Chicken Ricotta Meatballs Alfredo

As seen in: Easy Meals for Busy Nights

Tender chicken ricotta meatballs are baked until golden and then gently simmered in a velvety spinach Alfredo sauce enriched with crispy bacon and sun-dried tomatoes. The harmonious blend of creamy ricotta, fresh parsley, and Parmesan elevates every bite while the quick oven baking keeps the meatballs juicy. This dish delivers a comforting and sophisticated meal perfect for dinner gatherings or a special family supper. Serve over your favorite pasta or enjoy on its own, garnished with fresh parsley and crunchy bacon for a crowd-pleasing finish.

A woman wearing an apron and smiling.
Created By Mia
Last modified on Fri, 18 Jul 2025 18:49:01 GMT
Chicken Ricotta Meatballs in a bowl. Save This
Chicken Ricotta Meatballs in a bowl. | yummywithmia.com

Chicken Ricotta Meatballs in Spinach Alfredo Sauce promise melt-in-your-mouth comfort with deliciously tender meatballs wrapped in a velvety sauce. This recipe elevates a simple weeknight dinner to something truly special, using good-for-you ingredients and classic Italian flavors.

I first made these meatballs for a family gathering and they disappeared before I even sat down Perfect for cozy evenings or impressing dinner guests

Ingredients

  • Italian breadcrumbs: Add structure and a delicate bite; look for ones with a fresh aroma or use regular for a milder flavor
  • Milk: Keeps the meatballs extra moist; choose whole milk for richness
  • Onion: Very finely chopped for even sweetness; use a firm fresh onion
  • Garlic: Fresh cloves add punchy flavor and aroma; pick plump bulbs without green shoots
  • Fresh parsley: Brings brightness; chop fine for color and taste
  • Sun dried tomatoes: Amplify umami and provide a chewy burst of flavor; pick oil-packed for best texture
  • Ground chicken or turkey: Lean and tender; pick high-quality meat without fillers
  • Whole milk ricotta: Makes these meatballs creamy and light; look for a thick, creamy style
  • Large egg: Binds everything together; use the freshest possible
  • Freshly grated Parmesan cheese: Adds salty depth; shred fresh for best flavor
  • Italian seasoning: A blend of herbs for an Italian profile; pick a mix heavy on oregano and basil
  • Salt: To enhance every note; use kosher or sea salt and season to taste
  • Bacon: Smoky, crunchy topping adds contrast and richness; choose thick cut for crispier bits
  • Butter: The base for a rich Alfredo sauce; use real unsalted butter
  • More garlic: For the Alfredo layer; add extra flavor for a complex sauce
  • Heavy cooking cream: Brings silky richness; use full-fat cream for the creamiest result
  • Pepper: Adds a gentle kick; grind fresh for best flavor
  • More freshly grated Parmesan: Sauce thickener and tangy cheesiness
  • Baby spinach: Gives color and nutrition; opt for prewashed and baby leaves for tenderness
  • Fresh parsley: As garnish; cleanses the palate and completes the dish

Step-by-Step Instructions

Prep Ingredients:
Make sure all fresh herbs are finely chopped, the onion is evenly minced, and bacon is ready for frying. This step saves time later and ensures equal flavor distribution.
Soak Breadcrumbs:
In a medium bowl, mix breadcrumbs and milk. Let them soak for about two minutes. This blend helps lock in moisture so your meatballs stay tender and never dry.
Finely Chop Aromatics:
Combine onion, garlic, parsley, and sun dried tomatoes in a food processor. Pulse until everything is uniformly chopped. The vegetables should be almost a fine mince to prevent crunchy bits in the meatballs.
Mix Meatball Base:
Transfer the chopped mix to a large bowl. Add the ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Gently mix until everything just comes together. Avoid over mixing to keep meatballs tender.
Shape Meatballs:
Use damp hands to form 18 to 20 meatballs, roughly two and a half inches each. Place evenly on a parchment-lined baking sheet. Mist lightly with cooking spray for a golden crust.
Bake Meatballs:
Roast in a 450 degree oven for fifteen to twenty minutes until golden on the outside and fully cooked through. Check with a thermometer for juicy centers. Let them rest while you make the sauce.
Cook Bacon and Build Sauce:
In a large skillet, cook bacon until crisp. Remove bacon, chop, and reserve for later. Drain excess fat, add butter and melt until foaming. Sauté the garlic for just a minute, then pour in cream, stirring well. Whisk in Parmesan, salt, and pepper until you have a thick, smooth sauce.
Add Spinach:
Stir in baby spinach, letting it wilt gently into the sauce. Stir patiently so the greens cook but keep their vibrant color.
Combine and Simmer:
Nestle baked meatballs into the skillet, letting them simmer in the sauce for two more minutes. This melds the flavors without drying out the meat.
Serve and Garnish:
Plate meatballs and spinach Alfredo sauce over your favorite pasta. Top with chopped bacon and a sprinkle of fresh parsley. The contrast of creamy sauce and salty crunch is unbeatable.
A spoon is in a bowl of food. Save This
A spoon is in a bowl of food. | yummywithmia.com

Ricotta is my secret favorite ingredient here It keeps the meatballs impossibly moist and almost cloud like One of my kids calls them the best meatballs ever and asks for them instead of takeout

Storage Tips

Leftovers store beautifully in an airtight container in the fridge for up to three days. The sauce thickens when cool so just add a splash of milk and reheat gently on the stove. Avoid microwaving too long to keep everything lush.

Ingredient Substitutions

Swap turkey for chicken for a slightly stronger flavor. Prefer a meat free meal? Use a good vegan ricotta and plant protein crumbles. Gluten free breadcrumbs work well too. If you cannot find sun dried tomatoes try finely diced roasted red pepper.

A white bowl filled with meatballs and greens. Save This
A white bowl filled with meatballs and greens. | yummywithmia.com

Serving Suggestions

These meatballs beg for a cozy bed of pasta; try fettuccine or penne. Crusty bread on the side makes sure no sauce goes to waste. If you love extra veggies, try serving with roasted zucchini or a simple green salad.

A Taste of Italy at Home

Chicken meatballs in Alfredo sauce nod to traditional Italian comfort food but with a twist. The ricotta is an old family trick from my Italian aunt and sun dried tomatoes add bold new energy. Serve this for a Sunday family dinner or anytime you want to bring a little trattoria magic to your table.

Common Questions

→ How do you keep chicken meatballs juicy?

Soak breadcrumbs in milk before mixing with ground chicken and ricotta, which helps the meatballs stay moist and tender during baking.

→ Can I use turkey instead of chicken?

Yes, ground turkey works well as a substitute and yields similar texture and flavor within the meatballs.

→ What’s the best way to serve this dish?

Serve the meatballs with creamy spinach Alfredo over spaghetti, fettuccine, or alongside crusty bread for soaking up the sauce.

→ Can I make the sauce ahead of time?

Prepare the Alfredo sauce in advance and gently reheat before tossing with freshly baked meatballs for best results.

→ What can I use instead of sun-dried tomatoes?

Chopped roasted red peppers or finely diced cooked mushrooms add a similar robust flavor.

Chicken Ricotta Meatballs Alfredo

Juicy chicken ricotta meatballs in spinach Alfredo, finished with bacon and sun-dried tomatoes for a savory touch.

Preparation Time
25 Minutes Required
Cooking Time
30 Minutes Required
Overall Time
55 Minutes Required
Created By: Mia

Recipe Type: Weeknight Dinners

Skill Level: Moderate

Recipe Origin: Italian

Output: 4 Portions

Diet Preferences: ~

What You Need

→ Meatballs

01 1/2 cup Italian breadcrumbs or regular breadcrumbs
02 1/2 cup milk
03 1 medium onion, very finely chopped
04 3 garlic cloves, minced
05 1/4 cup fresh parsley, finely chopped
06 1/4 cup sun-dried tomatoes, finely chopped
07 1.5 pounds (700 grams) ground chicken or turkey
08 6 ounces (approximately 3/4 cup) whole milk ricotta
09 1 large egg
10 1/3 cup freshly grated Parmesan cheese
11 1 teaspoon Italian seasoning
12 Salt, to taste

→ Alfredo Sauce

13 6 bacon strips
14 4 tablespoons butter
15 2 garlic cloves, minced
16 1 1/2 cups heavy cooking cream (35% fat)
17 1/2 teaspoon salt
18 1/4 teaspoon pepper
19 2 cups freshly grated Parmesan cheese
20 5 ounces (150 grams) baby spinach
21 1 tablespoon fresh parsley, for garnish

How to Make It

Step 01

Preheat oven to 450°F (235°C). Line a large baking sheet with parchment paper.

Step 02

In a medium bowl, combine the breadcrumbs with milk and set aside to soak for 2 minutes.

Step 03

Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor. Pulse until finely chopped.

Step 04

In a large bowl, combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt. Mix just until combined.

Step 05

Shape into 18-20 (2.5-inch) meatballs and place on the prepared baking sheet. Spray with cooking oil. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through.

Step 06

In a large skillet, fry bacon until crispy. Remove bacon, then melt butter in the same pan. Add minced garlic and sauté briefly. Pour in heavy cream, season with salt and pepper, and whisk in Parmesan cheese until melted. Add baby spinach and cook until wilted.

Step 07

Add the baked meatballs to the skillet with the sauce. Simmer for 2 more minutes to allow flavors to blend.

Step 08

Serve the Chicken Ricotta Meatballs and Spinach Alfredo Sauce over pasta of your choice. Sprinkle with chopped bacon and fresh parsley for garnish.

Helpful Tips

  1. Chicken Ricotta Meatballs in Spinach Alfredo Sauce combines tender, juicy meatballs with a rich and creamy spinach Alfredo sauce. Perfect for a memorable dinner that will delight everyone at the table.

What You'll Need

  • Large baking sheet
  • Parchment paper
  • Medium bowl
  • Food processor
  • Large mixing bowl
  • Large skillet

Allergy Details

Review ingredients for allergens and reach out to a healthcare expert with concerns.
  • Contains dairy (milk, ricotta, cream, Parmesan cheese)
  • Contains gluten (breadcrumbs)
  • Contains eggs

Per-Serving Nutrition Info

Please view this nutritional data as an estimate and not a replacement for professional guidance.
  • Calories: 680
  • Fat Content: 50 g
  • Carbohydrates: 18 g
  • Protein Content: 44 g