whether you're serving it for a cozy weeknight dinner or a special gathering, this recipe is sure to impress!

If you loved this recipe, be sure to check out more of our delicious, easy-to-make meals. Don’t forget to share your creations with us and let us know how it turned out! ❤️