Chicken Ricotta Meatballs Alfredo

Juicy chicken ricotta meatballs swimming in a rich spinach Alfredo sauce are one of those comforting meals that always bring family to the table with smiles. This recipe pairs tender meatballs with the kind of creamy sauce that clings just right to every bite. Whether you serve this over pasta or tuck pieces onto thick slices of bread, these meatballs capture all the best parts of Italian-inspired home cooking.

The first time I made these, I wanted something that felt cozy but not too heavy. The ricotta was a revelation for that dreamy softness, and now these meatballs are on repeat whenever I crave the flavors of classic Alfredo with a little extra comfort.

Ingredients

• Ground chicken: Gives a lighter feel than beef and stays juicy if you avoid overmixing. Use a mix of thigh and breast for the best results
• Ricotta cheese: Adds creaminess and moisture to the meatballs. Whole milk ricotta works best so check labels
• Grated Parmesan cheese: This ingredient brings savory depth and plenty of flavor. Use real Parmigiano Reggiano for best taste
• Breadcrumbs: Helps the mixture bind without toughening up. Use fresh if you can for lightness
• Fresh parsley: For color and freshness. Flat-leaf parsley has better flavor than curly
• Egg: Keeps everything together. Choose large eggs for proper balance
• Garlic and Italian seasoning: Bring aromatic punch. Check that your Italian blend includes oregano
• Fresh spinach: Steams down into the Alfredo sauce adding color and nutrients. Choose bright green leaves without wilting
• Heavy cream: Gives the sauce its body and richness. Stick with heavy cream for proper thickening
• Freshly grated Parmesan cheese: Finishing touch to the sauce adds nutty flavor. Always grate your cheese to avoid clumps
• Nutmeg: Enhances the creamy Alfredo so just a pinch makes a difference

Instructions

Mix the Meatball Base:

Combine ground chicken, ricotta, Parmesan, breadcrumbs, minced garlic, Italian seasoning, parsley, egg, salt, and pepper in a large bowl. Gently fold together until just blended to avoid dense meatballs.

Shape and Bake:

Scoop the mixture with damp hands and roll into even balls about golf ball size. Place spaced apart on a parchment-lined baking sheet. Bake in a preheated oven at 375 degrees until meatballs are browned and reach an internal temperature of 165 degrees, this usually takes about 20 to 25 minutes.

Cook the Spinach:

In a wide skillet, melt butter and toss in fresh spinach. Stir often over medium heat until wilted. Remove spinach to a small plate.

Prepare the Alfredo Sauce:

Using the same skillet, melt another bit of butter and add minced garlic. Sauté for a full minute until fragrant. Pour in heavy cream, stir, and bring to a gentle simmer. Add fresh Parmesan, nutmeg, salt, and pepper. Stir until the sauce thickens and coats the back of a spoon after about three to five minutes.

Combine Meatballs with Sauce:

Stir wilted spinach into the sauce. Add the baked meatballs into the skillet and turn to gently coat. Simmer together for a couple of minutes so flavors meld and everything is heated through.

Serve:

Spoon the meatballs and sauce hot over your favorite pasta or pile onto zucchini noodles. For extra comfort, dip with crusty bread.

Ricotta is my secret for pillowy soft meatballs. Here and there I have made them without and always missed that gentle creaminess. My kids rush in when the aroma starts drifting from the oven so it is become a real family favorite.

Storage and Leftover Tips

Let leftovers cool before sealing in an airtight container. They keep in the fridge for up to three days. Freeze cooked meatballs and sauce separately for up to two months. Thaw in the fridge overnight for best texture. For best results, reheat gently on the stovetop with a splash of milk or cream to keep the Alfredo luxuriously smooth.

Easy Ingredient Swaps

Turkey works well instead of chicken for the meatballs. Sub baby kale or Swiss chard for spinach if that is what you have. Try a tablespoon of pesto in the sauce for an herby boost.

Perfect Ways to Serve This

Over classic spaghetti or fettuccine for pure comfort. With roasted broccoli or cauliflower for a cozy lower carb meal. Pile the meatballs and sauce on toasted ciabatta for a handheld dinner.

Once you see how easy it is to create restaurant worthy comfort food at home you will put these juicy chicken ricotta meatballs Alfredo on your rotation too. The golden baked chicken pairs so well with velvety spinach Alfredo I think you will agree this is a dinner that builds memories.

Recipe Q&A

→ How do you keep chicken meatballs moist?

Ricotta cheese adds moisture, while gentle mixing and not overbaking help ensure juicy, tender results.

→ Can I make the meatballs ahead?

Yes, shape and bake the meatballs in advance, then reheat gently in the Alfredo sauce when ready to serve.

→ What can I serve with chicken ricotta meatballs?

Serve over pasta, zucchini noodles, or alongside crusty bread to soak up the rich Alfredo sauce.

→ Can I use frozen spinach for the sauce?

Yes, thaw and drain frozen spinach thoroughly before adding to the creamy Alfredo sauce.

→ Do I need to use heavy cream for Alfredo sauce?

Heavy cream creates a thick, luxurious sauce, but half-and-half can work for a lighter version.

→ How do you know when the meatballs are cooked?

Bake until golden brown and the center reaches 165°F (74°C) for safe and delicious meatballs.