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Baked Chicken Ricotta Meatballs

Deliciously tender ricotta-stuffed chicken meatballs coated in a creamy spinach Alfredo sauce, perfect for a comforting weeknight dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken Use lean ground chicken for best results.
  • 1/2 cup ricotta cheese Part-skim works, but full-fat is creamier.
  • 1/4 cup grated Parmesan cheese Plus additional Parmesan for sauce.
  • 1/4 cup breadcrumbs Can use gluten-free alternative.
  • 1 clove garlic, minced For meatballs.
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • to taste Salt and black pepper
For the Spinach Alfredo Sauce
  • 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.
  • a pinch nutmeg
  • to taste Salt and black pepper

Method
 

Meatballs
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Shape the mixture into 12–16 even meatballs and arrange them on the prepared sheet.
  4. Bake for 20–25 minutes, until browned and an instant-read thermometer registers 165°F (74°C).
Spinach Alfredo Sauce
  1. In a skillet over medium heat, melt 1 tablespoon butter. Add the fresh spinach and sauté until wilted, about 1–2 minutes. Remove spinach and set aside.
  2. In the same skillet, add a touch more butter if needed. Sauté 2 cloves minced garlic for about 30–60 seconds until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir frequently.
  4. Whisk in 1/2 cup freshly grated Parmesan, a pinch of nutmeg, salt, and pepper. Cook for 3–5 minutes until the sauce thickens to coat a spoon.
  5. Stir the wilted spinach back into the sauce.
Combine and Finish
  1. Gently add the baked meatballs to the skillet with the sauce.
  2. Simmer together for 2–3 minutes so the meatballs absorb some sauce and everything heats through.
  3. Serve immediately over cooked pasta, zucchini noodles, or with crusty bread.

Notes

If sauce gets too thick, loosen it with a splash of pasta water or chicken broth. Store cooled meatballs and sauce together in an airtight container for up to 3–4 days. Freeze meatballs (in sauce or plain) in a freezer-safe container for up to 3 months. Always reheat leftovers to an internal temperature of 165°F (74°C).