Chicken ricotta meatballs might just be the most comforting dinner you’ll make this season. These tender, flavorful meatballs nestled in creamy spinach Alfredo sauce remind me why I fell in love with cooking in the first place.
There’s something magical about the way ricotta transforms ordinary ground chicken into impossibly tender meatballs. I learned this trick from my grandmother during those Sunday afternoons at her farmhouse, where she’d add a dollop of fresh ricotta to everything from meatballs to stuffed shells. The kitchen would fill with the aroma of garlic and Parmesan as bacon sizzled in her old cast-iron skillet. She’d always say, “Betty, the secret to a memorable meal isn’t fancy ingredients – it’s knowing how to make simple things taste extraordinary.” These chicken ricotta meatballs do exactly that, combining everyday ingredients into something your family will request again and again. Time to get our hands floury!
What Makes This Chicken Ricotta Meatballs Recipe So Special
I’ve been making variations of these meatballs for over thirty years, and this version has become my family’s absolute favorite. The combination of tender chicken meatballs with that rich, creamy sauce creates the kind of comfort food that brings everyone to the table.
- Uses ingredients you likely have on hand – no specialty grocery store trips required
- Comes together in about 45 minutes from start to finish, perfect for busy weeknights
- Make-ahead friendly so you can prep the meatballs days in advance or freeze them for future meals
- One-pan sauce preparation means minimal cleanup after dinner
- Incredibly versatile serving options – pair with pasta, rice, potatoes, or crusty bread
- Delivers consistent, crowd-pleasing results every single time you make it
My grandchildren now request these chicken ricotta meatballs for their birthday dinners, which tells you everything you need to know about how special this recipe truly is.
Ingredient Spotlight
Ground chicken forms the base of these meatballs, and I always choose ground chicken with a bit of fat content (not the ultra-lean variety) because it keeps the meatballs moist and tender throughout baking.
Whole milk ricotta is the secret ingredient that makes these meatballs incredibly soft and almost melt-in-your-mouth tender, while adding a subtle creaminess you won’t get from regular meatballs.
Italian breadcrumbs soaked in milk create a panade that prevents the meatballs from becoming dense or tough, a technique my grandmother taught me that works beautifully every time.
Sun-dried tomatoes add a concentrated burst of sweet-tart flavor that complements the mild chicken without overwhelming the dish.
Fresh parsley brings brightness and a subtle herbaceous note that balances the richness of the ricotta and Alfredo sauce.
Heavy cooking cream (35% fat) creates that luxuriously thick Alfredo sauce that clings to every meatball perfectly.
Freshly grated Parmesan cheese makes all the difference in both the meatballs and the sauce – I never use the pre-grated kind because freshly grated melts more smoothly and tastes significantly better.
Bacon strips add a smoky, savory depth to the Alfredo sauce that elevates this from good to absolutely irresistible.
Baby spinach wilts into the sauce beautifully, adding color, nutrition, and a slight earthiness that cuts through the cream’s richness.
How to Make Chicken Ricotta Meatballs
Step 1. I’ve found that preheating your oven to 450°F (235°C) and lining your baking sheet with parchment paper before you start mixing ensures everything moves smoothly once your meatballs are shaped.
Step 2. Combine the breadcrumbs with milk in a medium bowl and let them soak for 2 minutes – this creates a tender texture that prevents dry, dense meatballs.
Step 3. Betty always processes the onion, garlic, parsley, and sun-dried tomatoes in a food processor until finely chopped, which distributes flavor evenly throughout every bite and prevents large chunks.
Step 4. In a large bowl, gently combine the processed mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt, mixing just until everything comes together – overmixing is the enemy of tender meatballs.
Step 5. Shape the mixture into 18-20 meatballs about 2.5 inches each, keeping them uniform in size so they cook evenly, then spray lightly with cooking oil before baking for 15-20 minutes until golden and cooked through.
Step 6. While the meatballs bake, fry the bacon in a large skillet over medium heat until crispy, then transfer it to a plate – you’ll use that flavorful bacon fat as the base for your sauce.
Step 7. Melt butter in the same pan with the bacon drippings, add minced garlic, and cook for about 1 minute until fragrant but not browned.
Step 8. Pour in the heavy cream and bring it to a gentle simmer for 2 minutes, then season with salt and pepper before whisking in the Parmesan cheese until it melts into a smooth, velvety sauce.
Step 9. Add the baby spinach and cook for 1-2 minutes until wilted, then nestle your baked chicken ricotta meatballs into the sauce and cook for another 2 minutes to let the flavors marry.
Step 10. Chop the crispy bacon and sprinkle it over the top just before serving – the salty, crunchy bacon provides the perfect contrast to the creamy sauce.
Keeping This Recipe Fresh
Store any leftover chicken ricotta meatballs in an airtight container in the refrigerator for up to 3 days. I typically place the meatballs and sauce together in a glass container with a tight-fitting lid, which makes reheating simple and keeps everything moist. The sauce may thicken slightly in the fridge, but it loosens up beautifully when reheated.
For longer storage, these meatballs freeze wonderfully. Betty’s freezing method works well because you can freeze the baked meatballs separately from the sauce – place cooled meatballs on a baking sheet until frozen solid, then transfer them to a freezer bag where they’ll keep for up to 3 months. Make the fresh Alfredo sauce when you’re ready to serve, or freeze the sauce separately in a freezer-safe container.
For the best texture, I reheat leftover meatballs and sauce together in a covered skillet over medium-low heat, stirring occasionally and adding a splash of cream or milk if the sauce needs thinning. You can also reheat individual portions in the microwave for 2-3 minutes, stopping halfway to stir. If reheating frozen meatballs, I recommend thawing them overnight in the refrigerator first for even heating.
Perfect Partners for Chicken Ricotta Meatballs
Fettuccine or pappardelle pasta brings classic Italian comfort to the plate. These wide, ribbon-like noodles catch the creamy Alfredo sauce beautifully and create a presentation that’s always a hit.
Garlic bread or crusty Italian bread is essential for soaking up every last bit of that incredible spinach Alfredo sauce, and it turns dinner into a complete, satisfying meal.
Simple arugula salad with lemon vinaigrette cuts through the richness perfectly. The peppery greens and bright citrus dressing provide a refreshing contrast that makes the whole meal feel more balanced.
Roasted asparagus or green beans adds color to your plate and offers a crisp texture that complements the tender meatballs. A lightly seasoned vegetable side makes all the difference.
Creamy mashed potatoes or roasted baby potatoes work wonderfully for those evenings when you want something heartier than pasta. Potatoes soak up the sauce and create a truly comforting meal.
Jasmine rice or wild rice blend offers a lighter option that still captures all that delicious sauce while adding a subtle nutty flavor that works surprisingly well with the Alfredo.
FAQs
Absolutely! I recommend using ground turkey with at least 7% fat content rather than extra-lean turkey, which can make the meatballs a bit dry.
To prevent this issue, make sure you don’t skip the breadcrumb-and-milk mixture (panade), don’t overmix your meat mixture, and let the meatballs rest on the baking sheet for 5 minutes before transferring them to the oven.
Many home cooks find success with making the meatballs up to 3 days ahead – simply bake them, let them cool completely, then store them in the refrigerator until you’re ready to make the sauce and reheat them.
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
Equipment
Method
- Preheat your oven to 450°F (235°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the breadcrumbs with milk. Set aside to soak for 2 minutes.
- Add the onion, garlic, parsley, and sun-dried tomatoes to your food processor. Pulse until finely chopped, scraping down the sides if needed.
- In a large bowl, combine the processed mixture with the ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix just until combined – don’t overmix or the meatballs will be dense.
- Shape the mixture into 18-20 meatballs (about 2.5 inches each). Place the meatballs on the prepared baking sheet and spray with cooking oil spray. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through.
- Heat a large skillet or nonstick pan over medium heat. Fry bacon until crispy, then transfer to a plate.
- Add the cream and bring to a gentle simmer. Cook for 2 minutes.
- Season with black pepper and salt, then whisk in the Parmesan cheese and cook until melted.
- Add the baby spinach and cook for 1-2 minutes or until wilted.
- Add the baked meatballs and cook for 2 minutes or until the sauce thickens slightly.
- Chop the bacon and sprinkle over the sauce. Garnish with fresh parsley and serve immediately with pasta of your choice.
