I still remember the first time I made these ricotta-stuffed chicken meatballs — they came out tender, with a delicate, creamy center that made the whole family ask for seconds. This dish pairs light ground chicken and ricotta with a silky spinach Alfredo that feels decadent without being heavy. It’s an ideal weeknight upgrade when you want comfort food that’s also a little bit elegant. If you like creamy pasta dinners, this one sits nicely alongside other rich bakes like vegetable lasagna with Alfredo sauce in the rotation.

Why you’ll love this dish

These baked chicken ricotta meatballs deliver big on flavor and texture while staying surprisingly quick and practical. The ricotta keeps the meatballs moist and tender — especially important with lean ground chicken — and the spinach Alfredo adds a bright, garlicky richness that coats each bite. It’s a smart choice when you want restaurant-style comfort without hours in the kitchen.

Quick enough for a weeknight but pretty enough for guests.
Kid-approved textures (soft meatballs, creamy sauce).
Flexible: serve over pasta, low-carb zoodles, or simply with crusty bread.
Lighter than beef meatballs but still satisfying.

“Juicy, creamy meatballs with a sauce that’s both indulgent and fresh—this became an instant family favorite.”

How this recipe comes together

Overview: You’ll mix and bake the meatballs first, then make a quick spinach Alfredo on the stovetop. The meatballs finish gently simmered in the sauce so they soak up flavor without falling apart.

Mix ground chicken with ricotta, Parmesan, breadcrumbs, aromatics, egg, and herbs.
Shape into 12–16 meatballs and bake until cooked through (165°F / 74°C).
Sauté spinach; then build a simple Alfredo with butter, garlic, cream, Parmesan, and nutmeg.
Fold the spinach into the sauce and add baked meatballs to coat.
Serve over noodles, zoodles, or with bread.

This sequence keeps steps clean and minimizes active stove time once the meatballs are in the oven.

Gather these items

1 lb (450 g) ground chicken
1/2 cup (125 g) ricotta cheese
1/4 cup grated Parmesan cheese (plus 1/2 cup for the sauce)
1/4 cup breadcrumbs (or gluten-free alternative)
1 clove garlic, minced (for meatballs)
1 tsp Italian seasoning
1/4 cup fresh parsley, chopped
1 egg
Salt and black pepper to taste
2 cups fresh spinach
1 tbsp butter (for wilting spinach)
2 cloves garlic, minced (for sauce)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese (for sauce)
Pinch of nutmeg
Salt and black pepper to taste

Notes/substitutions:

Use panko for lighter texture or almond flour for low-carb.
Part-skim ricotta works, but full-fat gives creamier meatballs.
For a dairy-free option, try a vegan ricotta and omit the sauce Parmesan, or swap to a plant-based cream.

Directions to follow

Meatballs

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine ground chicken, ricotta, 1/4 cup Parmesan, breadcrumbs, 1 minced garlic clove, Italian seasoning, parsley, egg, salt, and pepper. Mix gently — avoid overworking the meat.
Shape the mixture into 12–16 even meatballs and arrange them on the prepared sheet.
Bake 20–25 minutes, until browned and an instant-read thermometer registers 165°F (74°C).

Spinach Alfredo Sauce

In a skillet over medium heat, melt 1 tablespoon butter. Add the 2 cups fresh spinach and sauté until wilted, about 1–2 minutes. Remove spinach and set aside.
In the same skillet, add a touch more butter if needed. Sauté 2 cloves minced garlic for about 30–60 seconds until fragrant.
Pour in 1 cup heavy cream and bring to a gentle simmer. Stir frequently.
Whisk in 1/2 cup freshly grated Parmesan, a pinch of nutmeg, salt, and pepper. Cook 3–5 minutes until the sauce thickens to coat a spoon.
Stir the wilted spinach back into the sauce.

Combine and finish

Gently add the baked meatballs to the skillet with the sauce.
Simmer together 2–3 minutes so the meatballs absorb some sauce and everything heats through.
Serve immediately over cooked pasta, zucchini noodles, or with crusty bread.

Pro tip: If your sauce gets too thick, loosen it with a splash of pasta water or chicken broth.

Best ways to enjoy it

Over fettuccine or linguine for a classic pairing.
On zucchini noodles or spaghetti squash for a lighter, low-carb plate.
Plate three meatballs per person with a drizzle of extra sauce and a sprinkle of fresh parsley or extra Parmesan.
Serve with a crisp green salad and lemon wedges to cut the richness.
For a cozy, family-style meal, place the skillet on the table and let everyone help themselves.

You can also use leftover meatballs to top a baked potato or toss into a soup for added protein and flavor — similar comfort applications to other hearty bakes like vegetable lasagna with Alfredo.

Storage and reheating tips

Refrigerator: Store cooled meatballs and sauce together in an airtight container for up to 3–4 days.
Freezing: Freeze meatballs (in sauce or plain) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat, adding a splash of milk, cream, or broth to refresh the sauce. Microwaving is fine for single portions; heat in 30-second intervals and stir.
Safety: Always reheat leftovers to an internal temperature of 165°F (74°C).

If you like adapting recipes for soups and one-pot meals, you might enjoy techniques used in this lemony Greek classic: avgolemono soup recipe — it’s a good reference for reheating proteins gently.

Helpful cooking tips

Don’t overmix the meatball mixture; that keeps them tender. Use a light touch when combining ingredients.
Use an instant-read thermometer. Chicken must hit 165°F (74°C) for safe consumption.
Make meatballs uniform in size for even cooking; a cookie scoop helps.
For extra browning, broil the meatballs for 1–2 minutes at the end, watching carefully.
Grate your own Parmesan for better melt and flavor compared with pre-grated packets.

Creative twists

Add lemon zest to the meatball mix for a bright lift.
Stir roasted red peppers or sun-dried tomatoes into the sauce for color and tang.
Swap ground turkey or a blended pork-chicken mix for different flavor profiles.
Make mini meatballs and serve as party bites with toothpicks.
Turn this into a baked casserole: layer cooked pasta, meatballs, and sauce; top with extra Parmesan and bake until bubbly.

Your questions answered

Q: Can I make the meatballs ahead and freeze them?

A: Yes. Bake the meatballs, cool completely, then freeze on a tray until solid. Transfer to a freezer bag and store up to 3 months. Reheat in sauce from frozen on low heat, allowing extra simmer time.

Q: Can I use store-bought Alfredo sauce?

A: You can, but homemade sauce is quick (5–8 minutes) and tastes fresher. If using store-bought, wilt the spinach separately and stir it in to keep the vibrant green color.

Q: Are these meatballs safe for kids?

A: Absolutely. The ricotta keeps them soft and mild in flavor. Reduce the nutmeg if you prefer and finely chop parsley if children are texture-sensitive.

Q: How do I keep the sauce from breaking?

A: Avoid boiling the cream rapidly. Keep the sauce at a gentle simmer and add cheese off the heat if necessary. If it looks separated, whisk in a splash of warm milk or cream to bring it back.

Q: What if my sauce is too thin?

A: Let it simmer a bit longer, stirring often. You can also whisk in a tablespoon of grated Parmesan at a time until it reaches desired thickness.

Conclusion

If you’re after a weeknight meal that feels like a treat, these baked chicken ricotta meatballs with spinach Alfredo hit the mark: quick to assemble, reliable in texture, and rich without being overly heavy. For inspiration on similar comforting recipes and plating ideas, check out this fan memory of a beloved comfort dish at This was my absolute favorite dish back in the day. I couldn’t get … and a hearty pairing version at Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo ….