Need dinner to impress but short on time? These Baked Chicken Ricotta Meatballs with Spinach are a cozy, creamy lifesaver. Packed with flavor, nestled in a luscious alfredo sauce with ricotta, and baked to golden perfection, they’re your new weeknight go-to when you need to feed your family and your soul.
If your dinner routine is in a rut (been there!), this dish is your soft reset—it’s hearty, elegant, and shockingly easy to make. Whether you’re feeding picky eaters or just craving something warm and indulgent, this recipe checks all the boxes. Trust me, your kitchen is about to smell like a hug.
Why You’ll Love These Baked Chicken Ricotta Meatballs with Spinach
- One pan, minimal mess: We bake ‘em instead of frying—healthier and easier.
- Creamy meets savory: The combo of ricotta and Parmesan adds richness without the heaviness.
- Sneaky greens win: That handful of spinach? Totally hiding in plain sight.
- Crowd-friendly: Even the littlest critics in my house are fans.
Ingredients Breakdown (A Quick Peek)
Each ingredient is carefully chosen for maximum flavor with minimal effort:
- Breadcrumbs + milk = Moisture magic.
- Ricotta cheese = Our creamy superstar—this is where the ricotta alfredo vibes start.
- Ground chicken or turkey = A lean base that lets other flavors shine.
- Spinach + sun-dried tomatoes = A colorful, nutrient-packed upgrade.
- Prepared Alfredo sauce = Shortcut to dinner greatness (we zhuzh it up with ricotta).
Ingredients and exact quantities are listed just below the article in the recipe card.
How to Make Baked Chicken Ricotta Meatballs with Spinach
Let’s get you from “I’m starving” to “dinner is served” without breaking a sweat.
1. Mix It Up
In a large bowl, combine the breadcrumbs and milk—let them sit for a few minutes so they can soak and soften. Then stir in your chopped onion, garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. It’s going to smell amazing already.
Now fold in the ground chicken (or turkey). Mix gently but thoroughly—think gentle hugs, not wrestling match.
2. Shape and Bake
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. Using your hands or a cookie scoop, form 1½-inch meatballs and place them evenly on the pan.
Bake for 20–25 minutes, or until lightly golden and fully cooked through. (You can broil them for the last 2 minutes if you want that extra browning—highly recommend.)
3. Sauce it Up
While the meatballs are baking, warm up your ricotta alfredo sauce in a skillet. Pour in your jar of Alfredo sauce and stir in an extra spoonful or two of ricotta cheese for extra creaminess. Toss in the spinach and let it wilt gently into the sauce—voilà, instant elegance.
4. Combine & Serve
Once your meatballs are ready, nestle them into the pan of warm, creamy sauce. Let everything simmer together for 3–5 minutes so the flavors can become BFFs.
Nutrition Facts & Cooking Time
Estimated Nutrition (Per Serving):
- Calories: ~390
- Protein: 28g
- Fat: 22g
- Carbs: 18g
- Fiber: 2g
- Sugar: 3g
Preparation Time:
- Prep: 15 minutes
- Bake: 25 minutes
- Total: 40 minutes
Cooking Tips for Ricotta Alfredo Perfection
- Don’t overmix the meatballs—you want them tender, not tough.
- Use whole-milk ricotta if possible; it makes a world of difference in flavor and texture.
- Want more heat? A pinch of red pepper flakes in the sauce does wonders.
- Sauce too thick? Add a splash of milk or chicken broth to thin it out.
And if your sauce looks a little lumpy at first, don’t panic—it’s just the ricotta working its cozy magic.
Serving Suggestions
Serve these meatballs over a bed of pasta, creamy polenta, or even roasted veggies for a low-carb option. Want to be extra? Toast up some garlic bread and let that sauce shine.
Top with more Parmesan and a sprinkle of fresh parsley for that “I’m-a-professional” finish.
Preparing Ahead & Storing Leftovers
These meatballs are a meal prep dream. You can form the meatballs and refrigerate them (uncooked) for up to 24 hours. When you’re ready to bake, just pop them in the oven.
Leftovers? Store them in an airtight container in the fridge for up to 4 days. They reheat beautifully in a skillet with a splash of water or extra sauce.
Freezer tip: Freeze cooked meatballs in sauce in a zip-top bag. Thaw overnight and warm on the stovetop. Instant comfort dinner = achieved.
FAQs About Ricotta Alfredo Meatballs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure it’s fully thawed and squeezed dry so it doesn’t water down the sauce.
Can I swap ricotta for cottage cheese?
You can, but the flavor and texture will change a bit. Ricotta gives that classic creamy bite that works best in this ricotta alfredo sauce.
Is this dish gluten-free?
It can be! Use gluten-free breadcrumbs and make sure your Alfredo sauce is gluten-free (many are, but double-check the label).
Can I make this dairy-free?
It’s tricky since ricotta and Alfredo are key here, but you could experiment with dairy-free cheeses and creamy plant-based sauces. The texture may differ, but it’s doable.
What kind of Alfredo sauce works best?
Go with a good-quality jarred sauce and elevate it with extra ricotta alfredo touches (like garlic and Parmesan). Or make your own if you’re feeling fancy.
Can I use ground beef instead of chicken?
Sure can! It will be richer in flavor, but just as delicious. Keep an eye on the baking time—it might vary slightly.
How can I make these meatballs spicier?
Easy fix: add crushed red pepper flakes to the meatball mix and the sauce. Boom—spicy comfort in a bowl.
Can I double the recipe?
Yes! It scales beautifully. Just use two pans or bake in batches so everything cooks evenly.
Looking for the perfect meal pairing? These Baked Chicken Ricotta Meatballs with Spinach are a comforting, protein-packed dish that pair wonderfully with a refreshing sip like The Ultimate Pineapple Banana Smoothie. And if you’re craving more cozy dinner ideas, don’t miss our savory twist on a classic—French Onion Meatloaf, baked to perfection with rich, caramelized flavor.
Final Thoughts
Whether you’re feeding a crowd or just want a cozy dinner for two, these Baked Chicken Ricotta Meatballs with Spinach hit every comforting note. The creamy alfredo sauce with ricotta, the tender bites of herby meatballs, the hint of spinach—it’s like a warm blanket for your taste buds.
So go ahead, bookmark this one. Your future self (and your hungry family) will thank you.
For another delicious twist on this comforting classic, check out this Chicken Ricotta Meatballs recipe on AllRecipes. It’s a great source of inspiration if you’re looking to explore different variations or spice things up with new flavors!
👩🍳 Ingredients and quantities are listed below in the recipe card. Happy cooking!
Baked Chicken Ricotta Meatballs with Spinach
Equipment
- Baking Sheet
- Mixing Bowl
- Skillet
Ingredients
- 1/2 cup seasoned breadcrumbs
- 1/2 cup milk
- 1 onion finely chopped
- 3 cloves garlic minced
- 1/4 cup parsley freshly chopped
- 1/4 cup sun-dried tomatoes finely chopped
- 1 1/2 pounds ground chicken or turkey
- 3/4 cup ricotta cheese
- 1 large egg
- 1/3 cup Parmesan cheese freshly grated
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 jar Alfredo sauce prepared
- 6 ounces fresh spinach
Instructions
- In a large bowl, mix breadcrumbs and milk. Let sit for a few minutes.
- Add onion, garlic, parsley, sun-dried tomatoes, ricotta, egg, Parmesan, Italian seasoning, salt, and pepper. Mix well.
- Add ground chicken or turkey to the bowl. Gently mix until combined. Don't overwork!
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Shape meat into 1½-inch meatballs and place on sheet.
- Bake for 20–25 minutes until golden and cooked through. Optional: broil for extra browning in the last 2 minutes.
- While baking, heat Alfredo sauce in a skillet. Stir in extra ricotta if desired. Add spinach and cook until wilted.
- Add baked meatballs to the skillet and let simmer for 3–5 minutes to absorb the flavor.