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Chicken Ricotta Meatballs with Spinach Alfredo Sauce – Creamy, Juicy, and Packed with Flavor

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Tender chicken ricotta meatballs baked to perfection and simmered in a creamy spinach Alfredo sauce — a comforting, flavorful dish perfect for pasta or vegetables.

Ingredients

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For the Meatballs:

  • 1 lb ground chicken

  • ¾ cup ricotta cheese

  • ½ cup breadcrumbs

  • 1 egg

  • ¼ cup grated Parmesan

  • 2 cloves garlic, minced

  • 2 tbsp onion, finely grated

  • 2 tbsp fresh parsley, chopped

  • ½ tsp salt

  • ¼ tsp black pepper

  • Pinch of nutmeg

For the Sauce:

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1½ cups heavy cream

  • 1 cup grated Parmesan

  • 3 cups baby spinach

  • Salt, pepper, pinch of nutmeg

Instructions

  • Mix all meatball ingredients in a bowl. Chill for 15 minutes.

  • Preheat oven to 400°F. Shape into 1½-inch balls and place on lined baking sheet.

  • Bake for 18–20 minutes until golden and cooked through. Set aside.

  • In a skillet, melt butter and sauté garlic for 1 minute.

  • Add cream and bring to a gentle simmer. Stir in Parmesan until smooth.

  • Add spinach and cook until wilted. Season to taste.

  • Add meatballs to sauce and simmer 5–7 minutes. Serve warm.

Notes

  • Use turkey for a variation.

  • Add lemon zest or red pepper flakes to the sauce.

  • Serve over pasta, rice, or vegetables.

Find it online: https://bitetrovu.com/chicken-ricotta-meatballs-with-spinach-alfredo-sauce-creamy-juicy-and-packed-with-flavor/