Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Did You Know 73% of Home Cooks Avoid Meatballs Because They Think They’re Too Complicated?

I used to be part of that statistic too—until I discovered the magic of chicken ricotta meatballs. These tender, flavor-packed morsels are about to change everything you thought you knew about weeknight cooking. Unlike traditional beef meatballs that can be dense and time-consuming, these chicken and ricotta beauties come together in minutes and practically melt in your mouth.

Now imagine them swimming in a velvety spinach alfredo sauce that’s lush enough to make any Italian grandmother proud. This is the kind of dish that looks like you spent hours in the kitchen, but secretly comes together faster than takeout. The ricotta keeps the chicken impossibly moist while adding a subtle creaminess, and when paired with that vibrant green sauce? Pure comfort food magic.

What makes these chicken ricotta meatballs truly special is how they solve the eternal weeknight dinner dilemma: how to make something impressive without the stress. The sauce comes together in the same pan you brown the meatballs in, and the spinach adds both color and nutrition without any extra effort. It’s the ultimate “two birds, one stone” situation for busy cooks who still want to eat well.

I first stumbled upon this combination during one of those “what do I have in the fridge?” moments that turned into a happy accident. The ricotta was leftover from a lasagna, the chicken thighs were on sale, and that half-bag of spinach was begging to be used. Little did I know I was about to create what would become my most-requested recipe among friends.

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Chicken Ricotta Meatballs with Spinach Alfredo Sauce

There’s something so comforting about a plate of tender meatballs smothered in a creamy, dreamy sauce. This recipe—chicken ricotta meatballs with spinach Alfredo—is the kind of dish that feels like a warm hug. The ricotta keeps the meatballs impossibly moist, while the Alfredo sauce, flecked with vibrant spinach, ties everything together in the most luxurious way. Let’s gather our ingredients and get cooking!

Ingredients You’ll Need

• For the Meatballs:
• 1 lb ground chicken (I prefer thigh meat for extra richness, but breast works too!)
• 1/2 cup whole-milk ricotta (the creamier, the better—don’t skimp here!)
• 1/3 cup grated Parmesan cheese (freshly grated melts like a dream)
• 1/4 cup breadcrumbs (panko adds a lovely lightness)
• 1 egg (our trusty binder)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (or fresh if you have it!)
• 1/2 tsp salt (adjust to taste)
• Freshly cracked black pepper (a generous pinch)
• 1 tbsp olive oil (for browning those golden beauties)

• For the Spinach Alfredo Sauce:
• 2 tbsp unsalted butter (the foundation of any good Alfredo)
• 2 cloves garlic, minced (yes, more garlic—it’s essential)
• 1 cup heavy cream (indulgence is the goal here)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling)
• 2 cups fresh baby spinach (packed—it wilts down so much!)
• 1/4 tsp nutmeg (just a whisper—it adds magic)
• Salt and pepper to taste

Let’s Make Those Meatballs!

Step 1: In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Use your hands to gently mix everything together—just until combined. Overmixing can make the meatballs tough, so a light touch is key.

Step 2: Once the mixture is uniform, scoop out portions (about 1.5 tbsp each) and roll them into smooth balls. I like using a small cookie scoop for even sizing, but a spoon works just as well. Place them on a plate or tray as you go.

Step 3: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer, leaving a little space between them. Don’t overcrowd the pan—you may need to work in batches. Let them cook undisturbed for 3-4 minutes until golden brown on one side, then gently flip and cook for another 3-4 minutes. They won’t be fully cooked through yet, and that’s okay! We’ll finish them in the sauce later.

Step 4: Transfer the partially cooked meatballs to a clean plate and set aside. Now, let’s make that luscious spinach Alfredo sauce in the same skillet—no need to wash it; those browned bits add flavor!

Conclusion

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the epitome of comfort food—tender, flavorful, and smothered in a creamy, dreamy sauce. The ricotta keeps the meatballs irresistibly moist, while the spinach Alfredo adds a touch of elegance and nutrition. Whether you’re serving them over pasta, mashed potatoes, or simply with crusty bread for dipping, this dish is sure to become a family favorite.

Ready to bring a little cozy magic to your dinner table? Give this recipe a try and let us know how it turns out! And if you’re craving more comforting dishes, check out our recipe collection for more delicious inspiration.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe and will still yield tender, juicy meatballs. Just be mindful of cooking times, as turkey may cook slightly faster than chicken.

Can I make the meatballs ahead of time?

Yes! You can prepare the meatball mixture up to a day in advance and store it covered in the fridge. When ready to cook, simply shape and bake as directed. You can also freeze uncooked meatballs for up to 3 months—just thaw before baking.

What can I substitute for heavy cream in the Alfredo sauce?

For a lighter version, half-and-half or whole milk can be used, though the sauce won’t be quite as rich. If you’re dairy-free, coconut milk or cashew cream are great alternatives, but keep in mind they’ll add a slightly different flavor.

How do I prevent my meatballs from falling apart?

Make sure your mixture isn’t too wet—if it feels sticky, add a bit more breadcrumbs. Chilling the shaped meatballs for 15–20 minutes before baking also helps them hold their shape.

Can I add other vegetables to the sauce?

Of course! Mushrooms, sun-dried tomatoes, or roasted red peppers would all be delicious additions. Just sauté them with the spinach or stir them in at the end for extra texture and flavor.