Creamy Chicken Ricotta Meatballsin Spinach Alfredo Sauce Recipe

Indulge in a luxurious and comforting dinner with these flavorful Chicken Ricotta Meatballs bathed in a rich Spinach Alfredo Sauce. This dish blends the tender, cheesy bite of ricotta-infused chicken meatballs with the velvety smoothness of homemade Alfredo sauce enriched with spinach for a pop of color and nutrition.

Whether you’re serving this at a family dinner or a cozy weekend treat, it delivers restaurant-quality taste with homestyle comfort. Balanced, hearty, and irresistible, this recipe is bound to be a new favorite in your kitchen.

Ingredients:

For the Chicken Ricotta Meatballs:

• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/3 cup breadcrumbs (Italian seasoned or plain)
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil (for searing)

For the Spinach Alfredo Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg (optional but recommended)
• 2 cups baby spinach, roughly chopped
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and crushed red pepper flakes. Mix until just combined; avoid overmixing to keep the meatballs tender.
2. With slightly wet hands, form the mixture into meatballs about 1.5 inches in diameter. You should get around 16–18 meatballs.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and brown them on all sides, about 5–7 minutes total. Transfer to a plate and set aside. They don’t need to be fully cooked at this point.
4. In the same skillet, reduce heat to medium-low and add the butter. Once melted, stir in the garlic and sauté until fragrant, about 1 minute.
5. Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer.
6. Stir in the grated Parmesan cheese and nutmeg. Cook until the sauce slightly thickens, about 3–5 minutes.
7. Add the chopped spinach and let it wilt in the sauce for 2–3 minutes. Stir occasionally to ensure it is evenly distributed.
8. Return the meatballs to the pan, nestling them into the Alfredo sauce. Cover the skillet and simmer over low heat for 10–12 minutes, or until the meatballs are fully cooked through and the flavors have melded beautifully.
9. Taste and adjust seasoning with salt and pepper if needed. The sauce should be creamy, garlicky, and speckled with bright green spinach.
10. Serve the meatballs hot over pasta, mashed potatoes, or crusty bread. Garnish with additional Parmesan and fresh parsley if desired.