Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are soft, juicy chicken meatballs with sun-dried tomatoes and Parmesan, baked golden and simmered in a creamy garlic Alfredo sauce with wilted spinach and crisp bacon. It is a cozy, restaurant-style dinner you can make on a weeknight.
How to make chicken ricotta meatballs: Mix ground chicken with soaked breadcrumbs, ricotta, egg, Parmesan, onion, garlic, parsley and sun-dried tomatoes, roll into balls and bake at 400°F for 18 to 20 minutes to 165°F. Toss them in a cream, Parmesan and spinach sauce and top with bacon.
Why You’ll Love It
- Extra-tender meatballs: ricotta and milk-soaked breadcrumbs keep lean chicken moist.
- No frying: the meatballs bake on a sheet pan while you make the sauce.
- Rich, creamy sauce: butter, garlic, heavy cream and Parmesan with fresh spinach.
- Serves 6: over pasta or with crusty bread.
Ingredient Notes
Ground chicken: One and a half pounds; ground turkey works the same way. Both are lean, which is why the ricotta and soaked breadcrumbs matter so much here.
Whole milk ricotta: Six ounces. It keeps the meatballs soft and light. Whole milk ricotta is creamier than part-skim and gives a more tender result.
Breadcrumbs and milk: Soak them together first. The soft paste, called a panade, holds moisture inside the meatballs as they bake.
Sun-dried tomatoes: Chopped finely, they add sweet, tangy bursts of flavor. I use the oil-packed kind and pat them dry.
For the sauce: Heavy cream, a generous 2 cups of freshly grated Parmesan, butter, garlic and 5 ounces of baby spinach. Freshly grated Parmesan melts smoothly; pre-grated can stay grainy.
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Ingredients
Meatballs
- 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 (about ¾ cup)
- 1 large egg
- 1/3 cup Parmesan cheese, freshly grated
- 1 tsp Italian seasoning
- 1 tsp salt, or as needed
Spinach Alfredo sauce
- 6 bacon strips
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup Parmesan cheese, freshly grated
- 5 oz baby spinach
- 1 tbsp fresh parsley, to garnish
How to Make Chicken Ricotta Meatballs
1. Heat the oven. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or grease it lightly.
2. Soak the breadcrumbs. In a large bowl, combine the breadcrumbs and milk and let them sit for a few minutes until soft.
3. Mix. Add the onion, garlic, parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, Parmesan, Italian seasoning and salt. Mix until combined.
4. Shape. Form the mixture into balls about 1 ½ inches across and place them on the baking sheet.
5. Bake. Bake for 18-20 minutes, until cooked through and lightly golden. An internal temperature of 165°F (74°C) means they are done.
6. Cook the bacon. For the sauce, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop.
7. Start the sauce. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute.
8. Add the cream. Pour in the heavy cream, bring to a gentle simmer and cook for 2-3 minutes. Season with salt and pepper.
9. Add the cheese and spinach. Whisk in the Parmesan until melted and smooth. Add the spinach and cook until wilted.
10. Combine. Add the baked meatballs to the sauce and toss to coat. Simmer for 2-3 minutes. Garnish with the bacon and parsley.
What Ricotta Does for Meatballs
Ground chicken is lean, and lean meatballs can bake up dry and firm. Ricotta fixes that: its moisture and soft curds spread through the mixture, so the meatballs stay tender and light even after baking and simmering.
The soaked breadcrumbs work alongside it. Mix gently and stop as soon as everything comes together; overworked meat turns tight and bouncy.
The mixture will feel soft and a little sticky. That is right. I wet my hands with cold water while rolling so it does not stick, and I keep the balls the same size so they bake evenly.
Tips for Success
Why are my meatballs flat?
The mixture was very wet. Chill it briefly before rolling, and make sure the breadcrumbs have fully soaked up the milk.
Why is the sauce grainy?
The Parmesan was pre-grated or the sauce boiled. Use freshly grated cheese and whisk it in over gentle heat.
Why is the sauce too thick?
It reduced too long or cooled. Loosen it with a splash of cream or pasta water.
Variations
- Add heat: a pinch of crushed red pepper flakes in the sauce.
- Lighter base: serve the meatballs and sauce over zucchini noodles instead of pasta.
- Skip the bacon: the sauce is still rich and creamy without it.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days. Reheat gently on the stove with a splash of cream until the meatballs reach 165°F. The baked meatballs freeze well without the sauce for 3 to 4 months; the cream sauce is best fresh.
What to Serve With It
Serve the meatballs over fettuccine, penne or mashed potatoes, or with crusty bread and cheesy Texas toast to mop up the sauce. For more meatballs, try ricotta meatballs or chicken piccata meatballs. For more creamy dinners, there is chicken bacon spinach penne, chicken broccoli Alfredo pasta bake and steak Gorgonzola Alfredo.
Frequently Asked Questions
What does adding ricotta to meatballs do?
It keeps them moist and tender. The ricotta adds moisture and a soft, creamy texture, which helps lean ground chicken stay juicy as it bakes.
Does ricotta go with Alfredo sauce?
Yes. Both are mild, creamy dairy flavors, and the ricotta in the meatballs matches the Parmesan cream sauce around them.
What sauce goes best with chicken meatballs?
Creamy sauces like this spinach Alfredo are a great match for mild chicken. Marinara, pesto or a lemon butter sauce also work well.
Final Notes
Mix the meatballs gently and grate the Parmesan fresh for the sauce. If you have a question or make them, tell me how they turned out in the comments.
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
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Ingredients
- 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
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
