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Chicken Ricotta Meatballs with Spinach Alfredo (Easy High Protein Keto Dinner)
Jenna Parker

Chicken Ricotta Meatballs with Spinach Alfredo (Easy High Protein Keto Dinner)

Tender chicken ricotta meatballs smothered in a creamy spinach Alfredo sauce, perfect for keto and high-protein diets. This pork-free, alcohol-free recipe delivers rich flavor and satisfying texture with no gluten or added sugars.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds ground chicken
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup grated fresh Parmesan
  • 1 large egg
  • 1/4 cup almond flour
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup olive oil (for sautéing)
  • 1 cup heavy cream
  • 4 cups fresh spinach
  • 1 cup grated Parmesan (1/2 cup for serving)
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter
  • 1 cup sun-dried tomatoes (rehydrated, optional)
  • 1/4 cup chopped fresh parsley

Method
 

  1. Preheat oven to 400°F (200°C)
  2. In a large bowl, add ground chicken, ricotta, Parmesan, egg, almond flour, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently until combined
  3. Form mixture into 20-24 meatballs (1 1/2-inch diameter)
  4. Heat olive oil in a large oven-safe skillet. Sear meatballs until golden brown (3-4 minutes per side)
  5. Transfer skillet to oven. Bake for 15-18 minutes until chicken reaches 165°F
  6. Meanwhile, make Alfredo sauce: In a saucepan, melt butter over medium heat. Add heavy cream and 1 1/2 cups Parmesan. Simmer 5 minutes, stirring until smooth. Stir in spinach (massaged if needed) and cooked garlic. Add nutmeg and sun-dried tomatoes if using
  7. Toss meatballs into saucepan, coat in sauce, and return to oven 5-7 minutes for flavor infusion
  8. Serve meatballs in lettuce wraps or zucchini noodles, garnished with remaining Parmesan and parsley

Notes

For structured meatballs without breadcrumbs, use 1/4 cup crushed pork rinds substitute or increase almond flour by 2 tablespoons
Sauce can be made ahead and reheated gently
Meatballs freeze well for 2-3 months