Jump to Recipe Print RecipeAs I stirred the pot, the aroma of garlic and butter filled the kitchen, wrapping me in a warm embrace of comfort. These Creamy Chicken Ricotta Meatballs with Spinach Alfredo Sauce have become a go-to in my home—perfect for those evenings when you crave something heartwarming yet simple. This delightful dish combines juicy chicken meatballs infused with rich ricotta and a lush spinach sauce, making it an irresistible family favorite. What’s even better? It can be whipped up in under an hour, and offers both gluten-free and dairy-free options, accommodating every guest at your table. So, are you ready to elevate your dinner game and bring a taste of Italy into your home? Let’s dive into the recipe! Why choose Chicken Ricotta Meatballs? Tender, Juicy Meatballs: Each bite of these meatballs is a flavorful explosion, thanks to the perfect blend of ground chicken and creamy ricotta. Versatile Options: Whether you’re gluten-free or dairy-free, easy substitutions make this dish accessible for everyone. Quick to Prepare: Whip this up in under an hour, making it great for busy weeknights. Crowd-Pleasing Flavor: With its hearty flavors, this dish is sure to please both kids and adults at the dinner table. Serve it alongside a refreshing Strawberry Spinach Salad for a full meal that everyone will love! Chicken Ricotta Meatballs Ingredients • Whip up these Chicken Ricotta Meatballs with Spinach Alfredo Sauce that your family will adore! For the Meatballs Ground Chicken – A lean protein that keeps the meatballs juicy and tender. Ricotta Cheese – Adds rich creaminess; substitute with dairy-free ricotta if needed. Grated Parmesan Cheese – Enhances flavor; use nutritional yeast for a dairy-free version. Egg – Binds the ingredients together; flaxseed meal mixed with water serves as a great egg alternative. Garlic, minced – Infuses aromatic flavor; fresh is ideal, but powdered garlic works too. Fresh Parsley, chopped – Brings a fresh touch; can swap for basil for a different taste. Dried Oregano – Adds earthy notes; Italian seasoning makes a lovely substitute. Salt and Black Pepper – Essential for flavor; adjust according to your palate. Fresh Spinach, finely chopped – Adds nutrition and flavor; frozen spinach can be used if drained well. For the Spinach Alfredo Sauce Butter – Used for sautéing garlic; olive oil is a great alternative. Heavy Cream – Creates that rich, creamy sauce; half-and-half or coconut cream can lighten it up. Fresh Spinach for Sauce – Enhances freshness and nutrients; feel free to use more if you love spinach! For Serving Cooked Pasta – Base for serving; opt for gluten-free pasta if necessary. Fresh Parsley for Garnish – Beautifies your dish and adds a burst of flavor. Step‑by‑Step Instructions for Chicken Ricotta Meatballs with Spinach Alfredo Sauce Step 1: Prepare the Meatball Mixture In a sizeable mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, black pepper, and finely chopped fresh spinach. Use your hands or a spatula to gently mix everything until just combined; avoid overmixing to keep the meatballs tender. Once mixed, roll the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet. Step 2: Bake the Meatballs Preheat your oven to 375°F (190°C) while the meatballs are being shaped. Once ready, place the baking sheet with your meatballs into the oven and bake for 20-25 minutes. You’ll know they’re done when they turn golden brown and reach an internal temperature of 165°F (74°C). Keep an eye on them to ensure they don’t overcook and lose their moistness. Step 3: Make the Alfredo Sauce While the meatballs are baking, prepare the Spinach Alfredo Sauce. In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, pour in the heavy cream, allowing it to simmer gently while stirring. As the cream warms, add in grated Parmesan cheese and mix until smooth and creamy. The sauce should come together beautifully without boiling. Step 4: Incorporate Spinach To your simmering Alfredo sauce, add the finely chopped fresh spinach. Continue cooking for 2-3 minutes, stirring frequently, until the spinach wilts down and becomes vibrant. Season the sauce with salt and black pepper to taste, ensuring the flavors meld beautifully. The creamy Spinach Alfredo Sauce should have a rich texture that clings to the meatballs. Step 5: Combine Meatballs and Sauce Once the meatballs are fully baked, gently transfer them into the skillet with the Spinach Alfredo Sauce. Allow the meatballs to simmer in the sauce for about 5 minutes, ensuring they are well-coated and heated through. This will help them soak up the wonderful flavors of the sauce and keep them moist as they approach serving time. Step 6: Serve and Garnish Prepare your choice of cooked pasta, placing it in individual serving bowls. Generously spoon the Chicken Ricotta Meatballs along with the creamy Spinach Alfredo Sauce over the pasta. For a delightful finish, sprinkle freshly chopped parsley on top, adding a pop of color and freshness. Enjoy your comforting meal, perfect for family gatherings or a cozy night in! Chicken Ricotta Meatballs Variations Feel free to get creative with this recipe, adding your personal touch for a unique, delightful twist! Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diners, ensuring everyone can enjoy. Dairy-Free: Swap heavy cream and ricotta for coconut cream and dairy-free ricotta, letting the comforting flavors still shine through. Herb-Infused: Introduce fresh basil or thyme in place of parsley for an aromatic experience that adds a beautiful twist. Spicy Kick: Stir in some red pepper flakes while making the Alfredo sauce to elevate the heat level and tantalize the taste buds. Cheesy Upgrade: For an indulgent finish, mix in cream cheese to the Alfredo sauce for an extra creamy and flavorful enhancement. These variations make the dish not only flexible but also cater to various dietary preferences. Consider serving alongside a fresh Strawberry Spinach Salad or some crispy garlic bread for a complete Italian-inspired feast! What to Serve with Creamy Chicken Ricotta Meatballs with Spinach Alfredo Sauce Elevate your dining experience with delightful pairings that perfectly complement the richness of these creamy meatballs. Garlic Bread: A crunchy, buttery delight that contrasts beautifully with the creamy sauce, perfect for soaking up every last bit. Fresh Caesar Salad: Crisp romaine and tangy dressing add a refreshing crunch that balances the richness of the meatballs. Roasted Vegetables: Seasoned, crispy veggies bring a hearty, earthy flavor to your plate, enhancing the overall meal experience. Zucchini Noodles: A light, gluten-free option that adds a refreshing twist, allowing the meatballs to shine without overwhelming the palate. Lemonade Spritzers: The bright acidity of a sparkling lemonade drink cuts through the creaminess and adds a refreshing zing. For a warming finale, serve a slice of cozy Tiramisu. Its rich coffee flavor and creamy decadence will leave everyone at the table dreaming of Italy! Make Ahead Options These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are perfect for meal prep enthusiasts! You can prepare the meatball mixture up to 24 hours in advance by mixing the ground chicken, ricotta, Parmesan, egg, garlic, parsley, oregano, salt, black pepper, and spinach, then store it in the refrigerator. Additionally, you can bake the meatballs in advance and refrigerate them for up to 3 days. Just reheat gently in a skillet with the spinach Alfredo sauce before serving to ensure they’re just as delicious and moist. This not only saves you time but also makes weeknight dinners a breeze, allowing you to enjoy hearty homemade comfort food even on the busiest of nights! How to Store and Freeze Chicken Ricotta Meatballs Fridge: Store leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of cream to restore creaminess. Freezer: Freeze meatballs and sauce separately in airtight containers for up to 3 months. Thaw in the fridge before reheating for best texture. Reheating: Reheat in a skillet over low heat until warmed through, adding a splash of water or cream to bring back the original consistency. Avoid Overcrowding: When reheating, ensure not to overcrowd the pan to heat evenly and maintain the meatballs’ succulent texture. Expert Tips for Chicken Ricotta Meatballs • Avoid Overmixing: Gently combine your ingredients to maintain the tenderness of the Chicken Ricotta Meatballs; overmixing can lead to tough results. • Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach; if using frozen, ensure it’s well-drained to avoid excess moisture. • Simmer, Don’t Boil: When making the Alfredo sauce, allow it to simmer gently. Boiling can cause the cream to separate, ruining the creamy texture. • Taste as You Go: Always taste and adjust seasoning when preparing the sauce. A pinch of salt or pepper can make all the difference in flavor. • Perfect Meatball Size: Aim for uniform 1-inch meatballs to ensure even cooking; bigger meatballs may need more time in the oven. Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe FAQs How do I choose the right ground chicken? Absolutely! When selecting ground chicken, look for fresh packages with no brown spots or off odors. The meat should be pink and firm to the touch. If possible, buy from your local butcher for the freshest options. For a leaner alternative, ground turkey works beautifully as well. How should I store leftovers? Very! Store any leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing. Reheat gently in a skillet with a splash of cream or milk to restore its creamy texture, stirring frequently. Can I freeze these meatballs and sauce? Absolutely! To freeze, place the meatballs and sauce in separate airtight containers, ensuring they are well-sealed to prevent freezer burn. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight, then warm on the stove over low heat, adding a tiny splash of cream or broth for moisture. What if my meatballs are too dry? Don’t worry! If your meatballs turn out dry, it may be due to overbaking or a lean meat cut. To keep them moist next time, use a mixture of ground chicken with a bit of fat, like chicken thighs. If they feel dry post-cooking, you can serve them with extra sauce on the side to add moisture. Are there dietary considerations for this recipe? Ensuring everyone can enjoy this meal is essential! For dairy-free options, substitute ricotta and heavy cream with their dairy-free counterparts, and for gluten-free requirements, choose certified gluten-free pasta. Always check ingredient labels to avoid allergens like nuts or gluten. How do I know when the meatballs are fully cooked? To ensure your Chicken Ricotta Meatballs are fully cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C). Additionally, look for a golden-brown exterior and a firm texture. If uncertain, slice one open – it should be cooked through, with no pink remaining. Savory Chicken Ricotta Meatballs with Spinach Alfredo Sauce Enjoy these Chicken Ricotta Meatballs with Spinach Alfredo Sauce for a comforting dinner that's easy to prepare in under an hour. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings: 4 meatballsCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground Chicken A lean protein that keeps the meatballs juicy and tender.1 cup Ricotta Cheese Substitute with dairy-free ricotta if needed.1/2 cup Grated Parmesan Cheese Use nutritional yeast for a dairy-free version.1 large Egg A binder; flaxseed meal mixed with water serves as a great egg alternative.2 cloves Garlic, minced Fresh is ideal, but powdered garlic works too.1/4 cup Fresh Parsley, chopped Can swap for basil for a different taste.1 tsp Dried Oregano Italian seasoning makes a lovely substitute.1 tsp Salt1 tsp Black Pepper Adjust according to your palate.1 cup Fresh Spinach, finely chopped Frozen spinach can be used if drained well.For the Spinach Alfredo Sauce2 tbsp Butter Olive oil is a great alternative.1 cup Heavy Cream Half-and-half or coconut cream can lighten it up.1 cup Fresh Spinach for Sauce Feel free to use more if you love spinach!For Serving8 oz Cooked Pasta Opt for gluten-free pasta if necessary.2 tbsp Fresh Parsley for Garnish Beautifies your dish and adds a burst of flavor. Equipment mixing bowlbaking sheetSkilletspatula Method Step-by-Step InstructionsIn a sizeable mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, black pepper, and finely chopped fresh spinach. Use your hands or a spatula to gently mix everything until just combined; avoid overmixing to keep the meatballs tender. Roll the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.Preheat your oven to 375°F (190°C) while the meatballs are being shaped. Once ready, place the baking sheet with your meatballs into the oven and bake for 20-25 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C).In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently while stirring. Add in grated Parmesan cheese and mix until smooth and creamy.To your simmering Alfredo sauce, add the finely chopped fresh spinach. Continue cooking for 2-3 minutes, stirring frequently, until the spinach wilts down and becomes vibrant. Season the sauce with salt and black pepper to taste.Once the meatballs are fully baked, gently transfer them into the skillet with the Spinach Alfredo Sauce. Allow the meatballs to simmer in the sauce for about 5 minutes, ensuring they are well-coated and heated through.Prepare your choice of cooked pasta, placing it in individual serving bowls. Spoon the Chicken Ricotta Meatballs along with the creamy Spinach Alfredo Sauce over the pasta. Garnish with freshly chopped parsley. Nutrition Serving: 1meatballCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg NotesFor best results, taste as you go and adjust seasoning as needed. Store leftovers in an airtight container for up to 3 days. Reheat gently to restore creaminess. Tried this recipe?Let us know how it was!
