Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe

I was inspired by the idea of making Chicken Ricotta Meatballs With Spinach. Infused with fresh basil, garlic, and a touch of crispy bacon, the blend of ground chicken and creamy ricotta is enhanced by pepper and Parmesan notes. The velvety sauce with spinach and heavy cream completes this dish.

I recently whipped up my version of Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce and it turned out to be a fun experiment in my kitchen. I used 1 lb ground chicken, 1 cup ricotta cheese and a half cup of Italian seasoned breadcrumbs to create these meatballs, mixing in a lightly beaten egg and grated Parmesan cheese for extra flavor.

I added a bit of garlic and fresh basil to give it a unique kick. While preparing, I love how the meatballs came together so perfectly, and then the real magic happened when I tossed them in a creamy spinach Alfredo sauce made with heavy cream, butter and another touch of garlic.

I also crumbled in some crispy bacon and mixed in roughly chopped fresh spinach for that extra edge. Its a bold take on chicken ricotta meatballs that truly brings together a mix of savory and rich flavors in one dish.

Why I Like this Recipe

I like this recipe because:
1. I love how the creamy ricotta mixes with the savory chicken to create a flavor that just hits the spot every time.
2. I really appreciate the crispy bacon in it; it adds that unexpected crunch that makes the dish fun to eat.
3. I enjoy the rich cream and spinach sauce—it gives the meatballs a cozy, homemade feel that’s so comforting.
4. I like that it’s pretty simple to make and still tastes amazing, making it my go-to when I want something delicious without too much fuss.

These chicken ricotta meatballs are seriously awesome. Theyre like these tender chicken balls mixed with a bunch of creamy ricotta and a hint of basil that makes every bite super tasty. The sauce is a blend of heavy cream, spinach, and even a bit more garlic, which gives it that hearty, comfort vibe. And the best part is the bacon crunch that pops up in every now and then. Its a dish thats not only full of flavor but also reminds me of those warm, home-cooked meals.

Ingredients

• Ground Chicken: High in lean protein, supports muscle building and adds subtle flavor.
• Ricotta Cheese: Creamy texture adds moisture and mild tang to meatballs, improving richness.
• Spinach: Packed with fiber and vitamins, it provides freshness and vibrant color to the dish.
• Heavy Cream: Creates a smooth, rich alfredo sauce though it is high in fat.
• Parmesan Cheese: Provides a sharp, savory kick enhancing flavor and texture in every bite.
• Bacon: Adds a crispy, smoky flavor to meatballs, complementing the creamy textures with crunch.
• Garlic: Provides aromatic depth and a mild spicy note to enhance overall flavor.

Ingredient Quantities

• 1 lb ground chicken
• 1 cup ricotta cheese (whole milk if possible)
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 2 garlic cloves, minced (one for the meatballs and one for the sauce)
• 1/4 cup chopped fresh basil
• Salt and black pepper to taste
• 4 slices bacon, cooked and crumbled
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the ground chicken, ricotta cheese, Italian seasoned breadcrumbs, 1/4 cup of the grated Parmesan cheese, the lightly beaten egg, one minced garlic clove, chopped basil, salt and pepper until just combined.

3. Stir in the cooked and crumbled bacon into the mixture.

4. Form the mixture into meatballs about 1 to
1.5 inches in diameter and place them evenly on the baking sheet.

5. Bake the meatballs in the preheated oven for 18-20 minutes until they are fully cooked and lightly golden.

6. While the meatballs are baking, melt the unsalted butter in a skillet over medium heat.

7. Add the remaining minced garlic and let it cook for about a minute before adding the chopped spinach; stir until the spinach wilts.

8. Pour in the heavy cream and bring it to a simmer, then stir in the remaining 1/4 cup of grated Parmesan cheese along with a pinch more salt and pepper.

9. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

10. Once the meatballs are done, gently place them into the sauce and let them sit for a couple of minutes to absorb the flavors before serving.

Equipment Needed

1. Oven – Preheat it to 400°F
2. Baking sheet – Lined with parchment paper
3. Parchment paper – For lining the baking sheet
4. Large bowl – For mixing the ground chicken, cheeses, egg, and spices
5. Measuring cups and spoons – To measure ricotta, breadcrumbs, Parmesan, heavy cream, and basil accurately
6. Mixing utensil (spoon or spatula) – To combine ingredients evenly
7. Knife – For mincing garlic and chopping basil and spinach
8. Skillet – For melting butter, cooking garlic, and simmering the cream sauce
9. Hands – For forming the meatball mixture into uniform balls

FAQ

Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe Substitutions and Variations

• If you dont have ground chicken you can use ground turkey its a close match in flavor and texture
• Instead of whole milk ricotta you can use cottage cheese but just blend it a bit so the texture is smooth
• Regular breadcrumbs mixed with a pinch of dried oregano and basil works fine as a substitute for the Italian seasoned kind
• If you dont have Parmesan cheese you might try using pecorino romano which gives a similar salty kick
• You can replace heavy cream with half and half mixed with a little melted butter for a similar creaminess

Pro Tips

1. Be careful not to overmix your meatball mixture cause if you do the meatballs might turn out tough, and you really dont want that even though they already have a lot of flavors going on.
2. Use room temperature ingredients like the ricotta cheese and egg so they combine more smoothly with the meat, this also helps keep the meatballs nice and tender.
3. When making the sauce, let it simmer just long enough to thicken a bit, but dont overdo it because too much simmering can cause the cream to break up and turn greasy.
4. After baking, let the meatballs sit in the sauce for a couple minutes so they even absorb more of the yummy flavors, this trick really ups the taste, trust me.