I can’t wait to share my Chicken Ricotta Meatballs In Creamy Spinach Alfredo Sauce, featuring tender ricotta-studded chicken meatballs nestled in a silky spinach Alfredo topped with crispy bacon.
I stumbled on a shortcut that turns ordinary ground chicken into something unexpectedly luxurious. Folded with whole milk ricotta cheese the meatballs stay tender, almost custardy inside while the sauce that surrounds them feels indulgent and a little bit wrong in the best way.
I call it Creamy Chicken Ricotta Meatballs because people always lean in and ask whats the secret, even though I sometimes dont tell the whole story. There is a crunchy surprise in every bite that keeps it from getting boring.
Try it once and youll want to test every sauce on these.
Ingredients
- Ground chicken: Lean protein, lower in fat than beef, adds moist texture to meatballs.
- Ricotta cheese: Creamy adds richness and moisture, high in protein and calcium.
- Parmesan cheese: Sharp umami saltiness gives depth, good source of calcium protein.
- Fresh spinach: Light earthy greens, full of iron fiber and vitamins wilts quickly.
- Bacon: Smoky fatty flavor adds crisp salty contrast but higher in saturated fat.
- Heavy cream: Rich silky sauce base, very high in calories and saturated fat decadent.
- Garlic: Pungent aromatics, boosts savory flavor, has antioxidants and immune benefits.
- Egg: Binder that adds protein and structure helps meatballs hold together.
- Butter: Adds silky richness to sauce its enhances flavor but increases calories.
Ingredient Quantities
- 1 lb (450 g) ground chicken
- 1 cup (8 oz / 250 g) whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
- 1 tbsp olive oil
- 6 slices bacon, chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- 4 oz fresh baby spinach (about 4 cups loosely packed)
- Pinch ground nutmeg (optional)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley or basil for garnish
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush or rub 1 tbsp olive oil on it so the meatballs wont stick.
2. In a big bowl combine 1 lb ground chicken, 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup panko, 1 large egg, 2 cloves minced garlic, 2 tbsp chopped parsley, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried Italian seasoning. Mix just until combined, dont overwork it or the meatballs get tough. Chill the mix 10 minutes if you have time, it firms up and makes rolling easier.
3. Roll mixture into roughly 1 1/2 inch meatballs (about 18-22 depending on size) and place on the prepared sheet. Bake 18-20 minutes until golden and an instant-read thermometer reads 165°F (74°C) in the center. For extra crispness broil 1-2 minutes at the end but watch closely so they dont burn.
4. While meatballs bake, crisp the bacon: chop 6 slices and cook in a large skillet over medium until crisp. Remove with a slotted spoon to paper towels and reserve the bacon and a tablespoon of the fat if you like. Pour off excess fat but dont scrub the pan.
5. Make the spinach Alfredo in that same skillet: melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium. Add 3 cloves minced garlic and sauté 30 seconds until fragrant, dont let it burn.
6. Stir in 1 cup heavy cream and 1/2 cup whole milk, bring to a gentle simmer and cook 3-5 minutes so it slightly thickens. Whisk in 1 cup grated Parmesan until smooth. Season with salt, black pepper and a pinch of ground nutmeg if using.
7. Add 4 oz fresh baby spinach in batches, stirring until it wilts and combines into the sauce. Taste and adjust seasoning. If sauce gets too thick thin with a splash more milk.
8. Add baked meatballs into the skillet with the sauce and spoon sauce over them, simmer gently 3-5 minutes so flavors marry. Stir in most of the cooked bacon, saving a little for garnish.
9. Serve the meatballs and spinach Alfredo over pasta, rice or on their own. Finish with the remaining crisp bacon and 2 tbsp chopped parsley or basil on top. If you want extra cheesy, grate more Parmesan over everything.
10. Tips: dont overmix the meat mixture, chill it if it seems sticky, use an instant-read thermometer for safety, and if you want crispier outsides sear meatballs quickly in a hot pan before baking or broil briefly after baking. Enjoy.
Equipment Needed
1. Baking sheet lined with parchment or a silicone mat
2. Large mixing bowl (for the meatball mix)
3. Measuring cups and spoons (plus a kitchen scale if you like precision)
4. Instant-read thermometer (to check meatball doneness)
5. Large skillet (for bacon and the Alfredo sauce)
6. Slotted spoon or spider (to remove crisp bacon)
7. Wooden spoon and a whisk (wooden spoon for stirring, whisk for the sauce)
8. Cutting board and chef knife (for garlic, parsley and chopping bacon)
FAQ
Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe Substitutions and Variations
- Ground chicken: swap with ground turkey for a nearly identical lean result, or use ground pork if you want richer, juicier meatballs — works great either way.
- Whole milk ricotta: use well drained small‑curd cottage cheese blended smooth 1:1, or mascarpone if you want a silkier, richer bite.
- Panko breadcrumbs: regular breadcrumbs or crushed crackers (Ritz or saltines) are fine, or for GF use almond flour (use about 75% of the breadcrumb amount).
- Heavy cream: use half and half for a lighter sauce, or whisk 3/4 cup whole milk with 1/4 cup melted butter to replace 1 cup cream; if adding Greek yogurt stir it in off the heat so it wont split.
Pro Tips
– Dont overwork the mixture and chill it. Mix just until everything comes together, then stick it in the fridge for 10 to 20 minutes so it firms up and rolls easier. Use a small ice cream scoop or wet hands to make uniform meatballs so they cook evenly. Check one with an instant read thermometer, 165 F is the safe target.
– Get the outsides crispy by searing the meatballs quick in a very hot pan with a little oil or by broiling a minute or two after baking, but watch them closely so they dont burn. If you sear, you can use a bit of the reserved bacon fat for extra flavor, just pour off excess so the sauce wont be greasy.
– Tame the ricotta and the sauce texture. Drain any watery ricotta by letting it sit in a fine sieve a few minutes, it makes the meatball mix less loose. When making the Alfredo whisk the Parmesan in off the heat or very low heat so it doesnt clump, and never let the cream boil or it can break. If the sauce thickens too much, thin with a splash of milk or saved pasta water.
– Cook smart ahead and finish gently. You can freeze raw or cooked meatballs on a tray then bag them for quick meals later, or reheat frozen ones straight in the sauce so they soak up flavor. Fold the spinach in batches so it wilts evenly, and save a little crispy bacon and fresh parsley to sprinkle on top at the end for texture and brightness.
Baked Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe
I can't wait to share my Chicken Ricotta Meatballs In Creamy Spinach Alfredo Sauce, featuring tender ricotta-studded chicken meatballs nestled in a silky spinach Alfredo topped with crispy bacon.
4
servings
875
kcal
Equipment: 1. Baking sheet lined with parchment or a silicone mat
2. Large mixing bowl (for the meatball mix)
3. Measuring cups and spoons (plus a kitchen scale if you like precision)
4. Instant-read thermometer (to check meatball doneness)
5. Large skillet (for bacon and the Alfredo sauce)
6. Slotted spoon or spider (to remove crisp bacon)
7. Wooden spoon and a whisk (wooden spoon for stirring, whisk for the sauce)
8. Cutting board and chef knife (for garlic, parsley and chopping bacon)
Ingredients
-
1 lb (450 g) ground chicken
-
1 cup (8 oz / 250 g) whole milk ricotta cheese
-
1/2 cup grated Parmesan cheese
-
1/2 cup panko breadcrumbs
-
1 large egg
-
2 cloves garlic, minced
-
2 tbsp chopped fresh parsley
-
1/2 tsp salt
-
1/2 tsp black pepper
-
1/2 tsp dried Italian seasoning
-
1 tbsp olive oil
-
6 slices bacon, chopped
-
2 tbsp unsalted butter
-
1 tbsp olive oil
-
3 cloves garlic, minced
-
1 cup heavy cream
-
1/2 cup whole milk
-
1 cup grated Parmesan cheese
-
4 oz fresh baby spinach (about 4 cups loosely packed)
-
Pinch ground nutmeg (optional)
-
Salt and black pepper, to taste
-
2 tbsp chopped fresh parsley or basil for garnish
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush or rub 1 tbsp olive oil on it so the meatballs wont stick.
- In a big bowl combine 1 lb ground chicken, 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup panko, 1 large egg, 2 cloves minced garlic, 2 tbsp chopped parsley, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried Italian seasoning. Mix just until combined, dont overwork it or the meatballs get tough. Chill the mix 10 minutes if you have time, it firms up and makes rolling easier.
- Roll mixture into roughly 1 1/2 inch meatballs (about 18-22 depending on size) and place on the prepared sheet. Bake 18-20 minutes until golden and an instant-read thermometer reads 165°F (74°C) in the center. For extra crispness broil 1-2 minutes at the end but watch closely so they dont burn.
- While meatballs bake, crisp the bacon: chop 6 slices and cook in a large skillet over medium until crisp. Remove with a slotted spoon to paper towels and reserve the bacon and a tablespoon of the fat if you like. Pour off excess fat but dont scrub the pan.
- Make the spinach Alfredo in that same skillet: melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium. Add 3 cloves minced garlic and sauté 30 seconds until fragrant, dont let it burn.
- Stir in 1 cup heavy cream and 1/2 cup whole milk, bring to a gentle simmer and cook 3-5 minutes so it slightly thickens. Whisk in 1 cup grated Parmesan until smooth. Season with salt, black pepper and a pinch of ground nutmeg if using.
- Add 4 oz fresh baby spinach in batches, stirring until it wilts and combines into the sauce. Taste and adjust seasoning. If sauce gets too thick thin with a splash more milk.
- Add baked meatballs into the skillet with the sauce and spoon sauce over them, simmer gently 3-5 minutes so flavors marry. Stir in most of the cooked bacon, saving a little for garnish.
- Serve the meatballs and spinach Alfredo over pasta, rice or on their own. Finish with the remaining crisp bacon and 2 tbsp chopped parsley or basil on top. If you want extra cheesy, grate more Parmesan over everything.
- Tips: dont overmix the meat mixture, chill it if it seems sticky, use an instant-read thermometer for safety, and if you want crispier outsides sear meatballs quickly in a hot pan before baking or broil briefly after baking. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 4
- Calories: 875kcal
- Fat: 72.6g
- Saturated Fat: 32.7g
- Trans Fat: 0.25g
- Polyunsaturated: 5g
- Monounsaturated: 20g
- Cholesterol: 329mg
- Sodium: 1330mg
- Potassium: 772mg
- Carbohydrates: 11.1g
- Fiber: 0.8g
- Sugar: 4.9g
- Protein: 55.6g
- Vitamin A: 3500IU
- Vitamin C: 7mg
- Calcium: 600mg
- Iron: 1.5mg