Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These Baked Chicken Ricotta Meatballs are juicy and tender, packed full of Italian flavor! These meatballs are made from ground chicken, ricotta cheese, and sun-dried tomatoes, and are baked and served in a smooth, creamy spinach Alfredo sauce. They’re perfect for pasta night or as a cozy main dish, a delicious spin on classic meatballs that is sure to impress.

They are amazing served over spaghetti, fettuccine, or even garlic bread for the ultimate meal that everyone loves!

These meatballs are such a great alternative to the classic beef version, and I love to make them whenever I’m in the mood for something different. Ricotta cheese makes them ultra moist and tender, and the sun-dried tomatoes add a kick of tangy sweetness. With the creamy spinach Alfredo sauce, it’s a match made in heaven!

So, are you ready to make this comforting, flavorful dish? Let’s get started!

Why You’ll Love This Recipe

• Extremely Tender and Moist Meatballs: Ricotta cheese adds to these chicken meatballs to keep them extra soft and juicy.
• Rich Creamy Sauce: The spinach Alfredo sauce is decadent and creamy and goes perfectly with the savory juicy meatballs.
• Family-Friendly: A comforting dish the kids and adults will adore.
• Meal Prep Friendly: You can make a large batch of meatballs and sauce for easy lunches/dinners for the week.

Key Ingredients

For the Chicken Ricotta Meatballs:

• Ground Chicken or Turkey: Lean ground chicken (or turkey) is used to form the meatballs.
• Ricotta Cheese: Provides moisture and creaminess, which is what makes the meatballs so tender.
• Sun-Dried Tomatoes: Finely chopped, these add brightness and zing to every bite.
• Breadcrumbs: Ties the meatballs together and adds some texture.
• Parmesan Cheese: So salty it bites; nutty in flavor.
• Italian Seasoning: A combination of spices that adds an Italian kick to the meatballs.

For the Spinach Alfredo Sauce:

• Bacon: Crispy bacon lends a smoky, salty flavor to the creamy sauce.
• Butter: The ingredient that forms the foundation of the sauce, providing a rich buttery taste.
• Heavy Cream: Results in a rich, creamy sauce.
• Parmesan Cheese: Adds into the sauce for an extra creamy, cheesy finish.
• Baby Spinach: A little green gives freshness and color to the Alfredo sauce.

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Prepare the Chicken Ricotta Meatballs

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large mixing bowl, mix the breadcrumbs and milk. Cover and let the mixture sit for a few minutes until the breadcrumbs soak up the milk and soften. This will ensure moist, tender meatballs.
3. To this mixture, add the chopped onion, garlic, parsley, sun-dried tomatoes, ground chicken (or turkey), ricotta cheese, egg, grated Parmesan, Italian seasoning, and a pinch of salt. Mix using your hands or a spoon until all the ingredients are incorporated.
4. Using a tablespoon or small cookie scoop, portion out the meat mixture and roll into balls about 1 ½ inches in diameter. Transfer each meatball to the prepared baking sheet, spacing them apart.

Bake the Meatballs

5. Bake the meatballs for 18-20 minutes in the preheated oven, or until they are cooked through and golden on the outside. They are done when an internal temperature reaches 165°F (74°C). Remove from the oven and set aside.

Prepare the Alfredo Sauce with Spinach

6. While the meatballs bake, make the spinach Alfredo sauce. In a large skillet over medium heat, add the bacon strips. Cook for 4-5 minutes, or until crispy and browned. Transfer bacon to a plate lined with paper towels to drain. Chop the cooled bacon into small pieces.
7. In the same skillet, add butter and place over medium heat. Stir in the minced garlic and cook for 1 minute, until fragrant.
8. Add the heavy cream and bring to a gentle simmer. Allow the cream to cook for around 2-3 minutes until it has thickened slightly. Add salt and pepper to taste.
9. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Then, add the baby spinach and cook for an additional 1-2 minutes, stirring occasionally until the spinach wilts and is well incorporated into the sauce.

Combine and Serve

10. Toss the baked meatballs in the skillet with the Alfredo sauce. Carefully coat each meatball in the creamy sauce. Let everything simmer together for 2-3 minutes for all the flavors to meld.
11. Sprinkle the chopped bacon on the meatballs, then finish with more chopped parsley for a hit of color. Spoon the meatballs and sauce over your favorite pasta or rice, or serve with crusty bread alongside.

Tips for Success

• Don’t Over-Mix the Meatball Mixture: Mix only until everything is combined to keep the meatballs tender and light.
• Use Fresh Ingredients: Fresh Parmesan cheese, garlic, and parsley help give fresh flavor to the meatballs and the sauce.
• Control Thickness of the Sauce: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it to your preferred consistency.
• Internal Temperature: Use a meat thermometer to make sure the internal temperature of the meatballs reaches 165°F (74°C)—safe to eat.

Serving Suggestions

You can enjoy Chicken Ricotta Meatballs with Spinach Alfredo Sauce with a variety of sides. Here are a few ideas to round out your meal:

• Pasta: For a hearty pasta dish, pair the meatballs and sauce with fettuccine, spaghetti, or penne.
• Rice: Serve the meatballs and sauce over warm, fluffy white or brown rice.
• Crusty Bread: Serve with crusty bread or garlic bread for sopping up the creamy sauce.
• Zoodles or Cauliflower Rice: For a lighter option, serve over zucchini noodles or cauliflower rice.

Storage and Reheating Tips

• Refrigerate: Keep leftover meatballs and sauce in an airtight container in the fridge for up to 3 days.
• Freezing: These baked meatballs can be frozen separately from the sauce. Arrange the cooled meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag, where they’ll keep for about 3 months. Defrost in the refrigerator overnight, then reheat.
• To reheat: Place the meatballs and sauce in a skillet and gently warm over medium-low heat until warmed through. Add a splash of cream or milk if needed to loosen up the sauce.

Variations and Modifications

• Turkey Meatballs: Substitute ground chicken for ground turkey for a different flavor and texture.
• Add Herbs: Stir in a bit of chopped basil or thyme for an herby twist.
• Cheese-Stuffed Meatballs: Before baking each meatball, insert a small cube of mozzarella cheese into the center for a delicious surprise.
• Lighter Alfredo Sauce: Substitute half-and-half or a combination of milk and cream for heavy cream to lighten the sauce.

Final Thoughts

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a delicious, comforting dish that combines tender meatballs with a creamy, cheesy sauce. This dish is sure to become a new favorite, perfect for pasta night, a family dinner, or meal prepping for the week!

Savor every bite of this creamy, cheesy goodness!

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Moist and tender chicken ricotta meatballs baked to perfection, then combined with a rich and creamy spinach Alfredo sauce. The addition of crispy bacon and sun-dried tomatoes adds extra flavor, making this dish a satisfying main course to serve over pasta or with crusty bread.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Comfort Food, Family-Style, Italian, Main Course, Meat

Cuisine Italian-American

Servings 6 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1/2 cup Italian breadcrumbs or regular breadcrumbs
• 1/2 cup milk
• 1 medium onion very finely chopped
• 3 cloves garlic minced
• 1/4 cup fresh parsley finely chopped
• 1/4 cup sun-dried tomatoes finely chopped
• 1.5 lb ground chicken or ground turkey
• 6 oz whole milk ricotta approximately ¾ cup
• 1 large egg
• 1/3 cup Parmesan cheese freshly grated
• 1 tsp Italian seasoning
• 1 tsp salt or as needed
• 6 bacon strips
• 4 tbsp butter
• 2 cloves garlic minced
• 1 1/2 cup heavy cream 35% fat
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cup Parmesan cheese freshly grated
• 5 oz baby spinach approximately 150 grams
• 1 tbsp fresh parsley to garnish

Instructions

 

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
• In a large mixing bowl, combine breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk and become soft.
• Add finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, grated Parmesan, Italian seasoning, and salt to the breadcrumb mixture. Mix until combined.
• Scoop out the meat mixture and form into balls, about 1 ½ inches in diameter. Place on the prepared baking sheet.
• Bake in the preheated oven for 18-20 minutes, or until cooked through and lightly golden. An internal temperature of 165°F (74°C) indicates doneness.
• For the sauce, cook bacon in a skillet over medium heat until crispy. Drain on a plate lined with paper towels and chop.
• In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
• Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes. Season with salt and pepper.
• Whisk in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted.
• Add baked meatballs to the sauce. Toss to coat. Simmer for 2-3 minutes. Garnish with bacon and parsley.

Notes

Serve the meatballs over pasta or with crusty bread for a complete meal. Add crushed red pepper flakes to the sauce for a spicy twist.

Nutrition

Calories: 450kcal

Keyword baked meatballs, chicken meatballs, ricotta, spinach Alfredo, weeknight dinner

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