Baked Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce

Chicken Ricotta Meatballs

Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold flavors of both Mexico and Italy, let me tell you, magic happens in the kitchen. I still remember those Orlando afternoons learning the art of seasoning from my abuela, but today I’m blending that love of bold, comforting flavors into these Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce.
Imagine tender, juicy meatballs baked until golden, then nestled into a rich Parmesan Alfredo with fresh spinach and crispy bacon. It’s comfort food that feels rustic yet elegant, perfect for family dinners or date nights. This recipe will quickly become a go-to when you’re craving cozy flavors with a gourmet twist.

Quick Recipe Overview

Why You’ll Love This Recipe

• Juicy and tender meatballs: The ricotta keeps the chicken meatballs moist, so every bite is melt-in-your-mouth perfection.
• A creamy Alfredo dream: The Parmesan cream sauce is luscious and rich, coating each meatball beautifully.
• Spinach for balance: Fresh baby spinach adds color, nutrients, and a lovely earthy note that balances the richness.
• Crispy bacon topping: Smoky, salty bacon crumbles give the perfect crunch and flavor contrast.
• Versatile serving: Serve with pasta, zucchini noodles, or even crusty bread to soak up every drop of sauce.

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Baked Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce

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• Author: Emma
• Total Time: 40 minutes
• Yield: 6 1x

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Description

Tender baked chicken ricotta meatballs nestled in a creamy spinach Alfredo sauce, topped with crispy bacon for the ultimate cozy comfort food.

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Ingredients

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• 1/2 cup Italian breadcrumbs or regular breadcrumbs
• 1/2 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup sun-dried tomatoes, finely chopped
• 1.5 pounds ground chicken or turkey
• 6 ounces whole milk ricotta (about 3/4 cup)
• 1 large egg
• 1/3 cup Parmesan cheese, grated
• 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 Parmesan cheese, grated
• 5 ounces baby spinach
• 1 tablespoon parsley, chopped

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Instructions

1. Preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper.

2. In a medium bowl, combine breadcrumbs with milk and let them soak for 2 minutes.

3. In a food processor, pulse onion, garlic, parsley, and sun-dried tomatoes until finely chopped.

4. In a large bowl, combine the chopped mixture, soaked breadcrumbs, ground chicken, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently until just combined.

5. Roll into 18–20 meatballs, about 2.5 inches each. Place on the baking sheet, spray with oil, and bake for 15–20 minutes until golden and cooked through.

6. In a skillet over medium heat, fry bacon until crisp. Remove and set aside.

7. In the same pan, melt butter, add garlic, and cook until fragrant. Pour in cream and simmer gently for 2 minutes.

8. Add salt, pepper, and whisk in Parmesan until melted and creamy. Stir in spinach until just wilted.

9. Add baked meatballs to the skillet, cooking 2 more minutes until coated. Top with chopped bacon and fresh parsley.

10. Serve hot with pasta, bread, or low-carb zucchini noodles.

Notes

Mix meatballs lightly to avoid dense texture.

Don’t skip soaking breadcrumbs—it keeps meatballs juicy.

Use a thermometer to check internal temp reaches 165°F.

Simmer sauce slowly to avoid grainy texture.

Make ahead by baking meatballs and storing separately from sauce.

Freeze extras for a fast future meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 portion
• Calories: 206 kcal
• Sugar: 2 g
• Sodium: 506 mg
• Fat: 15 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 87 mg

Ingredients

Chicken Ricotta Meatballs

• 1/2 cup Italian breadcrumbs or regular breadcrumbs
• 1/2 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup sun-dried tomatoes, finely chopped
• 1.5 pounds ground chicken or turkey
• 6 ounces whole milk ricotta (about 3/4 cup)
• 1 large egg
• 1/3 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt to taste

Creamy Spinach Alfredo Sauce

• 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 Parmesan cheese, grated
• 5 ounces baby spinach
• 1 tablespoon parsley, chopped

Ingredient Tips

Step-by-Step Instructions

1. Prep the oven: Preheat your oven to 450°F (235°C) and line a large baking sheet with parchment paper.
2. Soak breadcrumbs: In a medium bowl, combine breadcrumbs with milk and let them soak for 2 minutes.
3. Chop vegetables: In a food processor, pulse onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
4. Mix meatball base: In a large bowl, combine the chopped mixture, soaked breadcrumbs, ground chicken, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently until just combined.
5. Shape meatballs: Roll into 18–20 meatballs, about 2.5 inches each. Place on the baking sheet, spray with oil, and bake for 15–20 minutes until golden and cooked through.
6. Cook bacon: In a skillet over medium heat, fry bacon until crisp. Remove and set aside.
7. Make sauce: In the same pan, melt butter, add garlic, and cook until fragrant. Pour in cream and simmer gently for 2 minutes.
8. Season and thicken: Add salt, pepper, and whisk in Parmesan until melted and creamy. Stir in spinach until just wilted.
9. Finish dish: Add baked meatballs to the skillet, cooking 2 more minutes until coated. Top with chopped bacon and fresh parsley.
10. Serve hot: Pair with pasta, bread, or low-carb zucchini noodles.

Helpful Tips

• Mix meatballs lightly to avoid dense texture.
• Don’t skip soaking breadcrumbs, it prevents dry meatballs.
• Use a thermometer to check doneness (165°F internal temp).
• Let sauce simmer slowly so cheese melts smoothly.

Expert Tips for the Best Results

• Chill meatball mixture: If sticky, refrigerate before rolling for easier shaping.
• Double batch: Freeze half the baked meatballs for a quick future meal.
• Add zest: A squeeze of lemon over the finished dish brightens the rich flavors.
• Low-carb option: Swap pasta for zucchini noodles or spaghetti squash.

Recipe Variations

• Keto Chicken Ricotta Meatballs: Skip breadcrumbs and use almond flour for a low-carb version.
• Turkey Ricotta Meatballs: Use turkey for a lighter flavor, equally delicious with the creamy sauce.
• Spicy Alfredo Meatballs: Add red pepper flakes or a chopped chili for a subtle kick.
• Rustic Skillet Style: Serve straight from the cast-iron skillet for a cozy, rustic presentation.

Make Ahead & Freezer Tips

Refrigerate baked meatballs up to 3 days and reheat in sauce before serving. For freezing, bake meatballs fully, cool, then freeze on a tray before transferring to a bag. Reheat directly in sauce from frozen for a quick dinner.

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Serving Suggestions

Serve in a wide pasta bowl for a restaurant-style presentation. Garnish with extra parsley, Parmesan shavings, and cracked black pepper. Pair with garlic bread or roasted vegetables for a balanced plate.

Pairing Ideas

Pair with a crisp Pinot Grigio or Chardonnay to cut the richness. For non-alcoholic, sparkling water with lemon or a creamy iced tea works beautifully. Garlic breadsticks or Caesar salad make great side companions.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream if sauce thickens. Microwave in short bursts, stirring in between, until warmed through.

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time? Yes, you can bake the meatballs a day ahead and reheat them in the sauce before serving. Can I use ground turkey instead of chicken? Absolutely, turkey works beautifully and adds a slightly different flavor profile. What pasta works best with this recipe? Fettuccine, penne, or spaghetti are classic, but any pasta will soak up the sauce well. Can I make this gluten-free? Use gluten-free breadcrumbs and pasta for a fully gluten-free version. How do I prevent meatballs from falling apart? Make sure to include the egg and breadcrumbs, they act as binders. Is this dish kid-friendly? Yes, kids love the creamy sauce and tender meatballs, though you can reduce garlic if needed. Can I use store-bought Alfredo sauce? You can, but homemade sauce elevates the flavors significantly.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

These Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce are hearty, comforting, and perfect for any night of the week. Give them a try and bring a touch of rustic Italian-American comfort right to your dinner table.