If you popped by my kitchen on a rainy Tuesday, there’s a good chance you’d catch me rolling these Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, chatting to the cat like it understands carryover cooking. This recipe came form a lazy Sunday when I wanted something creamy but not fussy, and it stuck. The meatballs are tender and a little fluffy thanks to ricotta, and the spinach Alfredo wraps around them like a warm scarf. It’s the kind of dinner that makes the table go quiet for a minute, in a good way.
Also, slight confession. The first time I made these, I overfilled the scoop and wound up with meatballs that could moonlight as tennis balls. Still tastey, but maybe do what I say not what I did. And if a couple look wonky, no worries, they still eat the same.
Why this is the thing I make on busy nights
I make this when I want comfort without babysitting a skillet. My family goes a bit wild for it because the sauce is silky and the meatballs are so tender, and because there are leftovers for lunch that I think taste even better the next day. The ricotta makes the chicken behave, which sounds dramatic, but you know how lean chicken can dry out. Not here. I used to fuss over browning in a pan and splatter everywhere, now I bake and sip tea. Sometimes coffee if the day has been a bit extra.
And the spinach helps me feel like I made a grown up choice. I used to fight clumpy Alfredo, now I whisk slower and add the cheese off the direct heat. Small victory.
What you will need, give or take
For the meatballs:
- 500 g or about 1 pound ground chicken breast or thigh mix I sometimes use turkey if that is what I have
- 1 cup whole milk ricotta drain if it looks very wet my grandmother always insisted on a fancy brand, but honestly any decent tub works fine
- 1 large egg
- 1 small onion, grated or very finely minced I like it grated for tenderness
- 2 cloves garlic, minced
- 1 2 cup panko or soft breadcrumbs I swap in crushed crackers when I am out
- 1 3 cup finely grated Parmesan Parmigiano if you are feeling posh
- 2 tablespoons chopped parsley or basil if that is hanging around
- 1 teaspoon kosher salt, plus a few twisty grinds of black pepper
- Pinch red pepper flakes optional but nice
- Olive oil for brushing
For the spinach Alfredo sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon flour you can skip this and just reduce the cream slowly
- 1 cup heavy cream
- 1 cup milk whole milk is lovely, but 2 percent is fine
- 1 packed cup finely grated Parmesan
- 4 packed cups fresh baby spinach or 250 g frozen spinach thawed and squeezed well
- Pinch of nutmeg
- 1 teaspoon lemon zest and a squeeze of juice optional, but the brightness is chef kiss
- Salt and pepper to taste
To serve totally optional, choose your own adventure:
- Cooked pasta, toasted sourdough, or roasted broccoli
- Extra Parmesan and a handful of chopped herbs
How I make it step by relaxed step
- Preheat the oven to 425 F 220 C. Line a rimmed sheet pan with parchment and lightly brush with olive oil. I sometimes forget the parchment and it is fine, just oil the pan well.
- Mix the meatballs. In a big bowl, combine chicken, ricotta, egg, grated onion, garlic, panko, Parmesan, parsley, salt, pepper, and flakes. Stir with a fork or clean hands until it looks evenly speckled. Do not overmix or it gets dense I learned this the hard way.
- Scoop and roll. Use a medium cookie scoop, about 2 tablespoons, to portion. Roll quickly with damp hands and set on the pan. You should get 18 to 22 meatballs depending on mood and scoop zeal. This is where I usually sneak a tiny taste by frying one mini patty in a teaspoon of oil to check seasoning actually, I find it works better if I do this every time.
- Brush the tops with a little olive oil, then bake 15 to 18 minutes until just cooked through. Aim for 165 F in the center. If you like charts, this one is super helpful US food safety temps.
- Make the sauce while they bake. In a wide saucepan, melt butter over medium heat. Add garlic and let it smell amazing for 30 seconds. Sprinkle in the flour and whisk about 1 minute. Pour in cream and milk slowly, whisking. Bring to a gentle simmer, not a boil. Season with a pinch of salt, pepper, and nutmeg.
- Off the heat, add Parmesan in small handfuls, whisking until smooth and glossy. If it looks a bit weird at this stage, do not worry, it always does. It will smooth out as the cheese melts.
- Stir in the spinach until it wilts. If using frozen, make sure it is squeezed very dry or the sauce can go watery. Add lemon zest and a cheeky squeeze of juice if you like.
- Combine. Slide the meatballs into the sauce and spoon it over them. Let them mingle on low heat for 2 to 3 minutes so they become friends.
- Serve with whatever vehicle you love. I go pasta most nights, but toasted bread is perfect for scooping and yes, the kids will fight for the last one.
Small digression while the sauce simmers. I have a playlist for weeknight cooking, and track three always makes me dance with the wooden spoon. Which, to be fair, is probably why I occasionally forget to grate the Parmesan before I start. On second thought, prep cheese first, dance later.
Notes I wish I knew earlier
- Ricotta moisture matters. If yours is very loose, spoon it into a fine strainer for 10 to 15 minutes. The meatballs hold their shape better.
- Chill the mixture for 15 minutes if it feels too soft to roll. It helps, especially on hot days.
- Grate the Parmesan finely. A zester style grater gives delicate, melty bits. I use this one Microplane zester.
- If you prefer a lighter sauce, use more milk and less cream, then simmer a minute longer to thicken. Do not crank the heat or it can split.
- Want to make your own ricotta It is easier than you think. I like this approachable guide homemade ricotta tutorial.
Variations I have tried
- Spicy tomato night. Skip the Alfredo and warm a quick garlicky tomato sauce, then add a splash of cream right at the end. Different vibe, very good.
- Lemon pepper. Add lemon zest to the meatballs and extra pepper, then keep the sauce simple with more milk than cream. Bright and cozy at the same time.
- Greens swap. Kale works if you shred it tiny and simmer a minute longer. Arugula is tasty too, just wilt it off the heat.
- The one that did not work. I tried a yogurt only sauce once and it curdled into a sad sweater. Maybe with starch it could behave, but I would not recommend it straight up.
Gear I use, and what if you do not have it
- Rimmed sheet pan. I love a sturdy aluminum half sheet. If you only have a casserole dish, use that and add a little oil so the bottoms do not stick.
- Cookie scoop. Helps keep sizes even. No scoop Use two spoons and you are grand.
- Large saucepan or deep skillet for the sauce. In a pinch, a small pot works, just pour the sauce over the meatballs after baking instead of nesting them in.
- Instant read thermometer is great for peace of mind, but if you do not have one, cut into a meatball to check it is no longer pink and the juices run clear.
Storing and reheating without fuss
Fridge up to 4 days in an airtight container. Reheat gently on the stove with a splash of milk or water, stirring so the sauce loosens. Freezer up to 3 months cool fully first, then freeze the meatballs and sauce together or separately. Thaw overnight in the fridge if you can. Though honestly, in my house it never lasts more than a day.
How I like to serve it
We do a big bowl of twirly pasta, add meatballs on top, then spoon extra spinach Alfredo across the lot and shower with Parmesan. On Fridays, I toast thick slices of sourdough and pile meatballs on like tiny sliders, which makes the table go whoa. A bright green salad with lemon dressing is lovely here, and if you are feeling extra, warm peas tossed with mint are a treat.
Pro tips learned the messy way
- I once tried rushing the cheese into a boiling sauce and regretted it because it turned grainy. Take it off the heat first, then add the cheese in small handfuls.
- Overmixing the meat makes it tough. Fold and pat, do not knead like bread. I did that once and it bounced.
- Do not skip salting the meat mixture. I did, and everything tasted weirdly flat. A teaspoon is usually right for the batch size above, then adjust at the table.
- Let the meatballs rest 3 to 5 minutes after baking. Juices redistribute, and it is worth the tiny wait.
FAQ because you asked and I have thoughts
Can I make these ahead
Yes. Roll the meatballs and chill up to 24 hours. Bake straight from the fridge and add 2 to 3 minutes. Or bake, cool, and reheat in the sauce later. I tend to think they taste even better after a little rest.
Can I use low fat ricotta
You can, but the texture is less plush. Whole milk ricotta gives that tender crumb I crave.
No cream on hand What now
Use all milk and thicken gently. A tablespoon of cream cheese can help. Or finish with a knob of butter off the heat for body.
Gluten free option
Skip the flour in the sauce and reduce it a bit longer. Swap the breadcrumbs for gluten free crumbs or blitzed oats. Works a charm.
Can I pan sear instead of bake
Sure, but you will need to cook in batches and they are a bit delicate. Baking is easier, cleaner. But if you want extra browning, sear then finish in the oven.
What if I only have frozen spinach
No biggie. Thaw completely and squeeze like you mean it. Excess water is the enemy of creamy sauce.
Psst, if you want to geek out on equipment, I do like a solid sheet pan like the kind restaurants use. But honestly, use what you have and crack on, mate.