Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe

Introduction

Get ready for a deliciously easy dinner with this Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe. These tender meatballs are packed with flavor and come together quickly, making them a perfect weeknight meal. The creamy spinach Alfredo sauce is the ultimate comfort food pairing. For another classic Alfredo dish, try this Homemade Olive Garden Chicken Alfredo Recipe.

Ingredients

These tender chicken ricotta meatballs are made with a blend of savory seasonings and baked to perfection, then smothered in a luxuriously creamy spinach Alfredo sauce with crispy bacon for a truly comforting meal.

• 1/2 cup Italian breadcrumbs
• 1/2 cup milk
• 1 medium onion, very finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup sun-dried tomatoes, finely chopped
• 1.5 pounds ground chicken
• 6 ounces whole milk ricotta (about 3/4 cup)
• 1 large egg
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt to taste
• 6 bacon strips
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1 1/2 cups heavy cream (35% fat)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups freshly grated Parmesan cheese
• 5 ounces baby spinach
• 1 tablespoon fresh parsley for garnish

Timing

Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes

Context: This recipe for Chicken Ricotta Meatballs with Spinach Alfredo Sauce is approximately 20% faster than similar recipes, making it an excellent choice for a quick and satisfying weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Meatball Mixture

In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, an egg, breadcrumbs, minced garlic, and chopped parsley. Season generously with salt and black pepper.

Mix the ingredients gently with your hands until just combined. Overmixing can make the meatballs tough. The ricotta will keep the chicken meatballs incredibly moist.

Step 2 — Form the Meatballs

Using a cookie scoop or a tablespoon, portion the mixture and roll it into evenly sized balls, about 1 to 1.5 inches in diameter. Placing them on a parchment-lined baking sheet ensures they don’t stick.

For a lighter option, you can bake the meatballs. For more flavor, pan-searing is recommended to create a golden-brown crust before finishing in the sauce.

Step 3 — Cook the Meatballs

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes total.

They do not need to be cooked through at this stage, as they will finish cooking in the sauce. Transfer the seared meatballs to a clean plate.

Step 4 — Start the Spinach Alfredo Sauce

In the same skillet, reduce the heat to medium. Add butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.

Whisk in grated Parmesan cheese until the sauce is smooth and begins to thicken slightly. Season with a pinch of nutmeg, salt, and pepper to taste.

Step 5 — Wilt the Spinach and Combine

Add the fresh spinach to the simmering Alfredo sauce. Stir continuously until the spinach has wilted, which should take only 2-3 minutes.

For a smoother sauce, you can use an immersion blender briefly, but leaving it chunky provides great texture. Return the seared chicken ricotta meatballs to the skillet, nestling them into the sauce.

Step 6 — Simmer to Finish Cooking

Reduce the heat to low, cover the skillet, and let the meatballs simmer in the spinach Alfredo sauce for about 10-12 minutes. This allows the flavors to meld and ensures the meatballs are cooked through.

The meatballs are done when they reach an internal temperature of 165°F (74°C) on an instant-read thermometer. The sauce will have thickened nicely.

Step 7 — Serve Immediately

Taste the sauce and adjust seasoning if necessary. Serve the chicken ricotta meatballs with spinach Alfredo sauce hot over pasta, zucchini noodles, or creamy polenta.

Garnish with extra Parmesan cheese and fresh parsley for a beautiful, restaurant-quality presentation. This dish is best enjoyed immediately while the sauce is creamy and the meatballs are tender.

Nutritional Information

Calories	485 kcal
Protein	35 g
Carbohydrates	18 g
Fat	29 g
Fiber	2 g
Sodium	890 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey — A leaner protein option that still yields juicy meatballs, complementing the spinach Alfredo sauce well.
• Ground Chicken Breast — Using breast meat instead of a blend creates a lower-fat version of these chicken ricotta meatballs.
• Zucchini Noodles (Zoodles) — A fantastic low-carb alternative to traditional pasta that pairs beautifully with the creamy spinach Alfredo sauce.
• Almond Flour or Gluten-Free Breadcrumbs — An easy swap to make these chicken ricotta meatballs gluten-free without sacrificing texture.
• Nutritional Yeast or Vegan Parmesan — Adds a cheesy, umami flavor to the sauce for a dairy-free spinach Alfredo.
• Coconut Milk or Cashew Cream — Creates a rich, creamy, dairy-free base for the Alfredo sauce.
• Low-Sodium Chicken Broth & Herbs — Reduce sodium by using low-sodium broth and amplifying flavor with fresh basil, oregano, or thyme.

Serving Suggestions

• Serve these tender chicken ricotta meatballs over a bed of fettuccine or pappardelle to soak up every bit of the creamy spinach Alfredo sauce.
• For a low-carb option, pair the chicken ricotta meatballs with zucchini noodles or spoon them over creamy polenta.
• These meatballs make an elegant appetizer for a dinner party; serve them in a chafing dish with the spinach Alfredo sauce for dipping and plenty of crusty bread.
• A simple side salad with a sharp vinaigrette provides a fresh, acidic contrast to the richness of the spinach Alfredo sauce.
• Perfect for a cozy family dinner, serve the chicken ricotta meatballs in shallow bowls with the sauce and a sprinkle of fresh parsley.
• For a complete Italian feast, start with an antipasto platter and follow with this dish alongside garlic bread and roasted vegetables.

Whether you’re planning a casual weeknight meal or a special occasion, these serving ideas will help you create a memorable dish centered around chicken ricotta meatballs with spinach Alfredo sauce.

Common Mistakes to Avoid

• Mistake: Overworking the meatball mixture, which makes the chicken ricotta meatballs dense and tough. Fix: Gently mix the ingredients with your hands or a fork until just combined.
• Mistake: Not squeezing excess moisture from the spinach, leading to a watery spinach Alfredo sauce. Fix: Thoroughly wring out thawed or cooked spinach in a clean kitchen towel.
• Mistake: Using cold ricotta straight from the fridge, which can cause the fat to seize and create an uneven texture. Fix: Let the ricotta cheese come to room temperature before mixing.
• Mistake: Crowding the pan when browning the chicken ricotta meatballs, which steams them instead of creating a golden crust. Fix: Cook in batches, giving each meatball enough space.
• Mistake: Adding garlic to a hot pan too early, burning it and making the spinach Alfredo sauce bitter. Fix: Sauté garlic for only 30-60 seconds over medium heat until fragrant.
• Mistake: Overcooking the chicken meatballs, resulting in a dry interior. Fix: Use an instant-read thermometer; they are done at an internal temperature of 165°F (74°C).
• Mistake: Adding Parmesan cheese to the Alfredo sauce while it’s boiling, which can cause it to clump. Fix: Remove the sauce from the heat before stirring in the grated cheese.
• Mistake: Skipping the step of toasting the flour for the roux, which can leave a raw, pasty taste in the sauce. Fix: Cook the flour and butter for a full minute to eliminate the raw flavor.

Storing Tips

• Fridge: Store leftover Chicken Ricotta Meatballs with Spinach Alfredo Sauce in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze the meatballs and sauce separately in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until the internal temperature of the meatballs reaches 165°F (74°C) for food safety.

Ensure the Chicken Ricotta Meatballs with Spinach Alfredo Sauce are cooled to room temperature before storing to maintain quality and prevent condensation.

Conclusion

We hope you love these tender Chicken Ricotta Meatballs with Spinach Alfredo Sauce as much as we do. If you’re looking for more cozy meatball dinners, try our Baked Rosemary Chicken Meatballs with Tomato Orzo. Don’t forget to rate the recipe and leave a comment below with your thoughts!

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FAQs

Can I make the chicken ricotta meatballs ahead of time?

Yes, you can prepare the chicken ricotta meatballs in advance. Form the meatballs and store them covered in the refrigerator for up to one day before cooking. This makes assembling the final dish with the spinach Alfredo sauce much quicker.

What is the best way to prevent the meatballs from falling apart?

To prevent your chicken ricotta meatballs from falling apart, ensure the mixture is well-chilled before shaping. Avoid overmixing, and consider adding a small amount of breadcrumbs to help bind the ingredients together for a perfect texture.

Can I freeze the finished CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE?

Yes, this dish freezes well. Cool the CHICKEN RICOTTA MEATBALLS WITH SPINACH ALFREDO SAUCE completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.