Creamy Chicken Meatballs Spinach

Moist chicken meatballs packed with creamy ricotta set you up for some serious comfort on a weeknight. While the meatballs are baking, you'll whip up a dreamy Alfredo sauce bursting with spinach. Every mouthful gets wrapped in cheesy goodness with a dose of fresh flavor. Honestly, I discovered this dish last winter when my dinner ideas felt stuck in a rut, and now my whole family asks for it all the time.

The first time I tried these meatballs, my husband—who usually avoids the kitchen—walked in just to figure out what smelled so good. He ended up hanging around, waiting for dinner, which never happens with our normal meals. Now, anytime I mention making them, he grabs a bowl and helps out. That's how you know they're a hit!

Delicious Essentials

• Mozzarella cheese: Melts into gooey stretches that make the sauce super tempting. Go for part-skim, low-moisture if possible.
• Heavy cream: Gives you that classic Alfredo flavor you want coating each spoonful. Substitutes won’t quite cut it for the real-deal taste.
• Ricotta cheese: That extra-creamy element that stops dried out chicken in its tracks. It’s why these meatballs are always moist.
• Parmesan cheese: Adds a salty bite and melts like magic—definitely grate it fresh if you can.
• Breadcrumbs: Help hold everything together and keep the texture on point. Panko or regular both work here.
• Ground chicken: Lighter than beef but still juicy and full of flavor. Skip extra lean for better results.
• Fresh spinach: Wilts down and adds a pop of green that balances all the rich creaminess. Baby spinach is easy—just toss it in.
• Fresh garlic: Brings out savory depth in both the meatballs and the sauce. Fresh always tastes best, but pre-chopped garlic gets the job done fast if needed.
• Italian herbs: Dried basil and oregano inside the meatballs and a splash of Italian blend in the sauce—no fuss, classic taste.

Save

Unforgettable Dinner Moments

Mixing Up the Meatballs

Crank up your oven to 400°F and spray a baking sheet lightly. Grab your ingredients first. Gently combine the chicken, ricotta, breadcrumbs, egg, chopped garlic, grated Parmesan, dried herbs, a pinch of salt, and pepper in a big bowl. Use your hands and don’t overdo it—mix it just enough to come together so you keep them super tender. Treat the mix gently like you would fluffy dough.

Rolling and Baking

Slightly wet hands make rolling meatballs a breeze—just scoop about two tablespoons and roll them between your palms. Set them spaced out on the baking sheet. They’ll look a bit softer than beef ones because of the ricotta, so don’t worry if they’re not firm. Baking will make sure they set up nice and keep all that moisture inside.

Starting the Sauce

While those bake (give them 18 to 20 minutes), get moving on your sauce. Pour a little olive oil into a big skillet and warm it over medium heat. Toss in chopped garlic and give it a quick stir till it smells great—watch it close, garlic turns bitter fast if it cooks too long. Dump in the spinach and mix it in—don’t be surprised if it cooks down to nearly nothing.

Finishing the Sauce

Next, pour the heavy cream over your spinach and let it start bubbling slowly. About five minutes will get it a little thick. Now dump in both cheeses and stir till you’re left with a smooth, creamy sauce. The longer you cook, the thicker it gets and it’ll coat your meatballs beautifully. Add your Italian herbs, more salt and pepper, and taste as you go so it’s just how you want it.

When I was a kid, my grandma made meatballs with ricotta too, but she stuck with beef. She always insisted on mixing by hand, claiming that's how you know when it's perfect. I catch myself doing the same, looking for that just-right texture where everything sticks together but still feels light. It's cool carrying on her habits with my own spin.

How to Serve It Up

These meatballs are at their best tumbled over noodles like fettuccine or pappardelle—the sauce just hugs every strand. Want to go lighter? Roast some spaghetti squash or swirl up zoodles. A tangy salad on the side is awesome to balance the rich sauce. If you’re feeding friends, put out some crusty bread to mop up every bit—people will fight for the last drops.

Ways to Switch Things Up

Change things by tossing sautéed mushrooms into the sauce for extra savory. For a little Mediterranean kick, add chopped sun-dried tomatoes and spinach right at the end. If you want heat, sprinkle in red pepper flakes or hide a mozzarella cube in each meatball for a melty center surprise. You can even trade out chicken for turkey if that's what you have in your fridge.

Stay-Delicious Storage

Leftovers keep great in a sealed container in the fridge for up to three days. They actually get tastier after a night as all the flavors blend. Reheat the next day on the stove with a splash of milk if your sauce thickened. If convenience is your thing, you can bake the meatballs in advance and store them apart from the sauce. Heat them together with fresh sauce for 10 minutes when you're ready to eat.

Save

Smart Kitchen Moves

• Dampen your hands just a bit before shaping—no sticky mess
• Let the sauce bubble with no lid if it needs to get thicker; slap the lid on if it’s boiling down too quickly
• If you want to know when your meatballs are cooked, use an instant-read thermometer and look for 165°F inside

I've tinkered with every kind of meatball over the years—my nonna used beef, veal, pork, you name it. Turkey meatballs were fun but these chicken-ricotta ones are on another level. That ricotta just upgrades basic chicken into something special enough for a celebration. When life’s busy and I need a dinner that'll please a crowd with almost no fuss, this is the one I reach for every time.

Recipe FAQs

→ How can I make this gluten-free?

Switch the breadcrumbs to gluten-free ones when mixing the meatballs.

→ Can I prep the meatballs a day ahead?

Absolutely, just bake them in advance and reheat when you’re ready for the sauce.

→ What sides go well with this?

Serve it over pasta, zucchini spirals, or with some toasty bread on the side.

→ Can turkey replace chicken here?

Sure, ground turkey is a great substitute and works just as nicely.

→ What’s the best way to store leftovers?

Pop them into a sealed container and refrigerate for up to three days. Heat gently before serving.