Tender chicken meatballs, enriched with ricotta and Parmesan, are elevated by a silky spinach Alfredo sauce. Crisp bacon and a hint of red pepper provide a delightful contrast to the creamy texture, creating a dish that is both comforting and sophisticated—a culinary experience that transforms everyday ingredients into an unforgettable feast.
I’ve been experimenting in the kitchen lately and wanted to share my latest creation: Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce. This dish is a hearty meal that packs a punch of flavor and nutrition in every bite.
I start with 1 lb ground chicken mixed with 1 cup full fat ricotta cheese, 1/2 cup grated Parmesan cheese split between the meatballs and sauce, 1/2 cup panko breadcrumbs, 1 lightly beaten egg and minced garlic. Then I add some fresh parsley, salt and pepper to bring it all together.
Once those meatballs are baked to perfection, I prepare a rich spinach Alfredo sauce using 3 tbsp butter, 1 cup heavy cream and 4 cups roughly chopped fresh spinach. Crumbled crispy bacon is sprinkled on top to give it an extra savory crunch.
This recipe packs protein and vitamins making it a satisfying and guilt free meal that I can’t wait for you to try.
Why I Like this Recipe
I really love this recipe because it gives me a mix of flavors that just hit my taste buds every time. First, the creamy spinach Alfredo sauce makes every bite so smooth and rich. I enjoy how the ricotta cheese makes the meatballs soft and almost melt in your mouth. Next, the crispy bacon adds a crunch that contrasts perfectly with the tender meatballs; its a little salty kick that I just can’t resist. Lastly, the hints of garlic and a bit of heat from the red pepper flakes make the sauce exciting and not too plain. Overall, its a comforting dish that makes me feel like i’m treatin myself to a fancy meal without the fuss.
Ingredients
- Ground Chicken: Lean protein source that helps muscle growth and gives the meatballs a light texture.
- Ricotta Cheese: Creamy dairy full of protein and fats, adding moisture and rich flavor.
- Parmesan Cheese: Provides a tangy umami taste with calcium and extra protein benefits.
- Breadcrumbs: Binds the meatball mixture while adding simple carbohydrates for structure.
- Spinach: High in fiber and vitamins, it boosts health and brightens the dish visually.
- Heavy Cream: Creamy, smooth, and rich, it creates a velvety alfredo sauce consistency.
Ingredient Quantities
- 1 lb ground chicken
- 1 cup ricotta cheese (full fat works best)
- 1/2 cup grated Parmesan cheese, divided between meatballs and sauce
- 1/2 cup breadcrumbs (panko is a great choice)
- 1 egg, lightly beaten
- 2 garlic cloves, minced (split between the meatballs and sauce)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 3 tbsp butter (for the Alfredo sauce)
- 1 cup heavy cream
- 4 cups fresh spinach, roughly chopped
- 4 slices bacon, cooked until crispy and crumbled
- A pinch of red pepper flakes (optional, if you like a little heat)
How to Make this
1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large bowl, combine 1 lb ground chicken, 1 cup ricotta cheese, 1/2 cup grated Parmesan (use half here), 1/2 cup breadcrumbs, 1 lightly beaten egg, 1 minced garlic clove, 2 tbsp chopped fresh parsley, and season with salt and pepper.
3. Mix everything until just combined; don’t over mix or the meatballs might get tough.
4. Scoop the mixture into balls (about the size of a golf ball) and place them on the prepared baking sheet.
5. Bake for about 20-25 minutes, until they’re cooked through and starting to turn golden.
6. While the meatballs are in the oven, melt 3 tbsp butter in a large skillet over medium heat to start the Alfredo sauce.
7. Add 1 cup heavy cream to the skillet along with the other minced garlic clove, and stir together for about 1 minute until it is warm.
8. Toss in 4 cups of roughly chopped fresh spinach and let it wilt, then stir in the remaining 1/2 cup of grated Parmesan and a pinch of red pepper flakes if you like a little heat.
9. Once the spinach sauce is creamy and the Parmesan has melted into the cream, mix in 4 slices of crispy, crumbled bacon.
10. Finally, add the baked meatballs to the skillet and gently coat them with the creamy spinach Alfredo sauce before serving. Enjoy!
Equipment Needed
1. Oven – preheat it to 375°F
2. Baking sheet – lightly greased before use
3. Large mixing bowl – for combining meatball ingredients
4. Measuring cups and spoons – essential for the ricotta, cream, butter and herbs
5. Mixing spoon or spatula – to mix your meatball mix without over working it
6. Ice cream scoop or tablespoon scoop – to form the meatball sizes evenly
7. Skillet – for making the creamy spinach Alfredo sauce
8. Knife – for mincing garlic and chopping parsley and spinach
9. Cutting board – protects your countertops while you prep your ingredients
10. Timer – helps you keep track of the baking and sauce cooking times
FAQ
Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe Substitutions and Variations
- Try swapping ground chicken with ground turkey or even a lean blend of beef and pork if you’re feeling adventurous.
- If you cant find full fat ricotta, blend cottage cheese until smooth to keep that creamy texture.
- You can replace panko breadcrumbs with regular breadcrumbs or even some crushed Ritz crackers for a fun twist.
- Instead of heavy cream use half-and-half; just note that your sauce might be a little lighter in texture.
- If fresh spinach is hard to come by, baby spinach or even kale (chopped up real fine) works pretty well.
Pro Tips
1. Be careful not to over-work the meat mix, cause if you mix it too much those meatballs can end up really tough instead of light and juicy.
2. When heating up the cream for the sauce, keep the heat low so it doesnt boil too fast; that way the sauce stays smooth and doesnt split.
3. Crisp up the bacon ahead of time and keep it warm so that it mixes in really well with the sauce and spreads the flavor evenly.
4. If you love garlic, feel free to add an extra clove into the mix or sauce, but be sure to taste as you go cause too much garlic can quickly take over the other flavors.
Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe
Tender chicken meatballs, enriched with ricotta and Parmesan, are elevated by a silky spinach Alfredo sauce. Crisp bacon and a hint of red pepper provide a delightful contrast to the creamy texture, creating a dish that is both comforting and sophisticated—a culinary experience that transforms everyday ingredients into an unforgettable feast.
4
servings
750
kcal
Equipment: 1. Oven – preheat it to 375°F
2. Baking sheet – lightly greased before use
3. Large mixing bowl – for combining meatball ingredients
4. Measuring cups and spoons – essential for the ricotta, cream, butter and herbs
5. Mixing spoon or spatula – to mix your meatball mix without over working it
6. Ice cream scoop or tablespoon scoop – to form the meatball sizes evenly
7. Skillet – for making the creamy spinach Alfredo sauce
8. Knife – for mincing garlic and chopping parsley and spinach
9. Cutting board – protects your countertops while you prep your ingredients
10. Timer – helps you keep track of the baking and sauce cooking times
Ingredients
-
1 lb ground chicken
-
1 cup ricotta cheese (full fat works best)
-
1/2 cup grated Parmesan cheese, divided between meatballs and sauce
-
1/2 cup breadcrumbs (panko is a great choice)
-
1 egg, lightly beaten
-
2 garlic cloves, minced (split between the meatballs and sauce)
-
2 tbsp fresh parsley, chopped
-
Salt and pepper to taste
-
3 tbsp butter (for the Alfredo sauce)
-
1 cup heavy cream
-
4 cups fresh spinach, roughly chopped
-
4 slices bacon, cooked until crispy and crumbled
-
A pinch of red pepper flakes (optional, if you like a little heat)
Directions
- Preheat your oven to 375°F and lightly grease a baking sheet.
- In a large bowl, combine 1 lb ground chicken, 1 cup ricotta cheese, 1/2 cup grated Parmesan (use half here), 1/2 cup breadcrumbs, 1 lightly beaten egg, 1 minced garlic clove, 2 tbsp chopped fresh parsley, and season with salt and pepper.
- Mix everything until just combined; don't over mix or the meatballs might get tough.
- Scoop the mixture into balls (about the size of a golf ball) and place them on the prepared baking sheet.
- Bake for about 20-25 minutes, until they’re cooked through and starting to turn golden.
- While the meatballs are in the oven, melt 3 tbsp butter in a large skillet over medium heat to start the Alfredo sauce.
- Add 1 cup heavy cream to the skillet along with the other minced garlic clove, and stir together for about 1 minute until it is warm.
- Toss in 4 cups of roughly chopped fresh spinach and let it wilt, then stir in the remaining 1/2 cup of grated Parmesan and a pinch of red pepper flakes if you like a little heat.
- Once the spinach sauce is creamy and the Parmesan has melted into the cream, mix in 4 slices of crispy, crumbled bacon.
- Finally, add the baked meatballs to the skillet and gently coat them with the creamy spinach Alfredo sauce before serving. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 339g
- Total number of serves: 4
- Calories: 750kcal
- Fat: 58g
- Saturated Fat: 29g
- Trans Fat: 1g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 180mg
- Sodium: 375mg
- Potassium: 600mg
- Carbohydrates: 18g
- Fiber: 1.5g
- Sugar: 5g
- Protein: 41g
- Vitamin A: 2500IU
- Vitamin C: 15mg
- Calcium: 250mg
- Iron: 2mg
