Tender chicken ricotta meatballs in creamy spinach Alfredo — low-carb, sugar-free, and ready in 40 minutes.
These high-protein chicken ricotta meatballs are soft, juicy, and swimming in a rich spinach Alfredo sauce. Ground chicken mixed with ricotta and Parmesan bakes into tender meatballs, then gets coated in a creamy garlic-spinach sauce. Every serving delivers 32 g of protein and only 4 g net carbs.
Low-carb, sugar-free, and perfect for a comforting weeknight dinner.
| Prep | Cook | Servings | Protein | Net Carbs | Calories |
|---|---|---|---|---|---|
| 15 min | 25 min | 4 | 32g | 4g | 420 |
Why you’ll love these meatballs
- 32g protein per serving — a complete high-protein meal
- Only 4g net carbs and fully sugar-free
- Soft ricotta-chicken meatballs in creamy spinach Alfredo
- Ready in about 40 minutes
- Restaurant-style comfort food without the carbs
- Great for leftovers or meal prep
Health notes
High protein: Chicken, ricotta, and Parmesan deliver the protein.
Low carb: No breadcrumbs — ricotta keeps the meatballs tender.
Sugar-free: The Alfredo sauce uses cream and cheese only.
One-pan style: Sauce comes together while the meatballs finish.
Key element — don’t overwork the meat
Mix the chicken just until combined. Overmixing makes the meatballs dense instead of tender.
Ingredients
Meatballs
- 1 lb (450g) ground chicken
- ½ cup whole-milk ricotta
- ¼ cup grated Parmesan
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 2 Tbsp almond flour if the mixture feels too wet
Spinach Alfredo Sauce
- 1 Tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Optional: pinch of nutmeg
Swaps
Turkey: Use ground turkey instead of chicken.
Air fryer: Cook the meatballs at 375°F (190°C) for 12–15 minutes.
Extra cheesy: Stir a little cream cheese into the sauce.
Herb boost: Add fresh parsley or basil at the end.
Instructions
1. Preheat and mix
Preheat oven to 400°F (200°C). In a bowl, gently mix ground chicken, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined.
2. Form the meatballs
Scoop and roll into 12–14 meatballs. Place on a parchment-lined baking sheet.
3. Bake
Bake 18–22 minutes until cooked through and lightly golden.
4. Make the sauce
While the meatballs bake, melt butter in a skillet over medium heat. Add garlic and cook 30 seconds. Pour in the cream and simmer 3–4 minutes. Stir in Parmesan until smooth, then add the spinach and cook until wilted. Season with salt, pepper, and nutmeg if using.
5. Combine and serve
Add the baked meatballs to the sauce and spoon the Alfredo over them. Simmer 1–2 minutes, then serve hot.
Pro tips
- Mix the meatball ingredients gently so they stay tender.
- If the mixture feels too wet, add a spoonful of almond flour.
- Don’t let the cream boil hard or the sauce can separate.
- Fresh spinach wilts quickly — add it at the end.
- These reheat well; add a splash of cream if the sauce thickens.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 28g |
| Sodium | 620mg |
Variations
Mushroom Alfredo
Sauté sliced mushrooms with the garlic before adding the cream.
Spicy version
Add red pepper flakes to the meatballs and a pinch to the sauce.
Air-fryer meatballs
Cook at 375°F (190°C) for 12–15 minutes, then finish in the sauce.
Extra greens
Stir in more spinach or a handful of chopped kale.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store meatballs and sauce together |
| Freezer | Up to 2 months | Freeze in portions; thaw and reheat gently |
| Reheat | Stovetop or microwave | Add a splash of cream if the sauce thickens |