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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Tender baked chicken ricotta meatballs served in a creamy homemade spinach Alfredo sauce. A comforting and flavorful Italian-inspired dinner perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken Fresh preferred
  • 0.5 cup ricotta cheese Whole milk ricotta preferred
  • 0.25 cup grated Parmesan cheese For meatballs
  • 0.25 cup breadcrumbs Regular or gluten-free
  • 1 garlic clove Minced, for meatballs
  • 1 tsp Italian seasoning
  • 0.25 cup fresh parsley Chopped
  • 1 egg
  • Salt and black pepper To taste
  • 2 cups fresh spinach For the sauce
  • 1 tbsp butter Plus extra for sauce base
  • 2 garlic cloves Minced, for the sauce
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese For the sauce, grate fresh for best results
  • 1 pinch nutmeg

Equipment

  • Baking sheet
  • Parchment paper
  • Large skillet
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently just until combined. Do not overmix.
  3. Roll into 12 to 16 equal-sized meatballs and place spaced apart on the baking sheet. Bake for 20 to 25 minutes until golden and internal temperature reaches 165 degrees F.
  4. While meatballs bake, melt 1 tablespoon butter in a skillet over medium heat. Add spinach and saute for 2 to 3 minutes until wilted. Remove and set aside.
  5. In the same skillet, melt a little more butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
  6. Stir in Parmesan cheese, nutmeg, salt, and pepper. Cook on medium-low for 3 to 5 minutes, stirring frequently, until sauce thickens. Do not boil.
  7. Add wilted spinach back into the sauce. Gently place baked meatballs into the skillet and simmer together for 2 to 3 minutes. Serve hot over pasta, zucchini noodles, or with crusty bread.

Notes

Do not overmix the meatball mixture or they will turn dense. Keep Alfredo sauce on medium-low heat to prevent separation. Freshly grated Parmesan melts much smoother than pre-shredded. Meatballs can be baked a day ahead and added to fresh sauce when ready to serve.