Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Chicken Ricotta Meatballs with Alfredo Sauce is a rich and savory recipe that will quickly become a household favorite. The meatballs can be prepped ahead of time and even frozen as part of weekly meal prep.
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This Alfredo sauce is the same one from my cheese tortellini Alfredo recipe — with the addition of spinach and an optional twist. Try my chicken pesto tortellini if you love flavors like this.
Love meatballs? Try my saucy butter chicken meatballs recipe.
Why You Should Make This
Ingredients Notes
- Ground Meat: This is a chicken meatball recipe, but feel free to use ground turkey or any other meat: veal, pork, beef, etc. My favorite way to make these meatballs is with chicken thighs I’ve ground myself, including the skin.
- Gluten-free version: Use gluten-free breadcrumbs.
- Cheese: Use Parmesan or Pecorino for the Alfredo sauce.
- Control the Salt: Be mindful when seasoning—since both Pecorino Romano/Parmigiano and ricotta cheese are naturally salty, it’s a good idea to taste the sauce before adding extra salt. If you’re unsure about the meatballs, you can fry a spoonful of the mixture up and taste it first.
Chicken Ricotta Meatballs with Spinach Alfredo Sauce Instructions & Process Photos
Steps 1-2:
Preheat your oven to 400°F.
In a large bowl, mix the ground chicken, egg, breadcrumbs, ricotta, garlic powder, oregano, thyme, rosemary, paprika, onion, salt, and pepper.
Knead the mixture well until combined. Shape the mixture into golf-ball-sized meatballs and place them on a parchment-lined baking tray. Bake for 25-30 minutes until golden and cooked through. The internal temperature should be 165°F (74°C).
Steps 3-4:
While the meatballs bake, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 1 minute without browning.
For the egg yolk version, pour in the milk and heavy cream, stirring occasionally.
In a small bowl, whisk the egg yolk. Slowly temper the yolk by adding a few tablespoons of the hot milk mixture to the yolk while whisking, then stir the yolk into the sauce.
Cook on low heat until the sauce thickens, about 3-4 minutes.
For the flour-roux version, after cooking the garlic, whisk in ¼ cup all-purpose flour and cook for 1-2 minutes to form a roux. Gradually add the milk and heavy cream, whisking until smooth. Let it simmer until the sauce thickens.
Step 5-6:
Once the sauce has thickened, add the chopped spinach and cook for 6-7 minutes until the spinach is tender and wilted. Stir in the Parmesan or pecorino cheese, nutmeg, salt, and pepper. If the sauce becomes too thick, add a bit more milk to adjust the consistency.
Once the meatballs are done, transfer them into the spinach Alfredo sauce and stir gently to coat. Serve hot with pasta, rice, or bread, and garnish with fresh parsley and extra black pepper, if desired.
Try my Longhorn Parmesan Crusted Chicken, Marry Me Chicken Orzo, and Chicken Paprikash recipes.
Recipe FAQs
Storing: To store any leftovers, place the chicken meatballs and Alfredo sauce in an airtight container and refrigerate for up to 3-4 days.
Reheating:
Reheat the meatballs and sauce in a skillet over low to medium heat, stirring occasionally. Add a small splash of milk or water to the Alfredo sauce to help restore its creamy texture as it warms.
Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until heated through. Add milk if the sauce becomes too thick.
Avoid using high heat, as it can cause the sauce to separate.
Freezing Raw Meatballs:
After forming the meatballs, place them on a parchment-lined baking tray in a single layer. Freeze the tray for 2-3 hours, or until the meatballs are solid.
Once frozen, transfer the raw meatballs into an airtight container or a freezer-safe bag. Label the container with the date. Raw meatballs can be frozen for up to 3 months.
To cook frozen raw meatballs:
Preheat your oven to 400°F. Place the frozen meatballs on a parchment-lined baking tray and bake for 30-35 minutes, or until fully cooked and golden brown.
Freezing Cooked Meatballs:
Allow the cooked meatballs to cool completely.
Arrange them in a single layer on a baking tray and freeze for 2-3 hours until solid. Transfer the frozen meatballs to an airtight container or freezer-safe bag and label with the date. Cooked meatballs can be frozen for up to 3 months.
To reheat cooked frozen meatballs:
Oven Method: Preheat your oven to 350°F. Place the frozen cooked meatballs on a baking tray and cover with foil. Bake for 20-25 minutes until heated through.
Skillet Method: Add the frozen cooked meatballs to a skillet over low to medium heat. Cover and cook, turning occasionally, until fully reheated. Add a little broth or water to prevent them from drying out
Freezing Alfredo sauce can be tricky because the cream and cheese can sometimes separate when thawed. However, with the right method, you can freeze and reheat it successfully.
To freeze Alfredo sauce, first allow it to cool completely to room temperature. Divide the sauce into smaller portions and store them in airtight containers or freezer-safe bags. If using containers, leave a little room at the top for the sauce to expand as it freezes. Label the containers with the date, and freeze the sauce for up to 3 months.
When you’re ready to reheat, thaw the sauce in the refrigerator overnight. Once thawed, pour it into a skillet or saucepan and reheat over low heat, stirring frequently. If the sauce is too thick or begins to separate, add a bit of milk, cream, or pasta water to help restore its creamy texture.
Always reheat Alfredo sauce on low heat to avoid breaking or graininess.
If your Alfredo sauce breaks and separates, you can usually fix it. Start by whisking the sauce vigorously over low heat to try to bring it back together. If that doesn’t work, slowly add a bit of warm milk, cream, or pasta water while whisking constantly. This can help re-emulsify the sauce.
You can also mix a little cornstarch with cold water or milk and whisk it into the sauce to stabilize it. Adding small pieces of room-temperature butter while whisking can also help restore a smooth texture.
My Top Tips for the Best Chicken Meatballs with Alfredo Sauce
If you tried this Chicken Ricotta Meatballs with Spinach Alfredo Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Equipment
- Large mixing bowl
- Baking tray lined with parchment paper
- Skillet or saucepan for Alfredo sauce
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Ingredients
For Chicken Meatballs
- 2 lbs ground chicken
- 1 large egg
- ¾ cup breadcrumbs plain or Italian seasoned
- ½ cup ricotta cheese
- 1 tsp garlic powder
- 2 ½ tsp Italian seasoning
- 1 ½ tsp sweet paprika
- 1 medium onion diced very finely
- 1 tsp sea salt
- 1 tsp black pepper
For Spinach Alfredo Sauce
- 2 cups spinach finely chopped
- 5 tbsp butter unsalted
- 4 cloves garlic minced
- 1 ¾ cups whole milk
- 1 cup heavy cream
- 1 egg yolk OR ¼ cup all-purpose flour for thickening
- ¼ tsp freshly grated nutmeg
- ⅓ cup parmesan cheese or pecorino
- ½ tsp seal salt
- ½ tsp black pepper plus more to taste and for serving if desired
Instructions
- Prepare the Chicken Meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, breadcrumbs, ricotta cheese, garlic powder, Italian seasoning, sweet paprika, minced onion, salt, and pepper.
- Knead the mixture thoroughly until well combined. If you wish to taste for salt and seasonings, take a small spoon of the raw meat mixture and fry it until golden. Taste and adjust as required. Keep in mind the Alfredo sauce will also contain salt.
- Shape the mixture into golf-ball-sized meatballs and arrange them on a parchment-lined baking tray.
- Bake the meatballs for 25-30 minutes until golden brown and fully cooked and the internal temperature reaches 165°F (74°C). As the meatballs bake, move on to the sauce. If you're making pasta, get a large pot of boiling water ready to go and follow the package directions.
- Make the Spinach Alfredo Sauce: While the meatballs are baking, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute, being careful not to let it brown.
- If using egg yolk to thicken: Pour in the whole milk and heavy cream, stirring occasionally. In a small bowl, whisk the egg yolk, then temper it by slowly adding a few tablespoons of the hot milk mixture while whisking. Stir the tempered yolk back into the skillet and cook on low heat for 3-4 minutes until the sauce thickens.
- If using flour to thicken: After sautéing the garlic, whisk in ¼ cup of all-purpose flour to create a roux. Cook for 1-2 minutes, then gradually add the milk and heavy cream, whisking continuously until smooth and thickened.
- Once the sauce has thickened, add the finely chopped spinach and cook for 6-7 minutes until the spinach is tender and wilted.
- Stir in the Parmesan cheese, nutmeg, salt, and pepper. If the sauce becomes too thick, adjust the consistency by adding more milk.
- Combine and Serve: Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Stir gently to coat the meatballs with the sauce. Serve hot with pasta, rice, or bread.
Notes
- 1 tsp oregano
- 1 tsp thyme
- ¼ tsp rosemary
- To store any leftovers, place the chicken meatballs and Alfredo sauce in an airtight container and refrigerate for up to 3-4 days.
- To reheat:
Reheat the meatballs and sauce in a skillet over low to medium heat, stirring occasionally. Add a small splash of milk or water to the Alfredo sauce to help restore its creamy texture as it warms. - Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until heated through. Add milk if the sauce becomes too thick.
- Avoid using high heat, as it can cause the sauce to separate.
- See the detailed notes in the recipe article on how to freeze the meatballs separately (raw or cooked) as well as the Alfredo sauce. This recipe makes for phenomenol meal prep and you can pair the meatballs with many other sauces.
Fantastic and simple. I’ve never added an egg yolk to a sauce before but I wanted to make the sauce gluten-free as well as the meatballs and it turned out perfectly well. I did sear and brown the meatballs in a skillet before finishing in the oven too. Thank you, this will be made again.