These baked chicken ricotta meatballs swimming in creamy spinach Alfredo sauce have become my absolute favorite dish to whip up when I want to impress without spending hours in the kitchen. My daughter begs for these on her birthday every year, and my friends have stopped going out for Italian food because they say these meatballs are better than any restaurant’s!

What Exactly Makes These Meatballs So Tender?

The combination of ground chicken and creamy ricotta creates meatballs so tender, they practically melt on your fork. Unlike traditional beef meatballs that can get tough, these stay incredibly moist thanks to the ricotta working its magic. They’re perfect for busy weeknights since they bake in the oven – no standing over a hot stove required. And the aroma while they’re baking? Heaven!

How Does This Sauce Get So Creamy?

Let me tell you about this spinach Alfredo sauce. By starting with a base of real butter and cream, then folding in fresh spinach and plenty of Parmesan, you end up with something that puts jar sauce to shame. It’s rich and velvety but not heavy, and the fresh spinach adds just the right touch of color and flavor. I’ve had friends literally lick their plates clean when I serve this!

Can I Make These Ahead of Time?

You bet! These meatballs actually freeze beautifully, which is why I always make a double batch. Just bake them up, let them cool, and pop them in a freezer bag. When you’re ready to eat, thaw them overnight and warm them up in fresh sauce. It’s like having a gourmet dinner tucked away for those crazy busy days.

Baked Chicken Ricotta Meatballs with Spinach Alfredo

Looking for a new weeknight dinner savior? These chicken ricotta meatballs are the answer to those “what should I make?” moments. They’re super tender, loaded with flavor, and that spinach Alfredo sauce? It’s completely addicting. My kids used to turn their noses up at anything with spinach, but now they fight over who gets the last meatball swimming in this creamy sauce.

What’s a Ricotta Meatball?

A dump cake, sometimes called a dump dessert, is just about the easiest thing you can bake. As the name suggests, you basically dump all the ingredients in a pan and let the oven do all the work. And these meatballs are just as simple! We’re swapping the usual beef for ground chicken and adding a generous scoop of ricotta cheese. The ricotta is our secret weapon here – it keeps these meatballs so tender and juicy, they practically melt in your mouth.

Why Does This Sauce Work Magic?

You’re probably wondering how such a simple sauce can taste so incredible. Well, the beauty is in its simplicity. By starting with really good butter and cream, then letting fresh spinach melt into the sauce, we create something that’s way better than anything from a jar. The spinach wilts down into silky ribbons while the sauce gets all thick and creamy. And when you spoon it over those tender meatballs? Pure heaven.

How Do I Know When The Meatballs Are Done?

Since we’re working with ground chicken, getting these meatballs cooked just right is key. Pop them in a 375°F oven for about 20 minutes – they should be lightly golden on top but still super tender inside. I like to cut one in half to check – you want them fully cooked but not dried out. The best part is, even if you cook them a minute or two extra, that ricotta keeps them perfectly moist.

What Kind of Pan Works Best?

Here’s a little trick I’ve learned over the years – line a rimmed baking sheet with parchment paper. The rim catches any juices that might escape, and the parchment means absolutely nothing sticks. Some recipes call for a casserole dish, but I find a baking sheet gives the meatballs a nicer golden crust all around.

Recipe

Baked Chicken Ricotta Meatballs with Spinach Alfredo

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: Italian-American
Keywords: Chicken, Meatballs, Ricotta, Spinach, Alfredo
Servings: 6
Calories per Serving: 425 kcal

Ingredients

For the Meatballs:

• 2 pounds ground chicken
• 1 cup ricotta cheese (whole milk ricotta works best)
• ½ cup grated Parmesan
• ¾ cup Italian breadcrumbs
• 2 large eggs
• 3 cloves fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Spinach Alfredo:

• 2 cups heavy cream
• 6 cups fresh baby spinach
• ½ cup butter (one whole stick)
• 4 cloves fresh garlic, minced
• 1 cup grated Parmesan
• Salt and pepper to taste
• A tiny pinch of ground nutmeg

Instructions

1. Preheat your oven to 375°F. Line a big rimmed baking sheet with parchment paper – trust me, this makes cleanup so much easier.
2. Grab your biggest mixing bowl and dump in the ground chicken, ricotta, Parmesan, breadcrumbs, eggs, garlic, and all those seasonings. Mix it up with your hands until everything’s just combined. Don’t overwork it though – that’s what keeps these meatballs super tender.
3. Now comes the fun part! Get your hands a little wet (seriously, this keeps the mixture from sticking), and roll out golf ball-sized meatballs. I usually get about 24 from this recipe. Space them out on your baking sheet.
4. Pop those beauties in the oven for about 20-25 minutes. While they’re baking, get started on that amazing sauce.
5. Grab a big skillet and melt your butter over medium heat. Toss in the garlic and let it get all fragrant – about 30 seconds. Your kitchen’s going to smell amazing!
6. Pour in the heavy cream, give it a stir, and let it come to a gentle simmer. Don’t rush this part – if the heat’s too high, your sauce might break.
7. Once it’s simmering, sprinkle in the Parmesan cheese. Keep stirring until it melts into the sauce. That pinch of nutmeg goes in now too – it’s my little secret that makes people wonder why this sauce tastes so good.
8. Start adding your spinach by the handful. It looks like a ton at first, but it wilts down like magic. Keep stirring until all the spinach is just wilted and your sauce is thick and creamy.

Can I Make Any Substitutions?

Of course! If you’re not a spinach fan, leave it out – the Alfredo sauce is heavenly on its own. Want to make it lighter? Swap the heavy cream for half-and-half, though it won’t be quite as rich. Just don’t skip the ricotta in the meatballs – that’s what makes them special.

My house smells absolutely incredible every time I make these meatballs. They’ve become my go-to for everything from Sunday family dinners to potluck parties. Serve them over pasta, with crusty bread, or just on their own – there’s no wrong way to enjoy these beauties!

And those leftovers? Even better the next day, if they last that long! These meatballs have a way of disappearing faster than you’d expect. One bite and you’ll see why my family begs for these at least once a week!