Low Sugar Low Carb Chicken Ricotta Meatballs with Spinach Alfredo
These Chicken Ricotta Meatballs with Spinach Alfredo are tender, creamy, and packed with comforting flavor while staying low in carbs and sugar. Juicy chicken meatballs are blended with creamy ricotta cheese, baked until golden, then coated in a rich spinach Alfredo sauce that feels restaurant-quality without the heaviness of traditional pasta dishes.
This recipe is ideal for weeknight dinners because it feels indulgent but uses simple ingredients and comes together easily. It is also meal-prep friendly and reheats beautifully, making it perfect for busy schedules.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6
Why You’ll Love This Recipe
- Low carb and low sugar
- Extra juicy ricotta meatballs
- Creamy spinach Alfredo sauce
- High in protein
- Great for meal prep
- Family-friendly comfort food
Ingredients
Chicken Ricotta Meatballs
- 1 pound ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/3 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons almond flour
- 1 tablespoon olive oil
Spinach Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated parmesan cheese
- 2 cups fresh spinach
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Optional Serving Ideas
- Zucchini noodles
- Cauliflower mash
- Roasted broccoli
- Spaghetti squash
Instructions
Step 1: Prepare the Meatball Mixture
Preheat the oven to 400°F (200°C). In a large bowl, combine ground chicken, ricotta cheese, parmesan, egg, garlic, Italian seasoning, onion powder, paprika, almond flour, salt, and black pepper. Mix gently until combined.
Step 2: Shape the Meatballs
Lightly oil your hands and form the mixture into medium-sized meatballs. Place them on a parchment-lined baking sheet.
Step 3: Bake the Meatballs
Brush or drizzle the meatballs with olive oil. Bake for 20 to 25 minutes until golden and cooked through.
Step 4: Start the Alfredo Sauce
While the meatballs cook, melt butter in a large skillet over medium heat. Add garlic and cook for about 1 minute until fragrant.
Step 5: Make the Sauce Creamy
Pour in the heavy cream and bring to a gentle simmer. Stir in parmesan cheese slowly until melted and smooth.
Step 6: Add the Spinach
Add fresh spinach and cook until wilted. Season with nutmeg, salt, and black pepper.
Step 7: Combine Everything
Transfer the baked meatballs into the Alfredo sauce. Spoon the sauce over the meatballs and simmer for 3 to 5 minutes so the flavors blend together.
Step 8: Serve
Serve hot over zucchini noodles, spaghetti squash, or roasted vegetables for a complete low-carb meal.
Tips for the Best Chicken Ricotta Meatballs
- Do not overmix the meatball mixture
- Ricotta helps keep the chicken tender and juicy
- Fresh parmesan gives the best Alfredo texture
- Add crushed red pepper for extra heat
- Let the meatballs rest for a few minutes before serving
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat to keep the Alfredo sauce creamy.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 31g
- Net Carbs: 5g
- Fat: 30g
- Sugar: 2g