
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.

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.

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.