Easy Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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

If you’re part of that statistic, prepare to have your culinary world rocked. These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are about to become your new weeknight hero—tender, flavorful, and surprisingly simple to make. The secret? A dreamy ricotta base that keeps them impossibly moist, paired with a creamy spinach Alfredo sauce that feels indulgent yet comes together in minutes.

I first stumbled upon this recipe during one of those “what’s left in the fridge?” moments, and now it’s my go-to when I want something comforting but don’t want to spend hours in the kitchen. The ricotta does double duty here—it lightens up the chicken while adding a subtle richness that makes these meatballs feel special enough for company. And that vibrant green Alfredo? It’s basically a sneaky way to get your greens while feeling like you’re eating at a cozy Italian trattoria.

What I love most about these Chicken Ricotta Meatballs is how they defy expectations. They’re:

• Lighter than traditional beef meatballs but just as satisfying
• Packed with hidden veggies (hello, spinach!) without tasting “healthy”
• Perfect for meal prep—they reheat beautifully for lunches
• Versatile enough to serve over pasta, zucchini noodles, or even creamy polenta

The magic happens when the creamy ricotta meets the golden-brown crust of the meatballs, creating this beautiful contrast of textures. And when you drag one through that velvety spinach Alfredo sauce? Pure comfort food bliss. Stay tuned for the recipe—I promise it’s easier than you think, and the results will make you wonder why you ever thought meatballs were complicated.

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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. These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the kind of dish that feels like a warm hug—perfect for cozy weeknights or when you want to impress without the stress. The ricotta keeps the meatballs impossibly moist, while the spinach Alfredo adds a touch of elegance (and a sneaky serving of greens!).

Ingredients You’ll Need

• 1 lb ground chicken – I prefer thigh meat for extra richness, but breast works too!
• 1/2 cup whole milk ricotta – The secret to melt-in-your-mouth texture. Don’t skimp on quality here.
• 1/3 cup grated Parmesan – Freshly grated, please! The pre-shredded stuff just isn’t the same.
• 1 egg – Our trusty binder to hold everything together.
• 2 cloves garlic, minced – Because what’s a meatball without garlic?
• 1/2 tsp dried oregano – A little earthy depth goes a long way.
• 1/4 cup breadcrumbs – Panko works beautifully for lightness.
• Salt & pepper – Season generously—this is where flavor starts!

For the Spinach Alfredo Sauce:

• 2 tbsp butter – The golden base of our luscious sauce.
• 2 cups fresh baby spinach – Wilted down, it adds color and nutrients.
• 1 cup heavy cream – For that velvety, restaurant-worthy texture.
• 1/2 cup grated Parmesan – Yes, more cheese. Always more cheese.
• 1/4 tsp nutmeg – Just a whisper—it makes the sauce sing.
• Pinch of red pepper flakes – Optional, but I love the gentle warmth.

Let’s Make Those Meatballs!

Step 1: In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, garlic, oregano, breadcrumbs, and a good pinch of salt and pepper. Here’s my trick: use your hands to mix gently—overworking the meat makes tough meatballs. Just fold until everything is barely combined.

Step 2: With slightly damp hands (this prevents sticking!), roll the mixture into 1.5-inch balls. You should get about 18-20. Place them on a plate or tray—no crowding!—and let them rest for 10 minutes. This helps them hold their shape while cooking.

Step 3: Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs in batches, giving them room to brown evenly. Cook for about 3-4 minutes per side until golden and just cooked through (they’ll finish in the sauce later). Transfer to a clean plate and repeat with the remaining meatballs.

Step 4: In the same skillet (those browned bits = flavor gold!), melt the butter for the Alfredo sauce. Add the spinach and sauté just until wilted—about 1 minute. Pour in the heavy cream, stirring gently to scrape up any delicious bits stuck to the pan.

Conclusion

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce are the perfect blend of tender, flavorful meatballs and a creamy, dreamy sauce that’s packed with fresh spinach. Whether you’re cooking for a cozy weeknight dinner or impressing guests at a gathering, this dish delivers comfort and elegance in every bite. The ricotta keeps the meatballs irresistibly moist, while the spinach Alfredo sauce adds a touch of richness and a pop of color. Plus, it’s all ready in under an hour!

I’d love to hear how your version turns out—did you add a pinch of extra garlic or swap in a different herb? Drop a comment below or tag me on social media so I can see your delicious creations! And if you’re craving more comforting Italian-inspired dishes, check out my Creamy Tuscan Chicken or Garlic Parmesan Risotto next.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and thoroughly drain the frozen spinach before adding it to the Alfredo sauce. Squeeze out any excess water with a clean kitchen towel to prevent the sauce from becoming too thin.

Can I make the meatballs ahead of time?

Yes! You can shape the meatballs and store them in the fridge for up to 24 hours before cooking. Alternatively, freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes to the baking time.

What can I substitute for ricotta if I don’t have any?

Cottage cheese (blended until smooth) or mascarpone are great substitutes for ricotta. Both will keep the meatballs tender, though mascarpone will add a slightly richer flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to revive the sauce’s creaminess.

Can I use a different protein for the meatballs?

Definitely! Ground turkey or a mix of ground pork and beef would work well here. Adjust cooking time as needed based on the fat content of your chosen meat.