Can I use another type of cheese in place of ricotta?

Absolutely! Cottage cheese or even cream cheese could work. Blend cottage cheese first to mirror ricotta’s smooth texture, and experiment with seasonings to keep your chicken and ricotta meatballs light and tender.

What pasta pairs best with chicken ricotta meatballs?

Many people enjoy serving chicken and ricotta meatballs with linguine or fettuccine for that classic Alfredo experience. However, any pasta shape you love will cradle the sauce beautifully.

How do I ensure the meatballs stay moist?

The milk-soaked breadcrumbs and ricotta do the heavy lifting here. Additionally, try not to overbake, as that can lead to dryness. Keep an eye on them in the oven, and aim for an internal temperature of 165°F (74°C).

Can I prepare them ahead of time?

Yes! You can form your chicken ricotta meatballs ahead and freeze them uncooked. When you’re ready, let them thaw in the fridge, then bake as instructed. The sauce can also be warmed on the day of serving, ensuring fresh taste every time.

Is it okay to omit the sun-dried tomatoes?

Of course. The sun-dried tomatoes add extra tang, but chicken and ricotta meatballs remain flavorful without them. If you skip the tomatoes, consider adding a dash of chili flakes or more herbs to maintain complexity.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Savory Chicken Ricotta Meatballs with Spinach Alfredo Sauce

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These chicken ricotta meatballs feature a moist and flavorful blend of ground chicken, ricotta cheese, and seasonings, all simmered in a rich Alfredo sauce studded with fresh spinach. Perfect for busy weeknights or elegant gatherings, this dish delivers a restaurant-worthy meal that’s simple to create at home.

Author: Maren Varden
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking + Stove
Cuisine: Italian

Ingredients

Scale

- ½ cup seasoned breadcrumbs

- ½ cup milk

- 1 onion, finely chopped

- 3 cloves garlic, minced

- ¼ cup chopped fresh parsley

- ¼ cup sun-dried tomatoes, finely chopped

- 1½ lbs ground chicken (or turkey)

- ¾ cup ricotta cheese

- 1 large egg

- ⅓ cup freshly grated Parmesan cheese

- ¾ tsp Italian seasoning

- ½ tsp salt

- ¼ tsp freshly ground black pepper

- 1 jar prepared Alfredo sauce

- 6 oz fresh spinach

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Instructions

1. Soak Breadcrumbs: In a medium bowl, combine seasoned breadcrumbs with milk and let them sit for about 2 minutes.
2. Combine Ingredients: In a large mixing bowl, gently mix the ground chicken, soaked breadcrumbs, chopped onion, minced garlic, parsley, sun-dried tomatoes, ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper.
3. Shape Meatballs: Form the mixture into evenly sized meatballs and place on a baking sheet lined with parchment paper and cooking spray.
4. Bake: Cook in a preheated 450°F oven for 15–20 minutes, until golden and fully cooked through.
5. Heat Sauce: In a large pan, warm the Alfredo sauce over medium heat.
6. Wilt Spinach: Add spinach to the sauce and stir until wilted.
7. Combine & Serve: Gently place the meatballs in the pan with the sauce. Let them cook together until the sauce thickens slightly, then serve over your favorite pasta.

Notes

- Mix Gently: Overmixing leads to denser meatballs, so stir just until combined.

- Don’t Skimp on Ricotta: The ricotta is key for a soft, tender interior.

- Watch the Oven: Check meatballs for doneness early, ensuring they stay juicy and don’t dry out.

Nutrition

Serving Size: ~3 meatballs
Calories: 520
Sugar: 5 g
Sodium: 760 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 120 mg

Find it online: https://www.simplitasty.com/chicken-ricotta-meatballs-with-spinach-alfredo-sauce/