There’s something magical about a plate of tender, cheesy meatballs smothered in a rich, velvety sauce. These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the ultimate comfort food—easy to make, packed with flavor, and perfect for a cozy night in.
If you’ve never tried adding ricotta to meatballs, get ready for a game-changer. The ricotta makes them incredibly moist and tender, while Parmesan and Italian seasoning give them a bold, savory kick. And when you pair them with a creamy spinach Alfredo sauce? Absolute perfection. Serve them over pasta, rice, or just with a slice of crusty bread to soak up every last bit of that dreamy sauce.
Now, let’s dive into the first part of the recipe!
Making the Perfect Chicken Ricotta Meatballs
Ingredients for the Meatballs
To get started, gather everything you need for these juicy chicken ricotta meatballs:
- Ground chicken (1 lb) – Lean yet flavorful, it pairs perfectly with the creamy ricotta.
- Ricotta cheese (½ cup) – Adds moisture and richness, keeping the meatballs from drying out.
- Parmesan cheese (¼ cup, grated) – Brings a sharp, nutty flavor.
- Breadcrumbs (½ cup, panko or regular) – Helps bind the meatballs together while adding texture.
- Large egg (1) – Essential for keeping everything together.
- Garlic (2 cloves, minced) – Because no great meatball is complete without it.
- Italian seasoning (1 teaspoon) – A blend of dried herbs to give the meatballs that classic Italian-inspired taste.
- Salt (½ teaspoon) & black pepper (¼ teaspoon) – Enhances all the flavors.
- Olive oil (2 tablespoons) – For frying the meatballs to golden perfection.
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Use a spoon (or your hands, if you’re comfortable) to gently mix everything together. Be careful not to overmix—the more you work the mixture, the tougher the meatballs can become.
Step 2: Shape the Meatballs
Once everything is combined, start forming your meatballs. Aim for 1-inch meatballs, which should give you about 18-20 total. If the mixture feels sticky, lightly wet your hands with water to make rolling easier.
Step 3: Cook the Meatballs
Now, it’s time to get a perfect sear on these beauties.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the meatballs in batches, making sure not to overcrowd the pan. If they’re too close together, they won’t brown properly.
- Cook for 4-5 minutes per side, turning carefully so they develop a golden-brown crust.
- Once fully cooked (internal temperature should reach 165°F), transfer the meatballs to a plate and set them aside.
By now, your kitchen is probably filled with the most amazing aroma—garlicky, cheesy, and utterly irresistible. But we’re just getting started! Up next, we’ll make that luxuriously creamy spinach Alfredo sauce that ties the whole dish together.
Rich and Creamy Spinach Alfredo Sauce
Now that our chicken ricotta meatballs are cooked to golden perfection, it’s time to make the creamy spinach Alfredo sauce that will take this dish to the next level. This sauce is rich, velvety, and infused with garlic and Parmesan, making it the perfect pairing for those tender meatballs.
One of the best things about this sauce? It comes together in under 10 minutes with just a handful of ingredients. Whether you’re serving it over pasta, rice, or with crusty bread, it’s guaranteed to be a hit.
Let’s get started!
Making the Spinach Alfredo Sauce
Ingredients for the Sauce
- Butter (2 tablespoons) – Adds richness and depth of flavor.
- Garlic (3 cloves, minced) – Infuses the sauce with bold, aromatic flavor.
- Fresh spinach (2 cups, chopped) – A healthy addition that brings color and texture.
- Heavy cream (1 cup) – The base of the sauce, creating that signature silky texture.
- Parmesan cheese (½ cup, grated) – The key to a perfectly cheesy, savory Alfredo sauce.
- Salt & black pepper (to taste) – Balances and enhances all the flavors.
- Nutmeg (¼ teaspoon, optional) – Adds a subtle warmth that deepens the flavor.
Step 1: Sauté the Garlic and Spinach
Using the same skillet from the meatballs (don’t clean it—you want all those leftover browned bits for extra flavor), melt 2 tablespoons of butter over medium heat.
Once melted, add 3 cloves of minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic—it should be golden and aromatic, not browned.
Next, toss in 2 cups of chopped fresh spinach. Stir occasionally and let it cook for 2-3 minutes, until the spinach is wilted and softened.
Step 2: Create the Creamy Sauce
Now, pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Stir well to combine all the flavors.
Once the cream is warm, add ½ cup of grated Parmesan cheese and stir until it melts into the sauce, creating a smooth and creamy consistency. If you’re using nutmeg, sprinkle in ¼ teaspoon for an extra layer of warmth and depth.
Season with salt and black pepper to taste, then let the sauce simmer for 2-3 minutes to thicken slightly. If it gets too thick, just add a splash of milk or broth to loosen it up.
Step 3: Bring It All Together
Now comes the best part—bringing everything together in one pan.
- Return the chicken ricotta meatballs to the skillet, nestling them into the sauce.
- Spoon the Alfredo sauce over the meatballs, making sure they’re fully coated.
- Let everything simmer for 2-3 minutes so the flavors can meld together.
At this point, your kitchen smells incredible, and you’re just minutes away from digging in. Serve the meatballs and sauce over pasta, rice, or alongside crusty bread for a truly comforting meal.
FAQs and Final Tips for the Best Chicken Ricotta Meatballs
By now, your Chicken Ricotta Meatballs with Spinach Alfredo Sauce should be looking absolutely irresistible. The meatballs are tender and juicy, the sauce is creamy and rich, and everything is perfectly seasoned. Before you dig in, let’s go over a few common questions to help make sure your dish turns out perfect every time.
Frequently Asked Questions
1. Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works just as well and will still give you soft, flavorful meatballs. Just make sure to use 85% lean turkey for the best texture and moisture.
2. How can I make this dish lighter?
If you want a lighter version, you can substitute half-and-half for the heavy cream in the sauce. You can also use low-fat ricotta in the meatballs and opt for whole wheat pasta or zucchini noodles for serving.
3. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so when reheating, add a splash of milk or broth to bring it back to a creamy consistency.
4. Can I freeze the meatballs?
Yes! You can freeze the meatballs before or after cooking. If freezing raw, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. If freezing cooked meatballs, let them cool completely before freezing. When ready to use, thaw in the fridge and reheat in the sauce.
5. Can I make this sauce without spinach?
Definitely. While spinach adds a nice pop of color and a bit of extra nutrition, you can leave it out if you prefer a classic Alfredo sauce.
6. What should I serve with these meatballs?
These meatballs are fantastic over pasta, rice, mashed potatoes, or even with crusty bread. If you want a lower-carb option, serve them over zucchini noodles or cauliflower rice.
7. How do I prevent my meatballs from falling apart?
Make sure not to overmix the meatball mixture, as this can make them too dense and prone to breaking apart. Also, chilling the shaped meatballs for 10-15 minutes before cooking can help them hold their shape better.
Final Thoughts
These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the perfect combination of comfort and elegance. The ricotta keeps the meatballs unbelievably tender, and the creamy Alfredo sauce ties everything together beautifully.
Whether you’re making this dish for a weeknight dinner or a special occasion, it’s guaranteed to impress. Don’t forget to experiment with different sides and variations to make it your own!
If you try this recipe, let me know how it turns out! Leave a comment with your favorite serving ideas or any tweaks you made. Happy cooking!
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Description
These tender and juicy chicken ricotta meatballs are packed with flavor and paired with a rich, creamy spinach Alfredo sauce. Perfect for serving over pasta, rice, or with crusty bread, this dish is a comforting and satisfying meal.
Ingredients
For the Chicken Ricotta Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Spinach Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional, for added depth)
Instructions
Prepare the Meatballs
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Shape the mixture into 1-inch meatballs (about 18–20 meatballs).
Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Make the Spinach Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the spinach and cook for 2–3 minutes until wilted. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Let the sauce simmer for 2–3 minutes until slightly thickened.
Combine and Serve
Return the meatballs to the skillet, gently spooning the sauce over them. Simmer for 2–3 minutes to heat through and allow the flavors to meld. Serve over pasta, rice, or with crusty bread for a complete meal.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- If the sauce thickens too much, add a splash of milk or broth to loosen it.
- Substitute ground turkey for the chicken if desired.
- Add red pepper flakes for a little heat.
