Creamy Chicken Ricotta Meatballs Alfredo Recipe
Chicken Ricotta Meatballs Alfredo is a creamy and savory Italian-inspired dish featuring tender ground chicken meatballs mixed with ricotta cheese and spinach, baked to perfection, then tossed in a rich Alfredo sauce. This comforting recipe combines protein and greens in a flavorful sauce that’s perfect served over pasta or enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 cup breadcrumbs
Sauce
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, ricotta cheese, chopped spinach, Parmesan cheese, egg, minced garlic, salt, black pepper, Italian seasoning, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
- Form meatballs: Shape the mixture into uniform, golf ball-sized meatballs and place them on a parchment-lined baking sheet.
- Bake the meatballs: Preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes until cooked through and lightly browned.
- Toss with Alfredo sauce: Once the meatballs are cooked, gently transfer them to a large skillet or saucepan. Pour Alfredo sauce over the meatballs and simmer on low heat for 3-5 minutes to heat the sauce thoroughly and allow flavors to meld.
- Serve: Serve the chicken ricotta meatballs Alfredo warm, over cooked pasta, rice, or steamed vegetables as desired.
Notes
- You can use fresh or frozen spinach; just make sure to thaw and squeeze out excess moisture if using frozen.
- For a lower-fat option, use a light Alfredo sauce or substitute with a homemade yogurt-based sauce.
- Ensure the meatballs are cooked fully to an internal temperature of 165°F (74°C) for safety.
- These meatballs can be prepared ahead and stored in the refrigerator for up to 2 days before baking.
- Leftover meatballs with sauce can be refrigerated and reheated gently on the stovetop or microwave.
Keywords: Chicken meatballs, Ricotta, Alfredo sauce, Spinach, Italian dinner, Baked meatballs, Creamy pasta sauce
