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–+ servings

Baked Chicken Ricotta Meatballs

Tender, juicy chicken meatballs packed with flavor, served in a creamy Spinach Alfredo Sauce for a comforting meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken Lean, flavorful protein
  • 1 cup Ricotta cheese Adds moisture and tenderness
  • 1 Egg For binding
  • ½ cup Parmesan cheese Freshly grated for best taste
  • ½ cup Breadcrumbs Regular or Italian-style
  • 2 cloves Garlic, minced For depth and aroma
  • ¼ cup Fresh parsley, chopped Adds freshness
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper Seasoning balance
  • ½ tsp Paprika Smoky warmth
  • 3 tbsp Olive oil (for meatballs) Helps brown while baking
For the Spinach Alfredo Sauce
  • 2 cups Fresh spinach, chopped For the sauce
  • 1 cup Heavy cream Base of Alfredo sauce
  • 1 cup Parmesan cheese (sauce) For creamy richness
  • ½ cup Milk To lighten the sauce
  • ¼ tsp Nutmeg Optional, enhances creaminess
  • Salt & pepper (sauce) To taste, season as needed
  • 1 tbsp Olive oil (for sauce) To sauté spinach

Method
 

Preheat & Prep
  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
Mix the Meatballs
  1. In a large bowl, gently combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika.
  2. Don’t overmix — this keeps the meatballs tender.
Shape & Bake
  1. Form into golf ball-sized meatballs and place on the baking sheet.
  2. Drizzle with olive oil.
  3. Bake for 20–25 minutes, or until golden brown and internal temp reaches 165°F (74°C).
Make the Creamy Spinach Alfredo Sauce
  1. In a large skillet, heat 1 tbsp olive oil over medium heat.
  2. Add chopped spinach, cook until wilted (about 3–4 mins).
  3. Lower heat and add heavy cream, grated Parmesan, and milk.
  4. Stir gently until the cheese melts and the sauce is smooth.
  5. Add nutmeg (optional), salt, and pepper.
  6. Simmer for 5–7 minutes, stirring occasionally, until thickened.
Bringing It All Together
  1. Add baked meatballs directly into the warm Alfredo sauce.
  2. Gently toss to coat in the creamy mixture.
  3. Serve over pasta, rice, or zucchini noodles.
  4. Top with extra Parmesan, fresh parsley, and a pinch of red pepper flakes for heat (optional).

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 3g

Notes

Add a splash of white wine or chicken broth to boost the sauce. Bake meatballs ahead of time and refrigerate; reheat in sauce when ready. Top with toasted breadcrumbs or crushed pecans for Southern crunch. Serve with garlic bread and a crisp green salad.

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