If you’ve ever wondered what comfort on a plate looks like, let me introduce you to Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This dish is the dinner-time answer for those busy evenings when you want something hearty and delicious but also a little fancy. It’s the kind of recipe that says, “Yes, I cooked tonight—and yes, it was amazing.”
These Baked Chicken Ricotta Meatballs are the softest, creamiest meatballs you’ll ever meet. The ricotta adds a delicate richness, while the oven does all the heavy lifting—no frying required. And that silky Spinach Alfredo Sauce? Let’s just say, it’s what dreams (and empty plates) are made of.
Table of Contents
Why You’ll Love These Baked Chicken Ricotta Meatballs
Whether you’re feeding a family, meal prepping for the week, or simply craving comfort food with a twist, these meatballs check every box. They’re:
- Baked, not fried—less mess and less oil!
- Packed with protein and flavor
- Smothered in a creamy, cheesy sauce with sneaky greens
- Fancy enough for guests, easy enough for weeknights
Ingredients You’ll Need
For the Meatballs:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
How to Make Baked Chicken Ricotta Meatballs
- Preheat & Prep: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Mix & Roll: In a large bowl, combine ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Shape Meatballs: Roll into golf ball-sized meatballs and place on the baking sheet. Drizzle with olive oil.
- Bake: Bake for 20-25 minutes, until golden and cooked through.
While That’s Cooking: Make the Sauce
- Start the Roux: In a large pan, melt the butter over medium heat. Add flour and whisk for about 1 minute.
- Whisk & Simmer: Slowly whisk in milk and cream. Keep whisking to avoid lumps and simmer until thickened.
- Add the Flavor: Stir in Parmesan, nutmeg, salt, and pepper. Cook until smooth.
- Spinach Time: Add chopped spinach and cook for another 2-3 minutes until wilted.
Serve & Savor
Spoon that luscious Spinach Alfredo Sauce generously over your hot-from-the-oven meatballs. Pair it with pasta, mashed potatoes, or roasted veggies if you’re feeling extra.
Aneta’s Tip:
These meatballs have become my secret weapon when I want to impress with minimal effort. My kids even ask for seconds—and they know there’s spinach in there! The ricotta keeps them soft and tender, and the sauce? Let’s just say there are never leftovers.
FAQs About Baked Chicken Ricotta Meatballs
Can I freeze the meatballs?
Yes! Bake them, let them cool, and freeze in a single layer before storing in a bag. Reheat in the oven or microwave when needed.
Can I use turkey instead of chicken?
Absolutely. Ground turkey works just as well—just keep an eye on the texture.
What should I serve this with?
Try it with fettuccine, zucchini noodles, or even crusty bread to mop up the sauce.
The Final Bite: A Chicken Classic You’ll Crave
Whether it’s your first time making Baked Chicken Ricotta Meatballs or your fiftieth, this recipe delivers every time. Creamy, cozy, and utterly satisfying—it’s a dinner win waiting to happen. So go ahead, save it, share it, and serve it tonight. Your taste buds (and your loved ones) will thank you!
And hey, don’t be surprised if this becomes your signature dish. It’s that kind of recipe—the one that friends request, family devours, and you secretly keep on repeat. Because when comfort meets convenience, and flavor meets family-friendly, why not make it a regular on your dinner table?
More Chicken Comforts to Explore
If these baked chicken ricotta meatballs stole your heart, here are a few more comfort-filled favorites to bookmark:
- Indulge in more ricotta delight with this luscious creamy ricotta chicken pasta.
- Cozy up with the rustic flavors of a baked Tuscan chicken casserole.
- Add a touch of European elegance to your plate with chicken au poivre.
- Keep the ricotta love going strong with this easy and tasty spinach ricotta chicken.
Each of these dishes brings its own comforting charm—perfect for turning any weeknight into something magical. Happy cooking!
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Baked Chicken Ricotta Meatballs
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
These Baked Chicken Ricotta Meatballs are oven-baked to golden perfection and smothered in a velvety spinach Alfredo sauce. Creamy, cozy, and packed with flavor—perfect for family dinners or a comforting weekend meal.
Ingredients
For the Meatballs:
1 pound ground chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
For the Spinach Alfredo Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste
2 cups fresh spinach, chopped
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.
Roll mixture into golf ball-sized meatballs and place on the baking sheet. Drizzle with olive oil.
Bake for 20–25 minutes or until golden brown and cooked through.
While meatballs bake, melt butter in a large pan over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Gradually add milk and cream, whisking constantly to avoid lumps. Simmer until thickened.
Stir in Parmesan, nutmeg, salt, and pepper. Cook until smooth.
Add chopped spinach and cook for 2–3 minutes until wilted.
Serve meatballs hot, topped with creamy spinach Alfredo sauce.
Notes
These meatballs freeze beautifully! Just bake, cool, and freeze in a single layer before storing.
Substitute ground turkey if preferred.
Great over pasta, mashed potatoes, or zucchini noodles
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 185 mg