Description

These Baked Chicken Ricotta Meatballs with Spinach Alfredo are irresistibly tender, cheesy, and packed with rich Italian flavors. Paired with a creamy garlic-Parmesan spinach Alfredo sauce, this easy oven-baked recipe is perfect for cozy family dinners or meal prep favorites!

Ingredients

Scale

For the Meatballs:

2 pounds ground chicken
1 cup ricotta cheese (whole milk ricotta works best)
½ cup grated Parmesan
¾ cup Italian breadcrumbs
2 large eggs
3 cloves fresh garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper

For the Spinach Alfredo:

2 cups heavy cream
6 cups fresh baby spinach
½ cup butter (one whole stick)
4 cloves fresh garlic, minced
1 cup grated Parmesan
Salt and pepper to taste
A tiny pinch of ground nutmeg

Instructions

Mix Meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, eggs, garlic, Italian seasoning, salt, and pepper. Gently mix until just combined—don’t overwork it.
Form & Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop and roll the mixture into evenly sized meatballs, placing them spaced out on the sheet. Bake for 20-25 minutes or until golden and fully cooked.
Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer.
Add Cheese & Spinach: Stir in the Parmesan, salt, pepper, and a pinch of nutmeg. Once smooth and creamy, toss in the spinach and cook until wilted—about 2-3 minutes.
Combine & Serve: Add baked meatballs into the sauce, gently tossing to coat. Serve hot over pasta, rice, or with crusty bread. Enjoy immediately!

Notes

Want to go low-carb? Skip the breadcrumbs and substitute with almond flour.
For added flavor, sprinkle extra Parmesan and fresh basil on top before serving.
These meatballs freeze well! Store in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked & Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 4-5 meatballs with sauce
Calories: 610 kcal
Sugar: 2g
Sodium: 780mg
Fat: 44g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 42g
Cholesterol: 205mg

Keywords: Baked Chicken Ricotta Meatballs with Spinach Alfredo, baked ricotta meatballs, creamy spinach Alfredo, chicken meatballs in Alfredo sauce