Jump to Recipe Print RecipeThe aroma of freshly baked chicken ricotta meatballs wafts through my kitchen, an irresistible invitation that takes me back to cozy family dinners. I can’t help but smile at the thought of how this dish combines comfort and health in one delightful package. Our Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce brings a modern twist to classic Italian flavors, making it the perfect answer for anyone looking to swap out fast food for homemade goodness. Not only is this dish quick to prepare, but it also fits beautifully into a healthier lifestyle, with options to customize for gluten-free and low-carb diets. So, whether you’re cooking for yourself or entertaining friends, this recipe is sure to impress. Curious about how to create this crowd-pleaser? Let’s dive in! Why are these meatballs a must-try? Flavor Explosion: Each bite of these Baked Chicken Ricotta Meatballs is bursting with savory goodness, complemented by a creamy spinach Alfredo sauce that’s downright addictive. Healthy Comfort Food: This recipe puts a healthier spin on traditional Italian meatballs, ensuring you can indulge without the guilt! Versatile Options: Whether you’re sticking to a low-carb or gluten-free diet, this dish adapts effortlessly to meet diverse dietary needs, just like my Honey BBQ Chicken or Baked Smashed Potatoes. Time-Efficient: With a quick prep and bake time, these meatballs fit seamlessly into your busy weeknight routine, allowing you more time to enjoy your meal. Family-Friendly Appeal: Little ones and adults alike will love the taste, making this recipe a fantastic choice for family dinners! Baked Chicken Ricotta Meatballs Ingredients • Get ready to create a comforting dish filled with delicious flavors! For the Meatballs • Ground Chicken – This is the primary protein source; feel free to substitute with lean ground turkey for a different flavor. • Ricotta Cheese – Adds creaminess and moisture; use cottage cheese for a lighter variation if desired. • Breadcrumbs – Essential for binding; swap in gluten-free breadcrumbs to make this dish gluten-free. • Egg – Binds the ingredients together; ground flaxseed mixed with water works as a vegan alternative. • Garlic – Provides a savory kick; garlic powder can be used if you’re short on fresh garlic. • Onion – Adds depth of flavor; onion powder is a quick substitute if needed. • Salt and Pepper – Season to taste; don’t skip these essentials for a well-balanced dish! For the Spinach Alfredo Sauce • Spinach – Fresh spinach adds nutrients and flavor, but frozen spinach works in a pinch (just thaw and drain it). • Heavy Cream – For a rich, creamy texture; coconut cream can substitute for a dairy-free version. • Parmesan Cheese – Elevates the sauce with rich flavors; nutritional yeast is great for a dairy-free option. Now that you have the ingredients ready, let’s journey into the world of flavors with the preparation and cooking steps that will fill your home with warmth and delicious aromas! Step‑by‑Step Instructions for Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Step 1: Preheat the Oven and Prep Ingredients Begin by preheating your oven to 400°F (200°C) while you prep your ingredients. Line a baking sheet with parchment paper for easy cleanup. Finely chop the spinach and garlic, and gather all meatball ingredients in one bowl, setting the stage to create your delicious Baked Chicken Ricotta Meatballs. Step 2: Make the Meatball Mixture In a large mixing bowl, gently combine the ground chicken, ricotta cheese, breadcrumbs, chopped garlic, chopped onion, egg, salt, and pepper. Mix until just combined; overmixing may lead to tough meatballs. The mixture should be moist and slightly sticky, ensuring your meatballs will be tender when baked. Step 3: Form Meatballs Using your hands, scoop out portions of the meatball mixture and roll them into 1-1.5 inch balls. Place each formed meatball onto the prepared baking sheet, making sure they’re evenly spaced to promote even cooking. As you work, appreciate how these Baked Chicken Ricotta Meatballs already look inviting and ready for the oven. Step 4: Bake the Meatballs Slide the baking sheet into your preheated oven and bake for about 25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C). Keep an eye on them as they cook; they should be firm to the touch and beautifully browned, filling your kitchen with delightful aromas. Step 5: Prepare the Spinach Alfredo Sauce While the meatballs are baking, grab a saucepan and melt a tablespoon of butter over medium heat. Sauté the remaining minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring consistently to combine everything smoothly, creating a luscious base for your spinach Alfredo sauce. Step 6: Add Spinach and Cheese Once the cream is warm, sprinkle in the grated Parmesan cheese, stirring until fully melted and creamy. Add the chopped spinach and cook for another 2-3 minutes until the spinach wilts and brightens in color, infusing your sauce with nutrition and flavor, ready to envelop the baked chicken ricotta meatballs. Step 7: Combine and Serve Gently place the baked meatballs into the Alfredo sauce, coating each one with the rich flavor. Allow them to simmer in the sauce for a minute to absorb the creamy goodness. Serve your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce warm, and enjoy the comforting taste of homemade family favorites! How to Store and Freeze Baked Chicken Ricotta Meatballs Fridge: Store leftover Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container for up to 3 days. Keep the sauce separate to maintain texture. Freezer: For longer storage, freeze the meatballs and sauce in separate containers for up to 3 months. Thaw them overnight in the fridge before reheating. Reheating: To reheat, warm the meatballs and sauce in a saucepan over low heat, stirring occasionally until heated through. You can also microwave in short bursts until hot. Keep Fresh: When storing in the fridge, label your containers with the date to track freshness and ensure you enjoy every bite of this wholesome meal! What to Serve with Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Imagine the delightful aroma of a home-cooked meal, complete with sides that elevate your chicken ricotta meatballs into a feast to remember. Garlic Bread: Perfect for soaking up that creamy Alfredo sauce, they add warmth and crunch to your dinner table. Caesar Salad: Crisp romaine and tangy dressing provide a refreshing contrast to the rich flavors of the meatballs. Zucchini Noodles: A low-carb twist that mimics pasta, allowing the meatballs to shine with every bite without the carbs! For a more complete meal, consider serving a light wine spritzer alongside your dish. It’s a refreshing palate cleanser that pairs wonderfully with the flavors in the meatballs. Feel free to experiment with other side dishes, allowing your creativity to shine just as brightly as the flavors of this comforting main course! Expert Tips for Baked Chicken Ricotta Meatballs Avoid Tough Meatballs: Mix ingredients gently to keep the meatballs tender; overmixing can lead to a chewy texture. Check Temperature: Ensure your meatballs reach an internal temperature of 165°F (74°C) for safe eating. A meat thermometer is your best friend here! Use Fresh Spinach: Opt for fresh spinach for the sauce when possible; it adds vibrant flavor and essential nutrients, enhancing the Baked Chicken Ricotta Meatballs. Keep Sauce Low and Slow: Simmer your Alfredo sauce on low heat and stir frequently to prevent separation and achieve a creamy consistency. Make Ahead: Prepare the meatballs a day in advance, store them in the fridge, and just reheat before serving. This saves time during busy weeknights! Baked Chicken Ricotta Meatballs Variations Feel free to customize this recipe to suit your tastebuds and dietary preferences. Turkey Alternative: Use lean ground turkey in place of chicken for a different flavor profile that’s equally delicious. Cottage Cheese Substitute: Swap ricotta with cottage cheese for a lighter option that still packs that creamy goodness. Zucchini Noodles: Ditch the pasta! Serve the meatballs over sautéed zucchini noodles for a fresh, low-carb alternative. Spice it Up: Add Italian seasoning or a pinch of crushed red pepper flakes for an extra flavor kick that elevates these meatballs! Dairy-Free Option: For the sauce, replace heavy cream with coconut cream and use nutritional yeast instead of Parmesan to create a rich dairy-free experience. Extra Veggies: Toss in some sautéed mushrooms or bell peppers to the spinach Alfredo sauce for added texture and flavor. Creamy Twist: Mix in a dollop of cream cheese into the Alfredo for an ultra-creamy sauce experience that will have you coming back for seconds. Herb Infusion: Add fresh herbs like basil or parsley to the meatball mixture for an aromatic touch that brings a garden-fresh taste to every bite. Explore these variations and make these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce uniquely yours! Make Ahead Options These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are perfect for busy home cooks looking to save time! You can prepare the meatball mixture up to 24 hours in advance; simply refrigerate it in an airtight container to keep the flavors fresh. Form the meatballs and bake them, then store them covered in the fridge for an additional 3 days. For the spinach Alfredo sauce, it can also be made ahead and stored separately in the fridge for up to 3 days—just reheat gently to maintain its creamy consistency. When you’re ready to serve, combine the prepped meatballs with the sauce and simmer them together for a delightful, quick dinner that tastes just as delicious! Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe FAQs How do I choose the right ground chicken? Absolutely! When selecting ground chicken, look for a package that specifies “lean” or “extra lean” to ensure your meatballs are moist and flavorful. The ground chicken should have a pink hue without any dark spots, indicating freshness. Additionally, it’s best to choose meat that is closer to the sell-by date, as it will be more tender. What’s the best way to store leftovers? To keep your Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce fresh, store them in an airtight container in the refrigerator for up to 3 days. I recommend keeping the sauce separate from the meatballs to prevent the meatballs from becoming soggy. When you’re ready to enjoy them again, just warm them up in a saucepan over low heat, stirring occasionally. Can I freeze these meatballs? Very! Freezing is a great option for meal prep. Allow the meatballs to cool completely after baking, then place them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. Once frozen, transfer them to a freezer-safe bag or container, and they’ll keep well for up to 3 months. The same goes for the spinach Alfredo sauce, which you can freeze separately. What if I have gluten allergies? Don’t worry! This dish is easily adaptable for gluten-free diets. Simply substitute regular breadcrumbs with gluten-free breadcrumbs. You can also use almond flour as a binding agent for the meatballs if you’re looking for a low-carb option. Just ensure that all your other ingredients, particularly the parmesan cheese, are gluten-free as well! How do I know if my meatballs are cooked thoroughly? It’s essential for safety that your meatballs are cooked to the right temperature. Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). If you don’t have a thermometer, cut a meatball in half; it should be no longer pink in the center and juices should run clear. Can I make these meatballs vegan? Absolutely! To create a vegan version of this recipe, replace the ground chicken with a plant-based protein like lentils or a store-bought meat substitute. For binding, use a flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg) in place of the egg. Our meatballs will still be delicious and satisfying! Irresistible Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Enjoy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a healthy twist on classic Italian flavors perfect for family dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings: 4 meatballsCourse: DinnerCuisine: ItalianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground Chicken Lean ground turkey can be used as a substitute.1 cup Ricotta Cheese Cottage cheese can be used for a lighter option.1/2 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.1 large Egg Ground flaxseed mixed with water can be used as a vegan alternative.2 cloves Garlic Minced; garlic powder can be used if unavailable.1/2 cup Onion Chopped; onion powder can be used as a quick substitute.to taste Saltto taste PepperFor the Spinach Alfredo Sauce2 cups Spinach Fresh; frozen can be used in a pinch.1 cup Heavy Cream Coconut cream can be used for a dairy-free version.1/2 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option. Equipment OvenMixing bowlBaking sheetSaucepan Method PreparationPreheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.Finely chop the spinach and garlic, and gather all meatball ingredients in one bowl.Making MeatballsIn a large mixing bowl, gently combine the ground chicken, ricotta cheese, breadcrumbs, chopped garlic, chopped onion, egg, salt, and pepper.Mix until just combined; be careful not to overmix.Scoop out portions and roll them into 1-1.5 inch balls.Place formed meatballs onto the prepared baking sheet, ensuring even spacing.Baking and Sauce PreparationBake the meatballs in the preheated oven for about 25 minutes or until golden brown.While meatballs are baking, melt a tablespoon of butter in a saucepan over medium heat.Sauté the remaining minced garlic until fragrant, then pour in the heavy cream, stirring until smooth.Once warm, add grated Parmesan cheese and stir until melted.Add chopped spinach and cook for another 2-3 minutes.ServingGently place the baked meatballs into the Alfredo sauce, coating each one.Let them simmer for a minute before serving warm. Nutrition Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days, keeping sauce separate. For longer storage, freeze meatballs and sauce in separate containers for up to 3 months. Tried this recipe?Let us know how it was!