Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – Juicy, Creamy & Comforting

Recipe Card

Servings & Timing

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Yield: 4–6 servings

• Dietary Badges: High Protein, Family-Friendly, Make-Ahead Friendly

Ingredients

For the Meatballs:

• Ground chicken

• Ricotta cheese

• Parmesan cheese, grated

• Breadcrumbs

• Large egg

• Garlic, minced

• Italian seasoning

• Salt & black pepper

• Olive oil

For the Spinach Alfredo Sauce:

• Fresh spinach, chopped

• Butter

• All-purpose flour

• Milk

• Heavy cream

• Parmesan cheese, grated

• Nutmeg (pinch)

• Salt & black pepper

Instructions

1. Preheat Oven – Heat to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix Meatballs – In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until evenly blended.

3. Shape & Bake – Roll into golf ball–sized meatballs, place on the baking sheet, drizzle with olive oil, and bake for 20–25 minutes until golden and fully cooked.

4. Make the Alfredo Sauce – In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

5. Add Liquids & Cheese – Gradually whisk in milk and cream. Once thickened, stir in Parmesan, nutmeg, salt, and pepper until smooth.

6. Add Spinach – Stir in spinach and cook 2–3 minutes until wilted.

7. Serve – Plate the meatballs and spoon creamy spinach Alfredo sauce generously over the top.

Notes

• For a gluten-free version, swap breadcrumbs and flour for gluten-free alternatives.

• Blend the spinach into the sauce if you want it hidden for picky eaters.

• Add lemon zest to the meatballs for brightness, or red pepper flakes to the sauce for gentle heat.

• For an extra-cheesy finish, sprinkle shredded mozzarella over the meatballs before baking.

Introduction

These Baked Chicken Ricotta Meatballs are tender, juicy, and packed with flavor thanks to the ricotta and Parmesan inside. Paired with a creamy spinach Alfredo sauce, they’re the perfect balance of comfort food and elegance—ideal for family dinners or entertaining guests.

Step-by-Step Cooking Guide

1. Shape & Bake Meatballs
Ricotta keeps these meatballs extra moist, while Parmesan adds a savory depth.

2. Create the Creamy Base
The Alfredo starts with a buttery roux, which thickens the sauce and gives it a luscious texture.

3. Wilt the Spinach
Adding spinach at the end preserves its color and freshness.

4. Bring It Together
The rich sauce coats the tender meatballs perfectly, making each bite indulgent.

Ingredient Details & Substitutions

• Ground Chicken: Light and lean, but you can also use ground turkey.

• Ricotta Cheese: Moistens the meatballs—don’t skip it!

• Spinach: Fresh is best, but thawed frozen spinach (squeezed dry) works too.

• Nutmeg: A small pinch brings out the creaminess of the Alfredo sauce.

Recipe Variations & Serving Suggestions

• Pasta Pairing: Serve over fettuccine, penne, or even gnocchi.

• Low-Carb Option: Pair with roasted zucchini noodles or cauliflower mash.

• Extra Flavor Boost: Stir roasted garlic into the Alfredo sauce.

Storage & Make-Ahead Info

• Storage: Refrigerate up to 4 days in an airtight container.

• Freezing: Freeze meatballs (without sauce) up to 3 months. Add sauce fresh when reheating.

• Reheating: Warm gently on the stovetop over low heat or in the oven at 325°F (165°C).

• Make-Ahead: Assemble meatballs earlier in the day, refrigerate, and bake when ready.

FAQs

Q: Can I make the sauce ahead of time?
A: Yes—store in the fridge for up to 3 days, then reheat gently before serving.

Q: Can I use store-bought Alfredo sauce?
A: Absolutely, but homemade really takes this dish to the next level.

Q: How do I keep the meatballs from drying out?
A: Don’t overbake, and keep the ricotta in the mixture—it locks in moisture.

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