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Chicken Ricotta Meatballs With Spinach Alfredo Sauce

Featured in Hearty and Delicious Mains.

A French inspired seafood bisque transforms butter and flour into a golden base that sets up all the flavors to come. Fresh crab and shrimp simmer gently before meeting warm cream, making everything silky smooth. Old world cooking methods bring out the best in every ingredient without making things complicated. Some aromatics and seasonings round out the pot while letting the seafood stay the star. The whole thing comes together like something from a fancy restaurant but works in any kitchen. Adding a splash of sherry at the end makes it extra special, and a sprinkle of fresh herbs brightens up each bowl.
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Updated on Tue, 14 Jan 2025 20:35:37 GMT
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A plate of meatballs coated in creamy sauce, garnished with greens, served alongside a portion of pasta in the background. Pin it
A plate of meatballs coated in creamy sauce, garnished with greens, served alongside a portion of pasta in the background. | tastygusto.com

These meatballs have become a family treasure in my kitchen. The ricotta keeps them incredibly tender while the spinach Alfredo sauce wraps everything in creamy comfort. Its my go to recipe when I want to make something special that everyone loves whether for a cozy family dinner or when friends come over.

What Makes This Recipe Special

I love how these meatballs stay so moist thanks to the ricotta secret. The sauce is pure luxury silky and rich with fresh spinach adding beautiful color. You can serve it over pasta rice or even vegetables making it perfect for any occasion.

Everything You Need

  • Ground Chicken: 1 lb, fresh and lean, ideal for tender meatballs.
  • Ricotta Cheese: 1/2 cup, creamy and fresh, ensuring moistness.
  • Parmesan Cheese: 1/4 cup, finely grated, adding a savory depth.
  • Breadcrumbs: 1/2 cup, panko or fresh, for structure and texture.
  • Garlic: 2 cloves, minced, for aromatic richness.
  • Heavy Cream: 1 cup, rich and smooth, creating a luscious sauce.
  • Spinach: 2 cups, fresh and chopped, providing vibrant color and nutrients.

Lets Cook Together

Prepare the Meatballs
Combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, and seasonings. Form into 1-inch balls and arrange on a baking sheet lined with parchment paper.
Bake the Meatballs
Preheat oven to 400°F (200°C). Bake meatballs for 20-25 minutes until golden and fully cooked, with an internal temperature of 165°F (74°C).
Make the Alfredo Sauce
In a saucepan, melt butter over medium heat. Sauté garlic until fragrant, then add heavy cream and simmer. Stir in Parmesan until smooth and melted, then fold in chopped spinach.
Combine and Serve
Add the baked meatballs to the sauce and simmer for 2-3 minutes to meld flavors. Serve over pasta or rice.

Perfect Partners

We love serving these over fettuccine but they're just as wonderful with any pasta. A crisp salad adds nice freshness or try some roasted vegetables on the side. Dont forget crusty bread for soaking up every drop of that amazing sauce.

Make Life Easier

I often make the meatballs a day ahead they reheat beautifully in the sauce. You can even freeze them for busy days. Just keep the sauce separate when freezing and everything stays perfect for up to three months.

Mix It Up

Sometimes I use ground turkey instead of chicken or make them vegetarian with mushrooms and chickpeas. A splash of white wine in the sauce adds lovely depth. Red pepper flakes give it a nice kick and kale works great when I want to switch up the greens.

A close-up of golden-brown meatballs served in a creamy sauce with spinach in a white dish. Pin it
A close-up of golden-brown meatballs served in a creamy sauce with spinach in a white dish. | tastygusto.com

Good For You Too

These meatballs pack plenty of protein from the chicken and cheese while the spinach adds important vitamins. The ricotta brings calcium and good fats making it a well rounded meal. At about 650 calories per serving its satisfying without being too heavy.

Saving For Later

Leftovers keep well in the fridge for about three days. Just warm them gently in the sauce adding a little cream if needed. For longer storage pop them in the freezer and thaw overnight when youre ready to enjoy them again.

Common Questions

Need to make them gluten free? Almond flour or gluten free panko work perfectly. Only have frozen spinach? No problem just squeeze out the extra water first. Remember not to overmix the meatballs that keeps them tender.

Serve It Up

These meatballs shine over any pasta but especially fettuccine. Warm crusty bread is perfect for the sauce and a fresh salad with tangy dressing balances everything beautifully.

My Kitchen Secrets

The key to tender meatballs is gentle mixing and plenty of ricotta. Grate your Parmesan fresh and whisk it slowly into the sauce for the smoothest result. Just barely wilt the spinach it keeps its bright color that way.

A close-up of six golden-brown meatballs coated in creamy sauce and spinach, served over a bed of spaghetti. Pin it
A close-up of six golden-brown meatballs coated in creamy sauce and spinach, served over a bed of spaghetti. | tastygusto.com

Frequently Asked Questions

→ Can I make this ahead of time?
Yes, both meatballs and sauce can be made ahead and stored in the fridge. They reheat well, making them perfect for meal prep.
→ How do I freeze these meatballs?
Freeze meatballs and sauce separately for up to three months. Thaw in the fridge and reheat on the stove, adding extra cream to the sauce if needed.
→ Can I make this gluten-free?
Yes, use gluten-free breadcrumbs or ground oats instead of regular breadcrumbs. All other ingredients are naturally gluten-free.
→ What can I serve this with?
Serve over pasta, spiralized vegetables, or cauliflower rice. Add a side salad or steamed vegetables for a complete meal.
→ How do I adjust the sauce thickness?
For thinner sauce, add more cream. For thicker sauce, simmer longer to reduce. The sauce will also thicken as it cools.

Chicken Ricotta Meatballs

Juicy chicken meatballs enriched with ricotta cheese, served in a creamy spinach Alfredo sauce. A perfect blend of comfort and elegance.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian American

Yield: 4 Servings (24 meatballs)

Dietary: ~

Ingredients

01 1 lb ground chicken.
02 1/2 cup ricotta cheese.
03 1/4 cup grated Parmesan cheese.
04 1 egg.
05 1/2 cup breadcrumbs.
06 2 cloves garlic, minced.
07 1 tablespoon Italian seasoning.
08 Salt and pepper to taste.
09 2 tablespoons butter.
10 1 clove garlic, minced.
11 1 cup heavy cream.
12 1/2 cup grated Parmesan cheese.
13 2 cups fresh spinach, chopped.

Instructions

Step 01

Preheat oven to 400°F (200°C).

Step 02

Mix chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, seasonings. Shape into 1-inch meatballs and place on lined baking sheet.

Step 03

Bake 20-25 minutes until cooked through and golden.

Step 04

Melt butter, sauté garlic. Add cream and Parmesan, simmer until thickened, about 5 minutes.

Step 05

Add spinach to sauce, season with salt and pepper. Cook until spinach wilts.

Step 06

Serve meatballs over pasta topped with spinach Alfredo sauce.

Notes

  1. Can be made ahead and reheated.
  2. Freezes well for up to three months.
  3. Sauce thickness can be adjusted with cream amount.

Tools You'll Need

  • Baking sheet.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 42 g
  • Total Carbohydrate: 28 g
  • Protein: 35 g