Name: Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 1 lb ground chicken; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 cup almond flour (or breadcrumbs); 1 large egg; 2 cloves garlic, minced; 1/2 teaspoon onion powder; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 2 cloves garlic, minced (for sauce); 2 cups fresh spinach, chopped; 1 cup heavy cream (or coconut cream for dairy-free); 1/2 cup grated Parmesan cheese (for sauce); Salt and pepper to taste; Pinch of nutmeg (optional)

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Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce a juicy, tender chicken and ricotta meatballs are baked to perfection and then smothered in a rich, creamy spinach Alfredo sauce. This dish is hearty, high in protein, low in carbs, and naturally gluten-free. It’s a comforting Italian-inspired dinner that’s simple enough for a weeknight and special enough to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Ricotta Meatballs:

1 lb ground chicken

½ cup ricotta cheese

¼ cup grated Parmesan cheese

¼ cup almond flour (or breadcrumbs)

1 large egg

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

For the Spinach Alfredo Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup heavy cream (or coconut cream for dairy-free)

½ cup grated Parmesan cheese

Salt and pepper to taste

Pinch of nutmeg (optional)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, I mix together the ground chicken, ricotta, Parmesan, almond flour, egg, garlic, onion powder, basil, salt, and pepper until well combined.

I scoop about 1½ tablespoons of the mixture and roll it into meatballs, placing them evenly spaced on the baking sheet.

I bake the meatballs for 20–22 minutes, or until golden and cooked through (internal temperature should reach 165°F/74°C).

While the meatballs are baking, I heat olive oil in a skillet over medium heat and sauté the garlic for 1 minute.

I stir in the chopped spinach and cook until wilted, about 2–3 minutes.

I reduce the heat to low, pour in the heavy cream, and let it simmer. Then I stir in the Parmesan until melted and smooth. I season with salt, pepper, and a pinch of nutmeg.

Once the meatballs are ready, I spoon the Alfredo sauce over them or toss them in the skillet to coat evenly.

I serve them hot over pasta, zoodles, or on their own with a side of roasted vegetables.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 22 minutes to cook, making the total time around 37 minutes. Each serving is approximately 295 kcal.

Variations

I sometimes swap the ground chicken with ground turkey for a slightly different flavor.

To keep it dairy-free, I use coconut cream and a vegan Parmesan alternative.

When I want more veggies, I mix finely chopped mushrooms or zucchini into the meatball mixture.

For extra spice, I add a pinch of red pepper flakes to the sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently on the stovetop with a splash of cream or water to loosen the sauce. They also reheat well in the microwave. For longer storage, I freeze the meatballs and sauce separately and thaw them in the fridge before reheating.

FAQs

How do I know when the meatballs are fully cooked?

I check that the internal temperature has reached 165°F (74°C) using a meat thermometer. They should also be golden on the outside.

Can I make these meatballs ahead of time?

Yes, I often prepare the meatballs in advance and keep them in the fridge for up to 24 hours before baking. I can also freeze them raw and bake from frozen with a few extra minutes.

What can I serve with these meatballs?

I like serving them with pasta, zucchini noodles, or roasted vegetables. They're also great with mashed cauliflower for a low-carb meal.

Is there a substitute for almond flour?

Yes, I use breadcrumbs or oat flour when I want a different texture or need a nut-free option.

Can I double the recipe?

Absolutely. I double the ingredients and use two baking sheets to make more meatballs at once. They freeze beautifully, so I always like making extras.

Conclusion

This easy baked chicken ricotta meatball recipe is one I come back to again and again. It’s flavorful, filling, and adaptable for different diets. Whether I’m serving it for a quick weeknight dinner or meal-prepping for the week ahead, it always hits the spot.

Recipe:

Easy Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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Author: Cheryl
Total Time: 37 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Juicy, tender chicken and ricotta meatballs are baked and smothered in a creamy spinach Alfredo sauce. This comforting, protein-rich, low-carb dish is naturally gluten-free and perfect for weeknights or special occasions.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix ground chicken, ricotta, Parmesan, almond flour, egg, garlic, onion powder, basil, salt, and pepper until well combined.
Scoop about 1½ tablespoons of the mixture and roll into meatballs. Place evenly on the baking sheet.
Bake for 20–22 minutes or until golden and internal temperature reaches 165°F (74°C).
Meanwhile, heat olive oil in a skillet over medium heat and sauté garlic for 1 minute.
Add chopped spinach and cook until wilted, about 2–3 minutes.
Reduce heat to low, pour in heavy cream, and let simmer. Stir in Parmesan until melted and smooth. Season with salt, pepper, and nutmeg if using.
Once meatballs are done, spoon Alfredo sauce over them or toss to coat evenly in the skillet.
Serve hot over pasta, zoodles, or with roasted vegetables.