Description
Chicken Ricotta Meatballs with Spinach Alfredo Sauce are tender, melt-in-your-mouth meatballs smothered in a creamy, cheesy sauce with wilted spinach for a wholesome, protein-packed meal. The ricotta makes the meatballs unbelievably soft, while the rich Alfredo adds a comforting, indulgent finish — perfect over pasta, rice, or veggies.
Ingredients
For the Meatballs:
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1 lb ground chicken
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan
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1/3 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/2 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
For the Spinach Alfredo Sauce:
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2 tbsp unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1/2 cup grated Parmesan
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2 cups fresh spinach
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Salt and pepper to taste
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Pinch of nutmeg (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper until just combined.
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Roll into 12–14 meatballs and place on the baking sheet.
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Bake for 18–20 minutes or until golden and cooked through.
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Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
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Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and nutmeg.
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Add spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
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Transfer baked meatballs into the Alfredo sauce and simmer for 3–5 minutes to absorb flavor.
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Serve hot over pasta, mashed potatoes, or steamed vegetables.
Notes
For added richness, stir in a tablespoon of cream cheese to the sauce. You can substitute kale for spinach or use a mix of greens. These meatballs also freeze well before or after cooking — just reheat gently in sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes