When you’re craving something rich and comforting but want to keep things slightly lighter than the usual beef and cream-heavy classics, this dish is a perfect middle ground. These chicken ricotta meatballs are tender, juicy, and delicately flavored, thanks to the addition of creamy ricotta and Italian herbs. Paired with a smooth spinach Alfredo sauce, the result is an elegant, restaurant-style meal that’s surprisingly simple to make at home.
What makes this recipe extra special is the texture of the meatballs. Ricotta adds a soft, almost melt-in-your-mouth quality, while Parmesan and breadcrumbs give them just the right structure. They’re pan-seared for a golden crust, then gently simmered in a creamy spinach-infused Alfredo sauce that’s both flavorful and nourishing. This is a fantastic dish for when you want to serve something that feels fancy without needing hours in the kitchen. Whether served over pasta, rice, or scooped up with crusty bread, it’s sure to become a household favorite.
Ideal for family dinners, date nights, or even a small gathering, these meatballs bring together comfort, flavor, and a touch of sophistication—all in one skillet.
Ingredients
(Serves 4)
For the Chicken Ricotta Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko or regular)
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the Spinach Alfredo Sauce:
2 tablespoons butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
1/4 teaspoon nutmeg (optional)
Instructions
In a large bowl, gently mix together the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs (you’ll get around 18–20).
Heat olive oil in a skillet over medium heat. Add the meatballs in batches and cook for 4–5 minutes per side until browned and fully cooked. Set them aside.
Using the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 2–3 minutes.
Pour in the heavy cream and bring to a gentle simmer. Add Parmesan, nutmeg (if using), salt, and pepper. Let the sauce cook for 2–3 minutes to thicken slightly.
Return the meatballs to the pan and spoon sauce over them. Simmer for another 2–3 minutes so the flavors blend. Serve hot over pasta, rice, or with warm bread.
Nutritional and Dietary Notes
This dish delivers lean protein from the chicken and healthy fats from olive oil and cream. Ricotta and Parmesan add calcium and richness, while spinach boosts the dish with fiber and essential vitamins. It’s naturally gluten-free if you use gluten-free breadcrumbs, and it can be made low-carb by skipping pasta or bread.
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