- Preheat and prep —
Heat oven to 400°F (200°C). Line a baking sheet with parchment. - Mix meatball ingredients —
Combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika until just mixed. - Shape and bake —
Form golf ball–size meatballs and place on the sheet. Drizzle with olive oil. Bake 20–25 minutes until browned and 165°F (74°C) internal. Optional: broil 1–2 minutes for deeper color. - Sauté spinach —
In a large skillet over medium heat, warm olive oil. Add spinach and cook 3–4 minutes until wilted. - Build Alfredo —
Lower heat; add heavy cream and milk. Whisk in Parmesan, nutmeg, and a pinch of salt and pepper. Simmer gently 5–7 minutes until creamy. - Combine and serve —
Transfer baked meatballs to the skillet and toss to coat. Serve over pasta, rice, or zucchini noodles.
Troubleshooting & Tips
- Dry meatballs: Do not overmix; ricotta keeps them moist, but overbaking can dry them out. Pull when they hit 165°F.
- Loose mixture: Chill 10 minutes or add 1–2 tablespoons breadcrumbs until scoopable.
- Grainy sauce: Keep heat low and add Parmesan gradually so it melts smoothly.
- Add-ins: Stir 1/2 teaspoon crushed red pepper into the sauce for gentle heat or swap part of the Parmesan for Asiago.
Storage & Make-Ahead
- Refrigerate: Up to 4 days in an airtight container. Reheat gently, thinning sauce with a splash of milk or cream.
- Freeze: Freeze baked meatballs (without sauce) up to 2 months. Thaw, warm in sauce, and serve.
Why This Recipe Works
Ricotta and Parmesan enrich the chicken, preventing dryness and adding savory depth. Baking yields even cooking and light browning without extra oil. A low, gentle simmer emulsifies cream and cheese into a velvety Alfredo that clings beautifully to the meatballs.
