Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce

Tender chicken meatballs infused with creamy ricotta cheese, gently simmered in a luscious Alfredo-style sauce with fresh spinach and garlic — this dish is a perfect balance of light and rich, hearty and refined. It’s a comforting yet sophisticated meal you’ll want to make again and again.

 Ingredients (Serves 4–5)

For the Chicken Ricotta Meatballs:

• 1 lb (450 g) ground chicken

• ½ cup ricotta cheese

• ½ cup breadcrumbs (Italian-style or plain)

• 1 large egg

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped (or 1 tsp dried)

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons grated Parmesan cheese (optional)

• Olive oil for searing

For the Creamy Spinach Alfredo Sauce:

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• 3 cups fresh spinach, roughly chopped

• Salt and pepper to taste

• Optional: pinch of ground nutmeg

 Preparation Time

 Instructions

Step 1: Make the Meatball Mixture

1. In a large mixing bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, parsley, onion powder, salt, pepper, and Parmesan (if using).

2. Mix gently with your hands or a fork until just combined. Do not overmix — you want the meatballs light and tender.

3. Using wet hands, form into small meatballs (about 1 to 1.5 inches in diameter). You should get 18–20 meatballs.

Step 2: Cook the Meatballs

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

2. Add the meatballs in batches (don’t overcrowd) and brown them on all sides — about 5–6 minutes total. They don’t need to be fully cooked through yet.

3. Remove and set aside on a plate.

Step 3: Prepare the Creamy Spinach Alfredo Sauce

1. In the same skillet, melt the butter over medium heat. Add garlic and sauté until fragrant — about 30 seconds to 1 minute.

2. Pour in the heavy cream, stir, and let it simmer gently for 2–3 minutes.

3. Stir in the Parmesan cheese and let it melt completely, creating a creamy sauce.

4. Add the chopped spinach. Cook for 2–3 more minutes until wilted.

5. Season with salt, pepper, and a pinch of nutmeg (optional).

Step 4: Combine and Simmer

1. Gently return the meatballs to the skillet, nestling them into the sauce.

2. Cover and simmer on low for 5–7 minutes, until the meatballs are cooked through and the sauce is thickened.

3. Spoon sauce over the meatballs occasionally to glaze them.

 Serving Suggestions

• Serve over fettuccine, pappardelle, or your favorite pasta.

• For a low-carb option, pair with zucchini noodles or cauliflower mash.

• A side of garlic bread or crusty sourdough is perfect for scooping up extra sauce.

• Add a light salad with lemon vinaigrette to balance the richness.

Nutritional Info (Per Serving – Approximate)

Nutrition varies depending on portion size and exact ingredients used.

 Tips & Variations

 Lighter Version:

• Use half-and-half instead of heavy cream.

• Use part-skim ricotta and reduce the Parmesan to ½ cup total.

 Add more greens:

• Kale, Swiss chard, or baby arugula can replace spinach for variation.

• Add cooked mushrooms for an earthy twist.

 Meat swaps:

• Ground turkey or even finely chopped rotisserie chicken can be used in place of ground chicken.

Make-ahead tip:

• Meatballs can be shaped a day ahead and stored in the fridge.

• They also freeze well after cooking — store in sauce or separately.

 Final Thoughts

Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce is a dish that feels both comforting and gourmet. The soft, moist texture of ricotta-blended meatballs contrasts beautifully with the silky, garlicky Alfredo sauce, while spinach adds freshness and color. It’s a meal you’ll crave for dinner and look forward to again as leftovers (if there are any!).