Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

You know those late afternoons when the day feels a little heavier, and the light gets a kind of golden, pleading quality? That’s when I end up fridge-gazing, half-hoping the answer to dinner will miraculously reveal itself. There’s a cozy hush then, maybe a hopeful pet lurking around my ankles, especially when butter hits the skillet and garlic starts to sizzle. Elaborate meals? Not my thing on a weeknight. But simple comfort that looks a little special? That, I can handle—even if energy feels in short supply.

That’s exactly where these chicken ricotta meatballs have come to the rescue more than once. They’re easy, sunny, and soft enough to practically float, thanks to a scoop of ricotta. After a quick bake they sink into the silkiest spinach Alfredo, with bites of sun-dried tomato and crisp bacon. Honestly, it’s the kind of kitchen magic that puts a long day behind you.

Why You’ll Love It

You know what? There’s no complicated chef-y tricks here. No fancy ingredients you’ll need to order online. Just a deeply comforting, crowd-pleasing dinner that’s almost impossible to mess up. The magic? Ricotta. It keeps these meatballs pillow-soft and—it has to be said—wildly juicy. Chicken’s got a reputation for bland or dry, but these are light, flavorful, and a little indulgent.

Here’s what else makes this a weeknight winner:

• Ricotta transforms the texture. No dry meatballs here—each one turns out practically velvety, with the faintest tang that keeps things interesting.
• Sun-dried tomatoes bring zing. They’re like little flavor treasures—salty and bright against the mellow cheese and mild chicken.
• The Alfredo sauce is pure comfort. Cream, butter, a flurry of parmesan, spinach that wilts in moments—rich but never too heavy.
• It’s practical. These meatballs and that luscious sauce freeze beautifully, which means you’re basically meal-prepping your future self a gift.

It’s the type of meal that brings everyone to the table fast—no arm-twisting, just the promise of something cozy and inviting.

Timing and Servings

Let’s be honest: when you’re already tired, you don’t want a recipe that turns thirty minutes into ninety. Here’s how it lands:

• Prep: about 15 minutes
• Bake/Cook: 25 minutes
• Total: around 40 minutes, give or take (no watch required)
• Serves: 4—generously. (Think 18-ish meatballs. Enough to go back for seconds.)

And if you multitask while the meatballs bake—maybe whip up a quick green salad or toast some really good bread—you’ll have a full dinner ready by the time the table’s set.

Ingredients

For the Chicken Ricotta Meatballs:

• 1½ lbs ground chicken (turkey works if you want to change it up)
• ¾ cup whole milk ricotta
• ¼ cup sun-dried tomatoes, finely chopped
• ½ cup Italian breadcrumbs
• ½ cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 1 large egg
• ⅓ cup grated Parmesan
• 1 tsp Italian seasoning
• Salt and pepper, to taste

For the Creamy Spinach Alfredo:

• 6 slices bacon
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1½ cups heavy cream (half-and-half if you want something lighter)
• 2 cups grated Parmesan
• 5 oz baby spinach (about 4 big handfuls, if you’re measuring with your heart)
• Salt and pepper, to taste
• More fresh parsley, to finish

Don’t sweat substitutions. Mozzarella can pinch-hit for ricotta. Vegetarian bacon works. Extra spinach never hurt anyone.

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or just brush it with oil.
2. Soak the breadcrumbs. Mix breadcrumbs and milk in a big bowl—let them sit a minute until they’re mushy, like thick oatmeal.
3. Mix the meatballs. Add onion, garlic, parsley, sun-dried tomatoes, ground chicken, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Stir it all together, but go gentle—over-mixing leads to tough meatballs.
4. Form meatballs. With damp hands, roll them about 1½ inches across (or golf ball–sized), and line them up on the sheet.
5. Bake. Pop them in the oven for 18–20 minutes, or until golden and cooked through (165°F if you’re checking).
6. Make the Alfredo. Fry bacon in a deep pan until it’s crisp, then set aside. Leave just a teaspoon of drippings in the pan.
7. Add butter and garlic. Melt the butter over gentle heat and sauté garlic until fragrant—no browning.
8. Make it creamy. Pour in cream. Warm it slowly—don’t boil. Whisk in Parmesan until it’s silken and smooth.
9. Spinach goes in. Toss in the spinach and stir until it wilts.
10. Bring it together. Transfer baked meatballs into the sauce, and let them bathe there for a couple minutes. Crumble bacon over the top and shower with parsley.
11. Serve. With pasta, rice, or some truly great bread—anything to soak up the sauce.

Variations

Life throws surprises—so does your fridge. Here’s how to riff and still win:

• Switch up the meat. Ground turkey is just as nice—try a pinch of smoked paprika.
• Fresh herbs are easy upgrades. Basil or thyme brighten things up, especially in spring.
• Hidden surprises. Tuck a cube of mozzarella into each meatball for a melty, gooey center.
• Add more greens. Grated zucchini (wring it dry) slips right in; chard or kale work too.
• Go dairy-free. Sub in almond milk for the cream, and a shake of nutritional yeast for cheesy flavor.

Accidents sometimes become the best discoveries—embrace them.

Storage & Reheating Tips

If you’re lucky enough to have leftovers, here’s the drill: Store meatballs and sauce in separate airtight containers. They’ll keep in the fridge for about 3 days. Want to prep ahead? Freeze baked meatballs and sauce (once cooled) for up to 3 months. Defrost overnight in the fridge. When reheating the Alfredo, a splash of milk or water brings it back to velvety smoothness. Then warm the meatballs right in the sauce and let everything cozy up together.

FAQs

Can I make this gluten-free? Absolutely—just use your favorite gluten-free breadcrumbs, or even puffed rice cakes if you love a little crunch.

No ricotta on hand? Cream cheese has a punchier flavor, or you can blend cottage cheese until smooth for a similar effect.

Is the bacon critical? It’s a treat, but not required. Skip, swap for turkey bacon, or even crisp prosciutto. This dish is plenty flavorful on its own.

Why did my Alfredo get clumpy? Key trick: always keep the heat gentle, and whisk in the cheese after removing from direct heat. It’ll melt silkily if you resist the urge to rush.

Conclusion

There’s something quietly joyful about making tender chicken ricotta meatballs, blanketing them in a dreamy Alfredo, and gathering everyone around the table—even if it’s just you, savoring a well-earned comfort meal. You get something warm and nourishing, a touch fancy but never fussy. Pour a glass of your favorite, tuck in, and let a weeknight become unexpectedly special. Leftovers? Lucky you—they’re somehow even better the next day.

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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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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