Baked Chicken Ricotta Meatballs

This is my go-to dinner when I crave something creamy and deeply comforting but do not want a splattered stovetop. Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce has saved many weeknights in my house. The meatballs stay impossibly tender, with ricotta making the mixture light rather than dense, and the spinach Alfredo wraps everything in velvet. My family loves it for dinner and the leftovers truly shine the next day. This recipe was born out of lazy curiosity and honestly, it delivers every single time.

The first time I made these, I accidentally scooped monster-sized meatballs and they still disappeared before the night was over. Anytime I serve this, even picky eaters go back for seconds. It is now a regular in our rainy day rotation.

Ingredients

• Ground chicken breast or a mix of dark and light meat: Offers more flavor and stays juicy if you use thigh meat
• Whole milk ricotta: Makes the meatballs tender and fluffy ensure it is not too watery or strain briefly
• Large egg: Binds the mixture together
• Small onion: Grated for flavor and moisture
• Fresh garlic: For a little kick and depth
• Panko or soft breadcrumbs: Help the meatballs set up you can use crushed crackers in a pinch
• Finely grated Parmesan: Gives the meatballs a savory punch buy a wedge and grate it for best melt
• Fresh parsley or basil: Adds a pop of freshness use whichever you have on hand
• Kosher salt and black pepper: Bring out all the flavors do not skimp
• Red pepper flakes: For subtle heat entirely optional
• Olive oil: For brushing prevents sticking and helps browning
• Unsalted butter: Creates the Alfredo base
• Flour: Helps the sauce thicken smoothly but you can also cook it down without
• Heavy cream and whole milk: Make a luxe sauce but two percent works if needed
• More finely grated Parmesan: For the sauce a fresh wedge tastes best
• Fresh baby spinach: Wilts perfectly or thawed well drained frozen spinach if out of season
• Nutmeg: Brings warmth and rounds out the sauce
• Lemon zest and juice: Brighten everything use if you want a fresh lift
• Salt and pepper: To season to taste

Instructions

Preheat the Oven:

Heat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius. Line a baking sheet with parchment and brush lightly with olive oil for easy cleanup or simply oil the pan if you forget the parchment.

Mix the Meatball Ingredients:

In a large bowl, blend ground chicken, ricotta, egg, onion, garlic, panko, Parmesan, parsley, salt, pepper, and red pepper flakes. Use a fork or your hands and mix only until it is combined and looks evenly speckled. Overmixing makes the texture tough so be gentle.

Shape the Meatballs:

Scoop the mixture with a medium cookie scoop or two spoons. Moisten your hands and roll each portion quickly to smooth. Place them in rows on the prepared pan. You can make eighteen to twenty two meatballs depending on your scoop size. I like to fry a tiny tester patty in a splash of oil to check seasoning at this stage.

Bake:

Brush the tops of the meatballs with a bit of olive oil and slide them into your hot oven. Bake for fifteen to eighteen minutes or until a thermometer reads one hundred sixty five in the center. Cutting one open should show no pink juices and they should be just set.

Make the Spinach Alfredo Sauce:

While the meatballs bake, melt butter in a wide saucepan over medium heat. Add garlic and sizzle it for about thirty seconds just until fragrant. Sprinkle in the flour and whisk for around a minute. Gently pour in the cream and milk and keep whisking as you bring it to a gentle simmer. Add a pinch of salt, black pepper, and a dash of nutmeg.

Add Cheese Off the Heat:

Take the pan off the heat and add Parmesan a little at a time whisking until the sauce is smooth and glossy. If it looks clumpy at first, keep whisking it always comes together.

Wilt the Spinach:

Stir in the spinach until it wilts. For frozen spinach, squeeze it very dry and stir it in at this stage. Add lemon zest and juice if using. Taste and adjust salt and pepper.

Combine Meatballs and Sauce:

Nestle the baked meatballs into the pan of sauce. Spoon the Alfredo over the tops and let it all warm together for two to three minutes on very low heat. This lets all the flavors mingle.

Serve:

Serve the meatballs and sauce over your favorite pasta, spooned onto toasty bread, or alongside your best roasted broccoli. Finish with extra Parmesan and a sprinkle of fresh herbs.

My favorite detail is how the ricotta works magic in the meatballs. It keeps them impossibly light and tender, never dry. My daughter once called them fluffy like little pillows and we still laugh about it every time they land on our table. I think of my own grandmother every time I grate Parmesan over the top since she would always insist on a mountain of cheese.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce. For freezing, let everything cool fully before transferring to freezer-safe containers. Thaw overnight in the fridge for best results or reheat from frozen with extra care.

Ingredient Substitutions

You can swap turkey for the chicken or use ground pork if you want a richer flavor. For dairy free, try a plant based ricotta and a cashew cream Alfredo. Gluten free breadcrumbs and skipping flour in the sauce works perfectly. If you have no fresh spinach just use thawed and well drained frozen leaves.

Serving Suggestions

Serve your meatballs atop a bed of al dente pasta or spoon them over toasted sourdough for a heartier meal. They are lovely with a simple green salad and a lemon vinaigrette or you can offer steamed broccoli or peas on the side.

Cultural Context

Chicken meatballs with creamy sauce have echoes in both Italian American cooking and classic French comfort food. The ricotta meatballs take inspiration from classic polpette recipes. Spinach Alfredo is a weeknight-friendly twist on a rich restaurant sauce but with a lighter, grown up feel.

Seasonal Adaptations

Try replacing spinach with baby kale or chard in autumn and winter for a different green bite. In spring, a handful of fresh peas or asparagus tips stirred into the sauce adds a sweet note. For summer, serve meatballs alongside a tomato cucumber salad for a lighter meal.

Recipe Notes

Do not skip the straining if your ricotta is watery or the meatballs will want to spread. If the mixture feels sticky chill it for fifteen minutes before scooping. Whisk slowly and add cheese off the heat for silkiest Alfredo results.

Success Stories

This recipe has become my signature for family get-togethers. Even my pickiest nephew ate seconds and asked for leftovers. They freeze well so I often make a double batch and keep some ready for those surprise weeknight cravings or when friends drop by. One friend told me this was the first time her son ever ate spinach with a smile.

Freezer Meal Conversion

Bake and cool the meatballs fully then freeze on a sheet pan. Once frozen gather into a bag or container. Sauce can be packaged separately or together with the meatballs. Reheat gently in a wide skillet covered with sauce and a splash of milk for best texture.

These meatballs combine ease and comfort for weeknights or gatherings. The ricotta makes every bite tender and the Alfredo is perfect for soaking up with bread or pasta.

Common Questions About Recipes

→ How do I prevent dry chicken meatballs?

Using ricotta keeps the meatballs moist, and gentle mixing helps retain a light texture.

→ Can I make these ahead of time?

Yes, prepare and chill the meatballs ahead or bake, cool, and reheat in sauce just before serving.

→ What’s the best way to reheat leftovers?

Warm gently on the stove with a splash of milk or water to keep the sauce smooth and prevent drying.

→ Are there substitutions for spinach?

Kale or arugula work well—just shred finely and wilt in the sauce as you would with spinach.

→ Can I make this gluten free?

Swap breadcrumbs for gluten free crumbs and skip flour in the sauce; reduce further to thicken if needed.

→ Is it possible to use frozen spinach?

Yes, thaw and squeeze dry thoroughly before stirring into the Alfredo, removing any extra water.