Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce

I’ve tried dozens of meatball recipes, but this baked chicken ricotta meatballs recipe with spinach alfredo sauce completely won me over. Soft, tender, cheesy, and nestled in a velvety spinach sauce—this dish had everyone at the table going back for seconds.

It’s the kind of cozy, comforting meal that you don’t forget. Honestly, after making this once, I couldn’t stop thinking about how to level it up even further. Oh, and while I was planning my weekly dinners, I also stumbled across a Mandarin Chicken Recipe I want to try next—it’s definitely going on the list!

If you’re looking for a simple but impressive weeknight dinner that feels indulgent yet wholesome, this recipe checks all the boxes.

Additional Tips for Making This Recipe Better

These tips come straight from my kitchen after I made this dish for the first time. They made all the difference!

• Use whole milk ricotta: It keeps the meatballs extra moist without making them fall apart. Avoid the fat-free version—it’s too watery.
• Grate your own Parmesan: Pre-shredded cheese doesn’t melt as smoothly in the sauce. Freshly grated makes the Alfredo super creamy.
• Don’t skip the fresh spinach: Frozen spinach adds extra moisture that can thin out the sauce. Trust me—fresh really is best.
• Let the meatballs rest after baking: Just 3–5 minutes helps them firm up and soak in the flavors before tossing them into the sauce.
• Season as you go: Taste the sauce before adding salt; Parmesan is salty on its own, so you may need less than expected.

Tasty Variations to Try Next Time

Want to change things up or meet special dietary needs? Here are some variations I’ve tried or plan to test soon. If you’re exploring other dinner recipes, these might be fun spins.

• Dairy-free option: Use dairy-free ricotta (almond-based works great), coconut cream, and nutritional yeast instead of Parmesan.
• Low-carb/keto version: Skip the breadcrumbs in the meatballs and use almond flour instead. Serve over zoodles instead of pasta.
• Add-ins for extra flavor: A pinch of crushed red pepper flakes in the sauce gives it a gentle kick. You could also mix chopped sun-dried tomatoes into the meatballs.
• Protein swap: Turkey can replace chicken if you prefer a slightly richer flavor.
• Vegetable boost: Add mushrooms or roasted red peppers to the sauce for texture and extra color.

Must-Have Equipment for a Smooth Cooking Experience

You don’t need anything fancy, just a few essentials from your kitchen.

• Large mixing bowl – to combine meatball ingredients smoothly.
• Baking sheet with parchment paper – prevents sticking and promotes even baking.
• Large skillet – essential for cooking the Alfredo sauce and finishing the dish.
• Whisk – helps create a creamy, lump-free sauce.
• Garlic press or sharp knife – for finely mincing garlic and maximizing flavor.
• Measuring cups/spoons – for accurate ingredient ratios.
• Pot for pasta – to boil your favorite pasta for serving.

How to Serve Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce?

Presentation matters—and trust me, this dish is a showstopper when plated right!

Spoon a generous amount of Alfredo-coated meatballs over a warm bed of fettuccine or penne pasta. Make sure the creamy spinach sauce drapes across the noodles for maximum effect. Top with extra Parmesan, a sprinkle of fresh parsley, and freshly cracked black pepper. Serve it in shallow pasta bowls for an elegant, restaurant-quality look.

I like to serve this alongside a simple green salad or roasted vegetables for balance. It also pairs beautifully with garlic bread. If you enjoy rich, cheesy meals like Chicken Queso Soup Recipe, you’ll love the hearty, indulgent vibe of this dinner.

How to Store Baked Chicken Ricotta Meatballs

Proper storage means you can enjoy leftovers just as much as the first time!

• Refrigerating: Store leftovers in an airtight container in the fridge. They’ll stay fresh for 3–4 days. Make sure the pasta and sauce are stored separately if possible to maintain texture.
• Freezing: Freeze the cooked meatballs and sauce (without pasta) in a freezer-safe container for up to 2 months. Let it cool completely before freezing.
• Reheating: Thaw frozen meatballs overnight in the fridge, then reheat gently in a skillet with a splash of cream or milk to loosen the sauce. Microwave works too, but stir halfway through for even heating.

Why You’ll Love This Recipe?

Here’s why this has quickly become a favorite in my dinner rotation:

• Quick and easy to prepare: The oven does most of the work while you make the sauce. Total cook time is under an hour.
• Rich and flavorful: Creamy, garlicky Alfredo and tender chicken meatballs create the ultimate comfort combo.
• Versatile: Serve it over pasta, zoodles, mashed potatoes, or even inside sub rolls for a cheesy meatball sandwich.
• Family-friendly: Even picky eaters love it. Spinach blends seamlessly into the sauce, making it easy to sneak in veggies.
• Perfect for meal prep: Make the meatballs ahead, freeze, and reheat whenever you need a quick homemade dinner.

More Things to Know Before You Cook

Getting the most from your ingredients and timing is key to making this recipe shine:

• Chicken vs. turkey: Ground chicken is lighter and blends well with ricotta, while turkey adds more richness—both work, so it’s personal preference.
• Pasta pairing: Fettuccine is classic, but penne, rigatoni, or even cauliflower gnocchi are great options.
• Nutmeg’s subtle magic: A pinch of nutmeg in the sauce may seem odd, but it adds warmth and depth without overpowering the dish. Try it—you’ll see!
• Use parchment paper: This saves cleanup time and prevents the meatballs from sticking or drying out.
• Let it sit before serving: Just a couple of minutes off the heat allows flavors to meld and sauce to thicken perfectly.

Ben Carraoli

Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo Sauce

With its rich flavor, creamy texture, and total crowd appeal, this baked chicken ricotta meatballs with spinach Alfredo sauce recipe is one I’ll keep making again and again. It's comforting, flavorful, and surprisingly easy to pull off.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Calories: 580

Ingredients Method

Ingredients

  

• For the Meatballs:
• 1 lb 450 g ground chicken – leaner than beef and blends perfectly with ricotta
• 1/2 cup ricotta cheese – gives the meatballs a soft creamy texture; avoid watery ricotta
• 1/4 cup grated Parmesan cheese – adds a sharp umami kick; grate fresh for best melt
• 1/4 cup breadcrumbs – helps bind the meatballs; use panko for extra lightness
• 1 large egg – essential for holding everything together
• 2 cloves garlic minced – boosts flavor with a fresh, savory punch
• 1 tsp Italian seasoning – gives a well-rounded herbal flavor profile
• Salt and pepper to taste – balance the seasoning to enhance the ingredients
• 2 tbsp fresh parsley chopped (optional) – adds freshness and color
• For the Spinach Alfredo Sauce:
• 2 tbsp butter – base for the roux use unsalted to control the saltiness
• 3 cloves garlic minced – infuses the sauce with bold flavor
• 1 cup heavy cream – creates the signature creamy texture
• 3/4 cup grated Parmesan cheese – thickens and adds nutty richness
• 1/4 tsp nutmeg optional – gives subtle warmth and depth to the sauce
• Salt and pepper to taste – adjust to your preference
• 3 cups fresh spinach roughly chopped – use fresh only; frozen makes the sauce watery
• For Serving:
• Cooked pasta such as fettuccine or penne, for serving – acts as the perfect vehicle for the sauce
• Fresh parsley chopped (for garnish) – optional but brightens the plate

Method

 

1. Start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. If using, add the chopped parsley for extra freshness.
2. Mix the ingredients with your hands or a spoon until just combined. Avoid overmixing, as it can make the meatballs dense. The ricotta will keep them soft and delicate, while the breadcrumbs and egg help everything hold together during baking.
3. Shape the mixture into evenly sized meatballs, around 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, leaving a bit of space between each one to allow even browning.
4. Once shaped, place the baking sheet into the preheated oven. Bake for 20 to 25 minutes, or until the meatballs are fully cooked through and lightly golden on the outside. Internal temperature should read 165°F (74°C) if using a meat thermometer.
5. Baking gives the meatballs a cleaner taste and a firmer bite without extra oil. While the meatballs bake, you can begin preparing the sauce, so both components are ready to serve at the same time.
6. Once finished, remove the meatballs from the oven and let them rest for a few minutes. This helps them firm up and absorb any remaining juices before they go into the sauce.
7. In a large skillet over medium heat, melt the butter until it begins to foam. Add the minced garlic and sauté for about 1–2 minutes until it becomes fragrant but not browned. Stir continuously to avoid burning.
8. Pour in the heavy cream and gently whisk as it warms. Once it begins to simmer, gradually add the grated Parmesan cheese. Keep whisking as the cheese melts and the sauce starts to thicken to a silky consistency.
9. Season with salt, pepper, and nutmeg (if using), then stir in the fresh chopped spinach. Cook for another 1–2 minutes until the spinach wilts into the sauce, enhancing its color and flavor.
10. Gently add the cooked meatballs into the skillet with the sauce, coating them evenly. Let them simmer for a few minutes in the sauce so they soak up all the creamy, cheesy goodness.
11. Serve the saucy meatballs over a warm bed of cooked pasta—fettuccine or penne works beautifully. Finish with a sprinkle of fresh parsley for brightness and a pop of color. Plate and serve immediately for the best texture and flavor.