How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These Chicken Ricotta Meatballs with Spinach Alfredo Sauce bring comfort food to a whole new level of lightness. Tender, juicy meatballs made with lean ground chicken and creamy ricotta are baked to perfection, then smothered in a velvety spinach Alfredo sauce that’s both rich and wholesome. It’s the kind of dish that feels indulgent but fits beautifully into a balanced, mindful meal plan.

Why You’ll Love This Recipe

Light Yet Satisfying – High in protein and full of creamy flavor, without the heaviness.
Juicy, Tender Meatballs – Ricotta adds softness and moisture to every bite.
Veggie Boost – Spinach sneaks in extra nutrients while adding color and flavor.
Weeknight Friendly – Quick enough for a busy night, impressive enough for guests.

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ½ cup part-skim ricotta cheese
• 1 egg
• ¼ cup grated Parmesan cheese
• ¼ cup whole wheat breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Spinach Alfredo Sauce:

• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or low-fat milk)
• 2 tbsp reduced-fat cream cheese
• ¼ cup grated Parmesan cheese
• 1½ cups fresh spinach, chopped
• Salt and pepper to taste

Instructions

1. Prep and Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with nonstick cooking spray.

2. Mix the Meatballs
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix until just combined.

3. Form and Bake
Shape into 16 small meatballs and place on the prepared baking sheet. Bake for 18–20 minutes, or until cooked through and lightly golden.

4. Make the Sauce
While the meatballs bake, heat olive oil in a nonstick skillet over medium heat. Sauté garlic for 1 minute until fragrant. Add almond milk and bring to a low simmer. Stir in cream cheese and Parmesan, whisking until smooth.

5. Add Spinach
Stir in the chopped spinach and cook for 2–3 minutes until wilted and the sauce thickens slightly. Season with salt and pepper.

6. Combine and Serve
Add the baked meatballs to the skillet and coat with the creamy spinach Alfredo. Serve warm over zucchini noodles, whole grain pasta, or steamed veggies.

Nutritional Information (Per Serving)

Calories: 280
Protein: 28g
Fat: 14g
Carbohydrates: 8g
Sugar: 2g
Fiber: 1g

Tips for Success

• Don’t Overmix – Mix meatball ingredients gently to keep the texture tender.
• Add Spinach Last – This preserves its color and delicate flavor.
• Thicken Sauce Gently – Simmer low and slow for a creamy Alfredo without breaking.
• Pair It Well – Great with veggie noodles, spaghetti squash, or a side salad.

Why This Recipe Works

By using lean chicken and ricotta, these meatballs stay juicy and flavorful without added fat. The Alfredo sauce is made lighter with almond milk and reduced-fat cream cheese, and the spinach adds color and nutrients. It’s a perfect harmony of creamy comfort and balanced nutrition.

Chicken Ricotta Meatballs with Spinach Alfredo is a dinner that delivers all the creamy, savory satisfaction you crave—without the heaviness. It’s easy to make, packed with flavor, and versatile enough for a busy weeknight or a cozy weekend meal. Comfort food just got a wholesome upgrade.