If you’re craving a cozy, crowd-pleasing dinner that feels special yet is easy enough for a weeknight, Chicken Ricotta Meatballs with Spinach Alfredo Sauce will absolutely delight you. Succulent chicken meatballs enriched with creamy ricotta are gently browned and then baked to juicy perfection, all smothered in a decadent spinach Alfredo sauce that’s bursting with flavor. This dish strikes a perfect balance between comfort and elegance, and is guaranteed to impress anyone lucky enough to sit at your table.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about Chicken Ricotta Meatballs with Spinach Alfredo Sauce is just how simple the ingredients are, but each one truly matters! These are staples that deliver maximum flavor, luscious texture, and gorgeous color in every bite.

Ground chicken: Creates a light, tender base and soaks up all the delicious flavors.
Ricotta cheese: Makes the meatballs incredibly moist and adds a subtle, creamy richness.
Grated Parmesan cheese: Provides a sharp, nutty flavor that melds beautifully into both the meatballs and sauce.
Breadcrumbs: Binds the ingredients together and helps the meatballs hold their shape.
Egg: An essential binder for perfectly cohesive, tender meatballs.
Garlic: Brings fragrant, irresistible flavor to both the meatballs and the sauce.
Dried oregano: Gives a little Mediterranean flair and depth to the meat mixture.
Dried basil: Adds a whisper of herbaceous sweetness that pairs perfectly with the herbs and spinach.
Salt and pepper: Season everything generously to bring out all the flavors.
Olive oil: For browning the meatballs so the outside is golden and flavorful.
Butter: Adds rich, silky smoothness to the Alfredo sauce.
Spinach: Adds beautiful color, gentle flavor, and a little hit of goodness to the sauce.
Heavy cream: The decadent base of the Alfredo sauce, making it velvety and luscious.
Fresh parsley: A sprinkle at the end wakes up all the rich flavors and adds that super-fresh finish.

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Mix the Meatball Ingredients

Start by combining the ground chicken, luscious ricotta, sharp Parmesan, breadcrumbs, egg, minced garlic, oregano, basil, salt, and pepper in a big bowl. There’s something particularly satisfying about seeing all those flavors come together! Mix with clean hands or a sturdy spatula just until everything is incorporated and even—the ricotta will make the mixture quite soft and pillowy.

Step 2: Form and Prep the Meatballs

Scoop out the mixture in about one-inch portions and gently roll each into a ball. Place them on a parchment-lined baking sheet as you go. The ricotta might make them a bit stickier than traditional meatballs but that’s exactly why they bake up so juicy and tender!

Step 3: Brown the Meatballs on the Stovetop

In a large skillet, heat a generous swirl of olive oil over medium heat. Working in batches if needed, brown the meatballs on all sides. This step not only gives them an irresistible golden crust, it also locks in the flavor. You’re just looking for color—you’ll finish cooking them in the oven, which helps them stay super moist.

Step 4: Bake the Meatballs

Once the meatballs are beautifully golden, transfer them back to the baking sheet and slide it into your preheated 375°F (190°C) oven. Bake for 15–20 minutes, just until they’re cooked through. While they bake, you’ll have plenty of time to whip up the most beautiful spinach Alfredo sauce!

Step 5: Prepare the Spinach Alfredo Sauce

Wipe out the skillet (or use a fresh one), and melt the butter over medium heat. Sauté the minced garlic just until fragrant—it takes about a minute. Toss in the chopped spinach and let it wilt, stirring for a couple of minutes. Pour in the heavy cream and bring everything to a gentle simmer. Sprinkle in the Parmesan, and stir until the sauce becomes thick and glossy. Season well with salt and pepper, adjusting to taste.

Step 6: Toss Meatballs in the Sauce and Serve

Once the chicken ricotta meatballs are cooked, transfer them into the skillet and coat generously in the steamy, creamy spinach Alfredo sauce. Let them bubble together for a moment so all the flavors mingle. Finish with a shower of fresh parsley before serving. You now have Chicken Ricotta Meatballs with Spinach Alfredo Sauce ready to wow your family or guests!

How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

A sprinkle of chopped fresh parsley is a must for both color and freshness. If you’re feeling indulgent, add more grated Parmesan over the top just before serving. A little lemon zest can also brighten up all that creamy goodness, especially on warmer days.

Side Dishes

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is pure magic over a bed of fettuccine, but don’t be afraid to pair it with pillowy mashed potatoes or even garlic bread to mop up every drop of sauce. For a lighter touch, serve alongside steamed green beans or a crisp romaine salad tossed in a lemony vinaigrette.

Creative Ways to Present

Try skewering the meatballs on little picks for a party platter—each bite generously spooned with sauce. Or serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce as sliders on mini toasted buns for a playful twist. If you’re prepping a family-style meal, heap everything into a big, shallow serving bowl and watch it disappear!

Make Ahead and Storage

Storing Leftovers

Any leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce will keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually get even deeper as they sit, making tomorrow’s lunch or dinner feel extra luxe.

Freezing

To freeze, let the meatballs and sauce cool completely. Store in a well-sealed freezer-safe container for up to two months. For the very best texture, freeze the meatballs separately from the sauce if you can, then reheat and combine just before serving.

Reheating

Warm leftovers gently in a skillet over low heat, adding a splash of cream or milk if the sauce needs loosening. Alternatively, microwave in short bursts, stirring in between. The meatballs stay moist and the Alfredo sauce returns to its glorious creamy state—just as delicious as fresh!

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey will work perfectly in this recipe and will still pair wonderfully with the ricotta and spinach Alfredo sauce. Just be sure to use a ground turkey with a little bit of fat so the meatballs aren’t too dry.

Do I have to use ricotta cheese?

Ricotta is the secret to the incredibly tender, moist texture in this dish, but if you don’t have any on hand, whole-milk cottage cheese (drained) is a decent substitute. The flavor will be a little tangier, but the results are still delicious!

Can I make Chicken Ricotta Meatballs with Spinach Alfredo Sauce gluten free?

Yes! Simply swap the breadcrumbs for your favorite gluten-free version. Everything else in the recipe is naturally gluten free—just check that your Parmesan and other ingredients are safe if you have celiac disease or strict gluten intolerance.

What pasta shapes work best with Chicken Ricotta Meatballs with Spinach Alfredo Sauce?

Wide, flat noodles like fettuccine or pappardelle are classic with Alfredo sauce. However, penne, shells, or even cheesy polenta make a delicious base. Anything that can catch extra sauce is a winner in my book!

Can I double the recipe for a crowd?

Definitely! Chicken Ricotta Meatballs with Spinach Alfredo Sauce is easy to scale up for a hungry group. Double the ingredients and use multiple baking sheets or batches if needed. This dish is party perfect!

Final Thoughts

I hope you feel as inspired as I do to make Chicken Ricotta Meatballs with Spinach Alfredo Sauce for your next special night in. This is one of those meals that tastes as comforting as a big hug but looks and feels totally celebration-worthy. Don’t hesitate to experiment with sides and garnishes—one taste, and it just might earn a top spot in your dinner rotation!