If there’s a dish that brings comfort and a touch of elegance to your dinner table, it’s Chicken Ricotta Meatballs with Spinach Alfredo Sauce. Picture tender, savory chicken meatballs laced with creamy ricotta and Parmesan, all nestled in a luscious Alfredo sauce bursting with the freshness of spinach. This recipe transforms simple ingredients into a restaurant-worthy meal that’s surprisingly easy to make at home, whether you’re cooking for family or impressing guests. Get ready to fall in love with a dish that’s as satisfying as it is stunning!
Ingredients You’ll Need
These ingredients are straightforward, but each one plays a vital role in building flavor, texture, and that signature creamy goodness. With just a handful of pantry staples and a few fresh items, you’ll create a meal that looks and tastes far more complex than the effort required!
- Ground chicken: The star of the meatballs, ground chicken keeps things lean and tender while soaking up all the other flavors.
- Ricotta cheese: Adds moisture and a delicate, creamy texture that keeps the meatballs from drying out.
- Grated Parmesan cheese: Provides a salty, nutty depth that’s essential for that Italian-inspired flavor.
- Breadcrumbs: Help bind the mixture and create a light, fluffy bite.
- Large egg: Acts as the glue, holding everything together for perfectly formed meatballs.
- Garlic (minced): Fresh garlic brings a subtle heat and aromatic punch to both the meatballs and the sauce.
- Italian seasoning: A blend of herbs that adds a classic Mediterranean touch.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Unsalted butter: The base for a rich Alfredo sauce, giving it that classic silky texture.
- Heavy cream: Makes the sauce decadently creamy—if you want a lighter version, swap for half-and-half.
- Fresh spinach (chopped): Adds color, freshness, and a boost of nutrition to the sauce.
How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This step ensures your meatballs bake evenly and come out perfectly golden every time.
Step 2: Make the Meatball Mixture
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything together until just combined—overmixing can make the meatballs tough, so keep it gentle for the best, most tender results.
Step 3: Shape and Bake the Meatballs
Using a small scoop or your hands, form the mixture into about 20 meatballs. Arrange them evenly on your prepared baking sheet. Pop them in the oven for 18 to 20 minutes, until they’re cooked through and lightly golden on top. The aroma that fills your kitchen is just a preview of the deliciousness to come!
Step 4: Prepare the Spinach Alfredo Sauce
While the meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer, then whisk in the Parmesan until the sauce is smooth and glossy. Add the chopped spinach, stirring until it’s wilted and vibrant. Taste and season with salt and pepper as needed.
Step 5: Combine and Simmer
Once the meatballs are done, transfer them to the skillet with your Alfredo sauce. Gently toss them to coat, then let everything simmer together for another 2 to 3 minutes. This step allows the flavors to meld and the meatballs to soak up some of that creamy, garlicky goodness.
Step 6: Serve and Enjoy
Serve your Chicken Ricotta Meatballs with Spinach Alfredo Sauce hot and fresh from the stove. They’re fantastic over pasta, creamy mashed potatoes, or fluffy rice—whatever your heart desires!
How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
Finish your dish with a shower of freshly grated Parmesan, a sprinkle of chopped parsley, or a twist of cracked black pepper. These simple touches add a burst of color and an extra layer of flavor, making your Chicken Ricotta Meatballs with Spinach Alfredo Sauce absolutely irresistible.
Side Dishes
This dish pairs beautifully with garlic bread, a crisp green salad, or roasted vegetables. If you’re serving over pasta, try fettuccine or penne to catch all that creamy sauce. For a lighter option, zucchini noodles or cauliflower rice are wonderful, too.
Creative Ways to Present
For a fun appetizer, serve the meatballs on skewers with a drizzle of the sauce. Or, make mini meatballs and spoon them over crostini for a party-worthy bite. Chicken Ricotta Meatballs with Spinach Alfredo Sauce also looks stunning in a large serving dish at a family-style dinner—let everyone help themselves!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce keep well in the refrigerator for up to 3 days. Store them in an airtight container, and be sure the meatballs are fully coated in sauce to prevent them from drying out.
Freezing
You can freeze the baked meatballs (without the sauce) for up to 2 months. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready, thaw overnight in the fridge and reheat in sauce for a quick meal.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened. You can also microwave individual servings, but cover them to keep the sauce from drying out. Either way, they’ll taste just as comforting as the day you made them!
FAQs
Can I use ground turkey or beef instead of chicken?
Absolutely! Both ground turkey and beef make delicious substitutes for the chicken in this recipe. Just note that beef will add a richer flavor, while turkey will keep things extra lean and light.
Is there a way to lighten the Spinach Alfredo Sauce?
Yes, you can swap the heavy cream for half-and-half or even whole milk for a lighter version. The sauce will be a bit less rich but still creamy and full of flavor.
Do I need to cook the spinach before adding it to the sauce?
No need! The spinach wilts perfectly right in the warm Alfredo sauce, saving you time and extra dishes. Just chop it up and let the heat do the work.
Can I make the meatballs ahead of time?
Definitely. You can shape and bake the meatballs ahead, then store them in the fridge or freezer. When you’re ready to serve, simply warm them up in the sauce for a stress-free dinner.
What’s the best pasta to serve with Chicken Ricotta Meatballs with Spinach Alfredo Sauce?
Fettuccine, penne, or pappardelle are all excellent choices because they hold onto the sauce well. If you’re looking for a low-carb option, try serving over zucchini noodles or cauliflower rice.
Final Thoughts
There’s something truly magical about gathering around the table with loved ones and sharing a meal like Chicken Ricotta Meatballs with Spinach Alfredo Sauce. It’s creamy, comforting, and packed with flavor, yet simple enough for any night of the week. Give it a try—you might just find it becomes a new favorite in your kitchen, too!
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Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and creamy Chicken Ricotta Meatballs baked to perfection and served with a rich Spinach Alfredo Sauce. This Italian-inspired main course combines tender ground chicken, ricotta, and Parmesan cheese for flavorful meatballs paired with a velvety sauce made from butter, garlic, cream, and fresh spinach.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form and Bake Meatballs: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a small scoop or your hands to form about 20 meatballs. Arrange them evenly on the prepared baking sheet. Bake for 18 to 20 minutes until cooked through and lightly golden.
- Make the Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking until smooth. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce. Gently toss to coat each meatball thoroughly. Simmer for an additional 2 to 3 minutes to allow the flavors to meld.
- Serve: Serve the warm meatballs and spinach Alfredo sauce over pasta, mashed potatoes, or rice for a hearty and satisfying meal.
Notes
- You can substitute ground turkey or beef instead of chicken based on preference.
- For a lighter sauce, use half-and-half in place of heavy cream.
- These meatballs freeze well after baking; store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: About 5 meatballs with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 145mg
