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A Complete Guide to Making Chicken Ricotta Meatballs with Alfredo Sauce

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These Chicken Ricotta Meatballs with Alfredo Sauce offer a perfect balance of savory, creamy, and nutritious flavors. Made with lean ground chicken, ricotta cheese, and spinach, these meatballs are a lighter alternative to traditional meatballs, while still delivering a rich and satisfying meal. Paired with a creamy, homemade or store-bought Alfredo sauce, this dish is ideal for a weeknight dinner or a special family meal. Easy to prepare and customizable, these meatballs are a surefire way to impress.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup marinara sauce

Instructions

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the ground chicken, ricotta cheese, breadcrumbs, Parmesan cheese, egg, chopped spinach, minced garlic, oregano, salt, and pepper. Mix until well combined.
  3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
  4. Drizzle the meatballs with olive oil to help them brown during baking.
  5. Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown.
  6. While the meatballs are baking, heat the marinara sauce in a small pot over low heat.
  7. Once the meatballs are done, remove them from the oven and transfer them to a serving dish. Pour the warm marinara sauce over the meatballs and serve.

Notes

  • Make Ahead: The meatball mixture can be prepared in advance and stored in the refrigerator for up to 24 hours. This is a great time-saver for busy weeknights.

  • Freezing: You can freeze both uncooked and cooked meatballs. For uncooked meatballs, freeze them on a baking sheet and then transfer them to a storage bag or container. Cooked meatballs can be stored in the freezer for up to 3 months.

  • Sauce Options: While this recipe suggests using Alfredo sauce, you can switch it up by using marinara or pesto sauce for a different flavor profile.

  • Serving Suggestions: These meatballs can be served over pasta, rice, or even roasted vegetables for a low-carb meal. Try them with a side of sautéed zucchini or spiralized butternut squash for a paleo-friendly meal.

  • Dietary Substitutions: To make this dish gluten-free, use gluten-free breadcrumbs. For a lower-fat version, you can use reduced-fat ricotta and skip the olive oil for baking.

Find it online: https://claradelish.com/a-complete-guide-to-making-chicken-ricotta-meatballs-with-alfredo-sauce/