Can I use ground turkey instead of chicken?

Yes! Ground turkey works just as well in this recipe.

How do I prevent dry meatballs?

Ricotta and breadcrumbs help keep them moist, but be careful not to overbake.

Absolutely! Just thaw and squeeze out excess moisture before adding to the sauce.

Fettuccine is the classic choice, but penne, spaghetti, or even gnocchi work great too.

Use whole wheat pasta, replace heavy cream with Greek yogurt, and swap breadcrumbs for almond flour.

Yes! Add an extra tablespoon of Parmesan or let the sauce simmer longer.

Tender chicken and ricotta meatballs coated in a creamy, flavorful Spinach Alfredo Sauce. A perfect balance of indulgent and nourishing!

Scale

Preheat oven to 400°F (200°C).
In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, onion powder, salt, and pepper.
Shape mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
Lightly spray with cooking oil and bake for 20-25 minutes until golden and cooked through.
For extra flavor, sear baked meatballs in a skillet with a little olive oil.
In a saucepan, melt butter over medium heat and sauté minced garlic for 1 minute.
Add heavy cream and chicken broth, simmering until slightly thickened.
Stir in Parmesan cheese until smooth, then add chopped spinach and cook until wilted.
Season with nutmeg, salt, and pepper.
Add baked meatballs to the sauce and toss to coat.

For a lighter version, substitute heavy cream with Greek yogurt and use almond flour instead of breadcrumbs.

Keywords: chicken, ricotta, meatballs, Alfredo, spinach, creamy, Italian