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baked chicken ricotta meatballs recipe with spinach alfredo sauce
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.