Baked Chicken Ricotta Meatballs

There’s something soul-soothing about the comforting aroma of a creamy, hearty dish wafting through a warm kitchen. I still remember coming home from school to find my mom rolling meatballs by hand, her fingers working quickly as she talked about her day. Her Southern-style baked chicken meatballs with ricotta and a velvety spinach Alfredo sauce were the kind of meal that made everything feel right in the world.

What makes this Baked Chicken Ricotta Meatballs so perfect? It’s ideal for beginner cooks: simple ingredients, one baking sheet, and just a skillet for the sauce. You get all the indulgence of a creamy, cheesy meal with the lightness of ground chicken and nutrient-packed spinach. If you’re looking for an easy sheet pan dinner that feels like a hug in a bowl, this lemon herb-inspired twist on a traditional dish might just become your new favorite.

Why This Recipe is Special

This Baked Chicken Ricotta Meatballs marries the homestyle comfort of the South with a creamy Italian flair. Baked chicken ricotta meatballs offer a lighter, healthier alternative to traditional beef versions, and the spinach Alfredo sauce adds creamy richness without being overly heavy. It’s also incredibly flexible—great for weeknights, yet elegant enough for Sunday dinner. Plus, the entire dish can be prepped in under 30 minutes and ready in just under an hour, making it a standout among quick and healthy meals.

Ingredients and Preparation

Ground Chicken
Leaner than beef but still tender when mixed with ricotta, ground chicken is the protein base. It absorbs flavors well and cooks quickly.

Ricotta Cheese
Adds creaminess and moisture to the meatballs, keeping them soft and rich inside.

Egg
Acts as a binder to hold everything together.

Parmesan Cheese
Brings salty, nutty depth and helps create a golden crust on the meatballs.

Breadcrumbs
Give structure to the meatballs while keeping them airy and light.

Garlic
Infuses bold flavor throughout the dish—aromatic and essential for depth.

Fresh Parsley
Adds brightness and a fresh herbal note to balance the richness.

Salt, Black Pepper, Paprika
Essential seasoning trio that lifts all other flavors—paprika adds subtle warmth.

Olive Oil
Used for baking and sautéing—adds moisture and richness.

Fresh Spinach
Wilts into the sauce, adding color, nutrients, and earthiness.

Heavy Cream + Milk
These combine to form a luscious Alfredo base—creamy but not too thick.

Nutmeg
Just a pinch enhances the sauce’s warmth and complexity.

Alternative Ingredients

• Swap ground chicken with turkey for a leaner flavor or use a chicken-pork blend for richness.
• Use cottage cheese instead of ricotta for a lighter texture.
• Try kale or arugula in place of spinach.
• Replace breadcrumbs with crushed oats or almond flour for a gluten-free option.

Step-by-Step Instructions

Step 1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to ensure easy cleanup and even cooking.

Step 2
In a large mixing bowl, combine ground chicken, ricotta cheese, an egg, Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Use your hands or a spatula to mix until everything is just combined—don’t overwork it to keep the meatballs tender.

Step 3
Shape the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet. Drizzle lightly with olive oil to promote browning.

Step 4
Bake for 20–25 minutes until golden brown and firm to the touch. To check doneness, cut one open—there should be no pink in the center.

Step 5
While the meatballs bake, prepare the Alfredo sauce. In a skillet over medium heat, add a bit of olive oil and sauté the chopped spinach for 3–4 minutes until wilted.

Step 6
Stir in the cream, milk, Parmesan, nutmeg, salt, and pepper. Keep stirring until the sauce thickens and clings to the back of a spoon—this usually takes about 5–7 minutes.

Step 7
Gently add the cooked meatballs to the skillet and toss to coat them in the sauce. Let them simmer together for a minute so the flavors meld.

Beginner Tips and Notes

• Meatball Texture: If your mix feels too wet, add a touch more breadcrumbs; if too dry, a splash of milk or extra ricotta will fix it.
• Browning Trouble: If meatballs brown too quickly, loosely cover with foil halfway through baking.
• Alfredo Sauce Splitting? Lower the heat—high temps can cause cream sauces to separate.
• Prep Smart: Chop spinach and parsley ahead of time and pre-grate your cheese to streamline your cooking.

Serving Suggestions

Serve these Baked Chicken Ricotta Meatballs over creamy mashed potatoes, fluffy rice, or your favorite pasta for a filling meal. For a lighter plate, try them atop sautéed zucchini noodles or cauliflower rice. Add a crisp arugula or spinach salad on the side with a lemon vinaigrette to cut through the richness. Crusty bread is a must to soak up every bit of the Alfredo sauce.

Leftovers store well in the fridge for up to 3 days—just reheat gently on the stove with a splash of milk to revive the sauce. You can also freeze the meatballs separately for up to a month.

Conclusion

This Baked Chicken Ricotta Meatballs

inspired twist on Southern-style baked meatballs is the kind of meal that transforms everyday ingredients into something extraordinary. Whether you’re new to cooking or just looking for a no-fuss dinner that delivers flavor and comfort, this easy sheet pan dinner has you covered. Give it a try, and don’t forget to drop a comment below—I’d love to hear how it turned out for you or how you made it your own.

FAQ About Baked Chicken Ricotta Meatballs

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