Hey there, comfort food lovers! Ever had one of those days when you just need a big bowl of something creamy and satisfying? Well, get ready to meet your new favorite dinner! These Chicken Ricotta Meatballs nestled in a velvety spinach Alfredo sauce are pure magic – and they’re way easier than you might think.
I stumbled upon this recipe one rainy Sunday when I was craving something special but didn’t want to spend hours in the kitchen. The secret? Ricotta cheese in the meatballs! It makes them incredibly tender and adds the most amazing flavor. Trust me, your family will think you’ve been taking secret cooking classes!
Why You’ll Fall in Love with This Recipe
- The meatballs are cloud-soft (thanks, ricotta!)
- That sauce… oh, that creamy sauce!
- Everything cooks in one pan
- Perfect for meal prep
- Fancy enough for company, easy enough for weeknights
Can I prep these ahead for busy weeknights?
You bet! Make the meatballs on Sunday, store them in the fridge, and whip up the sauce when you’re ready to eat. The meatballs actually get even more flavorful after a day or two!
What if someone doesn’t like spinach?
No worries! The spinach melts into the sauce so beautifully, even my picky eaters don’t notice it. But you can totally skip it or swap in other veggies like kale or peas.
Ground chicken can be so dry – help!
That’s where our friend ricotta comes in! It keeps these meatballs super moist. Just don’t overmix the meat mixture, and you’ll have perfectly tender results every time.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- For Those Amazing Meatballs:
- 1 pound ground chicken
- ½ cup whole milk ricotta
- ¼ cup grated Parmesan
- ⅓ cup panko breadcrumbs
- 1 large egg
- 2 minced garlic cloves
- Fresh chopped parsley
- Italian seasonings & S&P
- For That Dreamy Sauce:
- 2 tablespoons butter
- 3 garlic cloves
- Fresh spinach
- Heavy cream
- More Parmesan (because why not?)
- Pinch of nutmeg
Instructions:
- Prep the Ingredients:
- Preheat your oven to 400°F
- Line a large baking sheet with parchment paper
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, and seasonings
- Mix with clean hands until just combined (don’t overmix!)
- Shape and Bake Meatballs:
- With slightly wet hands, scoop mixture and roll into 1½-inch meatballs
- Place meatballs on prepared baking sheet, leaving space between each
- Bake for 18-20 minutes until golden brown and cooked through
- Internal temperature should reach 165°F
- Make the Alfredo Sauce:
- In a large skillet, melt butter over medium heat
- Add minced garlic and cook until fragrant, about 1 minute
- Add chopped spinach and cook until wilted, 2-3 minutes
- Pour in heavy cream and bring to a gentle simmer
- Stir in Parmesan cheese until melted and sauce thickens
- Season with salt, pepper, and nutmeg
- Finish the Dish:
- Transfer cooked meatballs to the skillet with sauce
- Spoon sauce over meatballs and let simmer for 2-3 minutes
- Garnish with extra Parmesan and fresh parsley
- Serve hot over pasta or with crusty bread
Cooking tips:
- Room temp egg means better mixing
- Wet hands make rolling meatballs easier
- Don’t overwork the meat mixture
- Fresh Parmesan is worth it here
- Let sauce simmer until it coats a spoon
- Always taste and adjust seasonings
Storage & Serving Ideas:
Keep It Fresh:
- Fridge: 3 days max
- Freezer: Meatballs only, up to 3 months
- Reheat: Low and slow with a splash of cream
Serving Suggestions:
- Over fettuccine (classic!)
- With zucchini noodles
- Alongside crusty bread
- Over creamy polenta
- With roasted veggies
