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Baked chicken ricotta meatballs in spinach alfredo sauce in a skillet.

Baked Chicken Ricotta Meatballs in Spinach Alfredo Sauce

A high-protein, Mediterranean-inspired comfort dish featuring tender chicken meatballs made juicy with ricotta cheese, then simmered in a velvety garlic and spinach Alfredo sauce. Perfectly balanced and family-friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

Meatballs:
  • 1 lb ground chicken
  • 1/2 cup ricotta
  • 1/2 cup Parmesan
  • 1/2 cup breadcrumbs
  • 1 egg
  • 3 cloves garlic
  • 1/4 cup parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning.
Sauce:
  • 2 tbsp butter
  • 2 cloves garlic
  • 1 cup heavy cream
  • 1/2 cup Parmesan
  • 2 cups fresh spinach
  • 1/4 cup chicken broth optional.

Method
 

  1. Prep: Preheat oven to 375°F (190°C).
  2. Mix: Combine meatball ingredients in a bowl. Do not overmix.
  3. Bake: Shape into 1-inch balls. Bake on a lined sheet for 15–20 mins until 165°F internal.
  4. Sauce: Sauté garlic in butter for 1 min. Whisk in heavy cream and simmer.
  5. Thicken: Stir in Parmesan until smooth. Add spinach and cook until wilted (3 mins).
  6. Combine: Toss baked meatballs into the sauce. Simmer for 3–5 mins and serve.

Notes

  • For the best texture, use whole milk ricotta rather than part-skim.
  • If the sauce thickens too much while resting, stir in 1-2 tablespoons of warm chicken broth or pasta water before serving.