Baked Chicken Ricotta Meatballs

This creamy baked chicken ricotta meatballs recipe with spinach Alfredo sauce is my answer to cold weather cravings and lazy Sunday hunger alike. The ricotta keeps the chicken ultra tender and fluffy, while the spinach Alfredo sauce clings to each meatball for a cozy finish. No messy skillet or endless splatter just easy mixing, rolling, baking, and a sauce so silky you will want bread for every last bit. The leftovers make the best next day lunch, and I never mind how wonky the meatballs look they always disappear quickly.

The first time I made these, I accidentally made enormous meatballs and still everyone raved. I learned to use a scoop for even results and now this is my go to cozy meal when I need comfort food without much effort.

Ingredients

• Ground chicken breast or thigh mix: I use about 500 g for juicier meatballs
• Whole milk ricotta: makes the texture fluffy strain first if watery
• Large egg: helps everything bind together
• Small onion, grated: ensures tenderness and sweet flavor throughout
• Garlic: always better fresh for maximum aroma
• Panko or soft breadcrumbs: soak up juice and keep things light
• Finely grated Parmesan: adds sharp depth choose Parmigiano for lots of flavor
• Chopped parsley or basil: brings fresh green notes
• Kosher salt and black pepper: essential for seasoning
• Red pepper flakes: offer a gentle kick and extra warmth
• Olive oil: brushing helps the meatballs brown well
• Unsalted butter (for spinach Alfredo sauce): the base for flavor and silkiness
• Garlic (for sauce): infuses each bite with savory notes
• Flour: thickens the sauce but can be skipped if you simmer longer
• Heavy cream: for the classic Alfredo feel
• Milk: whole or two percent for balance and to lighten the sauce
• Finely grated Parmesan (for sauce): melts smooth and creamy
• Fresh baby spinach or thawed frozen spinach: for color and nutrients
• Nutmeg: a pinch is classic for Alfredo farmhouse flair
• Lemon zest and juice: add tang and freshness optional but bright
• Salt and pepper (for sauce): for rounding out the flavors

Instructions

Preheat Oven and Prepare Pan:

Set your oven to 425 degrees Fahrenheit or 220 Celsius. Line a rimmed sheet pan with parchment paper and lightly brush with olive oil. If you skip the parchment, be sure to oil the pan so nothing sticks.

Mix the Meatball Mixture:

In a large bowl, combine ground chicken, ricotta, egg, grated onion, garlic, breadcrumbs, Parmesan, parsley, salt, pepper, and red pepper flakes. Stir with a fork or use your hands until everything looks evenly blended. Stop mixing when just combined for the tenderest texture.

Scoop and Shape Meatballs:

Use a medium sized cookie scoop or two spoons to portion out about two tablespoons of mixture for each meatball. Roll into balls with damp hands and arrange on your prepared pan. You should have eighteen to twenty two meatballs depending on size.

Bake the Meatballs:

Brush the tops with a little more olive oil and bake for fifteen to eighteen minutes. You are looking for cooked through centers with a temperature around one hundred sixty five degrees Fahrenheit no pink left.

Start the Spinach Alfredo Sauce:

In a wide saucepan over medium heat, melt butter. Add the garlic and cook for thirty seconds until the aroma is strong. Sprinkle in flour and whisk for about a minute until it is foamy and just starting to color.

Build the Alfredo:

Slowly whisk in cream and milk. Bring to a gentle simmer but do not boil. Season with salt, pepper, and nutmeg to taste. Remove from direct heat. Add Parmesan a little at a time while whisking until the sauce is smooth and glossy.

Add Spinach and Lemon:

Stir in the spinach until wilted. If using frozen spinach, be sure it is very well squeezed so the sauce does not thin out. Lemon zest and a little juice add a bright punch but you can skip them if you want low fuss.

Combine Meatballs and Sauce:

Gently nestle the baked meatballs in the finished sauce. Spoon sauce over them and let the whole pan sit over low heat for two to three minutes so flavors meld. Rest before serving for the best juicy texture.

Serve and Enjoy:

Spoon meatballs and spinach Alfredo over pasta, toasted bread, or roasted broccoli. Sprinkle with extra Parmesan and fresh herbs if you wish.

My favorite ingredient here is the ricotta. It transforms lean ground chicken from bland to plush and juicy you will not even know you used a healthier protein. I always think back to one dinner when everyone fought for the very last messy meatball that had soaked up a lake of Alfredo so good it was worth licking the plate.

Storage Tips

Store leftovers in an airtight container for up to four days in the refrigerator. Reheat gently in a saucepan over low heat adding a splash of milk or water to keep the sauce creamy. Freeze cooked meatballs and sauce together or separately for up to three months and thaw in the fridge overnight for the best texture.

Ingredient Substitutions

Turkey works just as well as chicken for the meatballs. Swap panko with crushed crackers or gluten free crumbs. If you need a lighter sauce use all milk and skip the cream or use a tablespoon of cream cheese for body. Frozen spinach is a great stand in just squeeze out all excess moisture.

Serving Suggestions

Try with hot pasta and extra spinach sauce for a hearty main. Pile onto toasted sourdough for fun meatball sliders. Pair with a crisp salad or simply roasted vegetables for a lighter dinner. A side of peas tossed with mint adds color and a pop of sweetness.

Cultural and Historical Context

Meatballs have roots all over the world but Italian American kitchens made ricotta packed chicken versions popular in the last decade. Alfredo sauce with its creamy origins in Rome is usually paired with pasta but works beautifully as a dreamy nest for baked meatballs. This recipe captures that Italian comfort but leans modern with technique and extra greens.

Seasonal Adaptations

You can swap spinach for kale or arugula in cooler months. In summer add lemon zest and fresh basil for brightness. Roasted seasonal veggies make a great meatball base instead of bread or pasta.

Success Stories

We made these for a snow day dinner and my two kids now ask for them every time there is rain in the forecast. A friend making this for a potluck said they came home with an empty dish and a stack of recipe requests. My partner prefers these to classic beef meatballs because of the ricotta texture and milder flavor.

Freezer Meal Conversion

After baking the meatballs and making sauce cool everything completely. Transfer to freezer safe containers. Label and freeze for up to three months. Reheat gently on the stove adding a splash of liquid to refresh the sauce.

For a cozy dinner with big flavor, these oven baked chicken ricotta meatballs make comfort easy. Enjoy the creamy spinach Alfredo and let the leftovers brighten your next lunch.

Common Recipe Questions

→ How do I keep the meatballs tender?

Use whole milk ricotta and avoid overmixing. Gently fold the ingredients to prevent dense meatballs. Baking also helps lock in moisture.

→ Can I make these meatballs ahead of time?

Yes! Roll and chill up to 24 hours before baking, or bake and refrigerate. Reheat gently in the sauce for best flavor and texture.

→ What’s the best way to serve these meatballs?

They’re delicious over pasta, toasted sourdough, or roasted vegetables. Finish with extra Parmesan and fresh herbs for a vibrant touch.

→ Can I substitute spinach with another green?

Kale or arugula work well—shred kale finely and simmer longer. Wilt arugula off the heat for best results.

→ How do I prevent the Alfredo sauce from splitting?

Add cheese off the heat and whisk gradually until smooth. Avoid boiling once cheese is in to keep the sauce creamy.

→ Are gluten free options possible?

Yes. Use gluten free breadcrumbs or oats in the meatballs, and skip flour in the sauce, reducing it a touch longer.