Irresistible Baked Chicken Ricotta Meatballs Recipe with Spinach Alfredo

Baked chicken ricotta meatballs elevate comfort food with their luxurious texture and irresistible charm.

Crafted from a carefully balanced blend of premium ingredients, these delicate spheres promise a mouthwatering experience.

Soft ricotta cheese reinvents traditional meatballs into a lighter, more sophisticated version of the classic favorite.

Lean chicken provides a protein-packed foundation that keeps the dish both nutritious and satisfying.

The spinach alfredo sauce brings a velvety smoothness that complements the tender meat perfectly.

Each bite promises a harmonious balance of creamy and savory notes that dance across your palate.

Prepare to fall in love with this crowd-pleasing meal that seamlessly marries elegance and comfort.

Why These Chicken Ricotta Meatballs Deserve Your Oven Time

• Savor Protein-Packed Delight: Loaded with 47g protein per serving, these meatballs offer a substantial and satisfying meal that keeps hunger at bay and supports muscle health.
• Enjoy Creamy Texture Fusion: The combination of ricotta-infused meatballs and silky spinach Alfredo sauce creates a luxurious, velvety experience that melts in your mouth with every bite.
• Elevate Weeknight Cooking: This recipe transforms simple ingredients into a gourmet-style dish that looks impressive but requires minimal culinary skills, making it perfect for home cooks seeking restaurant-quality meals without complex techniques.

Ingredients That Make These Meatballs Anything but Basic

• Ground Chicken or Turkey: Lean protein that forms the core of the meatballs with a mild, versatile flavor.
• Ricotta Cheese: Adds moisture and creates a tender, soft texture to the meatballs.
• Egg: Helps bind the meatball mixture together and provides structural support.
• Parmesan Cheese: Brings a sharp, salty flavor and helps enhance the overall taste profile.

• Breadcrumbs: Acts as a binding agent and helps maintain the meatballs shape and texture.
• Milk: Softens the breadcrumbs and adds moisture to the meat mixture.
• Onion: Provides a subtle sweet and aromatic base flavor.
• Garlic: Adds depth and pungent flavor to the meatball mixture.
• Parsley: Introduces a fresh, herbal note to the meatballs.
• Sun-Dried Tomatoes: Contributes a tangy, concentrated tomato flavor.
• Italian Seasoning: Brings a blend of traditional Italian herb flavors.
• Salt: Enhances and balances the overall taste of the meatballs.

• Bacon: Offers a smoky, crispy element for garnishing and flavor depth.
• Butter: Creates a rich, smooth base for the sauce.
• Heavy Cream: Provides a luxurious, creamy texture to the sauce.
• Baby Spinach: Adds nutritional value and a fresh, green element.
• Parmesan Cheese: Contributes a salty, nutty flavor to the sauce.
• Salt and Pepper: Season and balance the sauces flavor profile.

How to Bake Chicken Ricotta Meatballs Like a Boss

Step 1: Prep the Oven and Baking Sheet

Crank up your oven to 400°F. Line a baking sheet with parchment paper or give it a quick spray of cooking oil.

Step 2: Soften the Breadcrumbs

In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for a few minutes, allowing the breadcrumbs to soak up the milk and become super soft.

Step 3: Create the Meatball Mixture

• Finely chopped onion
• Minced garlic
• Chopped parsley
• Sun-dried tomatoes
• Ground chicken or turkey
• Ricotta cheese
• 1 egg
• Grated Parmesan cheese
• Italian seasoning
• Salt

Mix everything thoroughly until well combined.

Step 4: Shape the Meatballs

Roll the meat mixture into balls, each about 1½ inches wide. Place them carefully on the prepared baking sheet.

Step 5: Bake the Meatballs

Pop the baking sheet into the preheated oven. Bake for 18-20 minutes until the meatballs are golden brown and cooked through. Ensure the internal temperature hits 165°F.

Step 6: Crisp the Bacon

Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain excess fat, then crumble into bits.

Step 7: Build the Sauce Base

In the same skillet, melt butter over medium heat. Add minced garlic and let it sizzle.

Step 8: Create the Creamy Sauce

Pour in heavy cream and bring to a gentle simmer. Let it bubble softly for 2-3 minutes. Season with salt and pepper to taste.

Step 9: Finish the Alfredo Sauce

Whisk in Parmesan cheese until smooth. Toss in baby spinach and cook until just wilted.

Step 10: Combine and Serve

Gently add the baked meatballs to the sauce, coating them completely. Let everything simmer together briefly. Sprinkle with crumbled bacon and fresh parsley before serving.

Pro Pointers for Perfect Ricotta Meatballs and Alfredo Sauce

• Moisten Breadcrumbs Properly: Soak breadcrumbs in milk for at least 5 minutes to ensure tender, juicy meatballs with perfect texture.
• Mix Meat Gently: Use light hand when combining ingredients to prevent dense, tough meatballs that can become rubbery.
• Check Internal Temperature: Always use meat thermometer to confirm chicken reaches safe 165°F, guaranteeing fully cooked protein without drying out.
• Prevent Sticking: Line baking sheet with parchment paper or lightly spray to ensure meatballs release easily and maintain beautiful shape.
• Balance Sauce Consistency: Whisk Parmesan cheese slowly into cream to create smooth sauce without lumps, stirring continuously for silky texture.

Storing & Reheating Creamy Chicken Ricotta Meatballs Made Easy

• Refrigeration: Transfer cooled meatballs and sauce into an airtight container. Seal carefully and store in the refrigerator for up to 3-4 days. Keep the sauce and meatballs together to maintain moisture and flavor.
• Freezing: Wrap individual portions in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2 months. Separate sauce from meatballs for best texture when thawing.
• Reheating: Warm meatballs and sauce gently in a skillet over medium-low heat to prevent drying out. Add a splash of cream or chicken broth to restore moisture. Alternatively, microwave on 50% power in 30-second intervals, stirring between each interval to ensure even heating.

Flavor Pairings That Make These Meatballs Shine

• Pair with Crisp White Wine: A chilled Pinot Grigio or Sauvignon Blanc cuts through the creamy sauce, balancing the richness of the meatballs and complementing the spinach's fresh flavor.
• Match with Rustic Bread: Serve warm, crusty Italian bread or garlic focaccia to soak up the luxurious Alfredo sauce, adding a delightful textural contrast to the tender meatballs.
• Complete with Fresh Salad: Create a light arugula salad dressed with lemon vinaigrette to provide a zesty, peppery counterpoint to the creamy, savory dish, bringing brightness and balance to the meal.
• Enhance with Sparkling Water: Choose a mineral-rich sparkling water with a hint of lemon to cleanse the palate between bites, refreshing your taste buds and highlighting the dish's complex flavors.

Remix This Dish with Fun Ricotta Meatball Variations

• Herbal Mediterranean Fusion: Swap Italian seasoning with oregano, mint, and za'atar for a Middle Eastern-inspired flavor profile. Add crumbled feta cheese into the meatball mixture for extra tang.
• Spicy Southwest Kick: Incorporate diced jalapeños, chipotle powder, and cilantro into the chicken meatballs. Replace spinach with roasted green chiles in the alfredo sauce for a zesty southwestern spin.
• Lean Protein Power: Use ground turkey breast and low-fat ricotta to create a lighter version. Substitute heavy cream with Greek yogurt or coconut milk for a healthier sauce alternative. Add nutritional yeast for extra protein and cheesy flavor.
• Vegetarian Transformation: Replace ground chicken with a blend of mushrooms, lentils, and quinoa. Use plant-based ricotta and swap bacon for smoked paprika to maintain a rich, complex taste profile.

Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe

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4.9 from 9 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Baked Chicken Ricotta Meatballs elevate weeknight dinners with Italian-inspired comfort. Creamy spinach alfredo sauce and tender meatballs deliver a delightful meal that satisfies home cooks seeking simple yet elegant cuisine.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1.5 pounds (680 grams) ground chicken
• 6 ounces (170 grams) whole milk ricotta
• 1 large egg
• 6 bacon strips
• ¼ cup Parmesan cheese (freshly grated)

Vegetables and Herbs:

• 1 medium onion (very finely chopped)
• 3 cloves garlic
• ¼ cup fresh parsley (finely chopped)
• ¼ cup sun-dried tomatoes (finely chopped)
• 5 ounces (150 grams) baby spinach
• 1 tablespoon fresh parsley (for garnish)

Seasonings and Other Ingredients:

• ¼ cup milk
• ¼ cup Italian breadcrumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 4 tablespoons butter
• 1 ¼ cups heavy cream (35% fat)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 cups Parmesan cheese (freshly grated)
• 2 cloves garlic

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
2. Combine breadcrumbs and milk in a large mixing bowl, letting the mixture rest for 3-4 minutes to allow breadcrumbs to absorb the liquid and soften.
3. Add finely diced onion, minced garlic, chopped parsley, crumbled sun-dried tomatoes, ground chicken, ricotta cheese, beaten egg, grated Parmesan cheese, Italian seasoning, and salt to the breadcrumb mixture.
4. Thoroughly mix all ingredients until well incorporated, ensuring even distribution of flavors throughout the meat mixture.
5. Gently form the mixture into uniform meatballs approximately 1½ inches in diameter, placing them evenly on the prepared baking sheet.
6. Bake the meatballs for 18-20 minutes, ensuring they reach an internal temperature of 165°F (74°C) and develop a light golden-brown exterior.
7. While meatballs are cooking, crisp bacon in a skillet over medium heat until completely rendered and easily crumbled; drain excess fat on paper towels.
8. In the same skillet, melt butter and sauté minced garlic until fragrant and lightly golden.
9. Pour heavy cream into the skillet, bringing to a gentle simmer and allowing the mixture to bubble softly for 2-3 minutes; season with salt and pepper.
10. Whisk Parmesan cheese into the cream sauce until completely melted and smooth, creating a rich and creamy base.
11. Add baby spinach to the sauce, stirring until the leaves wilt and integrate seamlessly into the creamy mixture.
12. Gently fold the baked meatballs into the spinach Alfredo sauce, ensuring each meatball is evenly coated.
13. Garnish the dish with crumbled bacon bits and freshly chopped parsley before serving hot.

Notes

• Breadcrumb prep matters most for tender, moist meatballs that melt in your mouth.
• Soaking breadcrumbs in milk creates a secret weapon for incredibly soft chicken ricotta meatball texture.
• Mixing ingredients thoroughly ensures every bite delivers balanced flavors from sun-dried tomatoes to rich Parmesan.
• Baking instead of frying keeps these meatballs lighter and healthier without sacrificing incredible taste.
• Spinach Alfredo sauce transforms simple meatballs into a restaurant-worthy dish with minimal effort.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 6
• Calories: 757 kcal
• Sugar: 3g
• Sodium: 1065mg
• Fat: 51g
• Saturated Fat: 29g
• Unsaturated Fat: N/Ag
• Trans Fat: N/Ag
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 47g
• Cholesterol: 180mg