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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

If you’re craving comfort food that feels like a warm hug on a plate, then the Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is your new best friend. This delightful dish marries tender, juicy chicken meatballs packed with creamy ricotta and flavorful herbs, all nestled in a luscious spinach Alfredo sauce that’s rich, velvety, and absolutely irresistible. Whether you’re cooking for a weeknight dinner or impressing guests with something unique and cozy, this recipe brings together the best of Southern charm and Italian comfort in one unforgettable meal.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role, creating a perfect balance of taste, texture, and color. From the lean ground chicken providing lightness to the creamy ricotta adding moisture and richness, these components come together effortlessly for a dish that’s both simple and sophisticated.

  • 1 lb ground chicken: Lean and tender, it forms the base of our meatballs.
  • 1 cup ricotta cheese: Adds creaminess that keeps the meatballs juicy and soft.
  • 1 egg: Binds ingredients together ensuring the perfect meatball texture.
  • ½ cup grated Parmesan cheese: Infuses a nutty, savory note throughout.
  • ½ cup breadcrumbs: Helps hold the meatballs without making them dense.
  • 2 cloves garlic, minced: Gives that warm, aromatic foundation to the flavor.
  • ¼ cup fresh parsley, chopped: Brings a fresh, herbaceous brightness.
  • 1 teaspoon salt: Enhances all the flavors beautifully.
  • ½ teaspoon black pepper: Adds a gentle kick of spice.
  • ½ teaspoon paprika: Contributes a hint of smokiness and a gorgeous color.
  • 3 tablespoons olive oil: For baking the meatballs and sautéing the spinach with richness.
  • 2 cups fresh spinach, chopped: Vital for the green, nutritious component in the Alfredo sauce.
  • 1 cup heavy cream: The base of the Alfredo sauce for lusciousness.
  • ½ cup milk: Balances the cream’s richness for a smooth sauce texture.
  • ¼ teaspoon nutmeg: Just a whisper adds warmth to the sauce without overpowering.
  • Salt and pepper, to taste: To season the spinach Alfredo sauce perfectly.

How to Make Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your meatballs won’t stick and will bake evenly to a perfect golden brown.

Step 2: Prepare the Meatball Mixture

In a large bowl, combine the ground chicken, ricotta cheese, egg, grated Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, pepper, and paprika. Mix well until every ingredient is fully incorporated. This mixture is the heart of the Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe, blending moisture and flavor for a tender bite.

Step 3: Shape the Meatballs

Roll the mixture into golf ball-sized portions, about one tablespoon each, and arrange them evenly on your prepared baking sheet. The uniform size helps them cook consistently and look beautiful on the plate.

Step 4: Drizzle with Olive Oil and Bake

Drizzle 2 tablespoons of olive oil over the meatballs to give them a lovely golden crust as they bake. Pop them in the oven and bake for 20-25 minutes or until they’re cooked through and nicely browned.

Step 5: Sauté the Spinach

While the meatballs are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté until it wilts, about 3-4 minutes. This quick step softens the spinach, prepping it for the creamy Alfredo sauce.

Step 6: Make the Spinach Alfredo Sauce

To the wilted spinach, add heavy cream, grated Parmesan, milk, nutmeg, salt, and pepper. Stir continuously for 5-7 minutes as the sauce thickens to a velvety consistency that perfectly coats the meatballs later. This sauce is a standout element of the Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe, adding richness and depth.

Step 7: Combine Meatballs and Sauce

When the meatballs come out of the oven, gently transfer them into the skillet with the Alfredo sauce. Toss carefully to coat every bite in creamy spinach goodness. This final step brings everything together for a harmonious dish.

Step 8: Serve and Enjoy

Serve these luscious meatballs over your choice of pasta, fluffy mashed potatoes, or steamed rice. Top with extra chopped parsley and Parmesan for that perfect finishing touch.

How to Serve Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Garnishes

Fresh chopped parsley, a sprinkle of grated Parmesan, or even a dusting of smoked paprika perfectly complement the flavors and add a pop of color. A few lemon zest shreds can brighten the richness if you want a zingy twist.

Side Dishes

This dish loves company. Creamy mashed potatoes are classic, but roasted root vegetables or a simple garlic butter green bean side make excellent pairings. A crisp green salad with a light vinaigrette cuts through the creaminess beautifully.

Creative Ways to Present

For a crowd-pleaser, serve the meatballs on toasted baguette slices for mini meatball sliders or use the meatballs and sauce as a topping over polenta for an elevated spin. The vibrant sauce also makes these great for serving as party appetizers in small ramekins.

Make Ahead and Storage

Storing Leftovers

Store leftover meatballs and Alfredo sauce together in an airtight container in the refrigerator for up to 3 days. This keeps the flavors melded nicely and makes reheating effortless.

Freezing

To freeze, place cooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze the sauce separately in a sealed container. Both can be kept for up to 2 months for future delicious meals.

Reheating

Reheat meatballs gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened too much. Avoid microwaving for extended periods to maintain texture and flavor integrity.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey works wonderfully as a substitute and offers a similarly light and tender texture that pairs perfectly with the ricotta and Alfredo sauce.

Is it necessary to bake the meatballs, or can I pan-fry them?

Baking helps the meatballs cook evenly and requires less oil, making them lighter. However, pan-frying is fine if you prefer a crispier crust, just be sure to cook them through completely.

Can I make this recipe dairy-free?

For a dairy-free version, try using vegan ricotta or mashed tofu and substitute the heavy cream and Parmesan with plant-based alternatives, like coconut cream and nutritional yeast.

How can I make the Alfredo sauce thicker?

Simply simmer the sauce a little longer, stirring often, until it reduces to your desired thickness. You can also add a small slurry of cornstarch mixed with cold water for quicker thickening.

Is this recipe suitable for meal prepping?

Definitely! The meatballs store well and pairing them with the sauce makes for easy, satisfying meals throughout the week. Just reheat and enjoy some comfort in every bite.

Final Thoughts

This Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is a shining example of how simple ingredients can come together to create something extraordinary. It’s perfect for cozy dinners, special occasions, or whenever you need a hearty, wholesome meal that feels like a warm embrace. I can’t wait for you to try it and make it a beloved staple in your recipe rotation!

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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe


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3.9 from 51 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

These Southern Style Baked Chicken Ricotta Meatballs are tender and flavorful, baked to perfection and served with a creamy spinach Alfredo sauce. This comforting dish combines juicy chicken meatballs with a rich, cheesy sauce enhanced by fresh spinach and aromatic spices, making it an ideal meal for family dinners or special occasions.


Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoons olive oil (divided)

Spinach Alfredo Sauce

  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup milk
  • ¼ teaspoon nutmeg
  • Salt and pepper, to taste


Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking and to ensure easy cleanup.
  2. Prepare the Meatballs: In a large bowl, thoroughly mix the ground chicken, ricotta cheese, egg, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika until all ingredients are well combined to form a uniform mixture.
  3. Form the Meatballs: Shape the mixture into golf ball-sized meatballs, ensuring they are consistent in size for even cooking, then place them evenly spaced on the prepared baking sheet.
  4. Bake the Meatballs: Drizzle 2 tablespoons of olive oil over the meatballs to help them brown nicely, then bake in the preheated oven for 20-25 minutes until they become golden brown and are fully cooked through, reaching an internal temperature of 165°F (74°C).
  5. Prepare the Spinach: While the meatballs bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté it until wilted, which should take about 3-4 minutes.
  6. Make the Alfredo Sauce: Into the skillet with the wilted spinach, add heavy cream, Parmesan cheese, milk, nutmeg, salt, and pepper. Stir continuously over medium heat until the sauce thickens and becomes smooth, about 5-7 minutes.
  7. Combine the Meatballs and Sauce: Once the meatballs are done baking, transfer them carefully to the skillet with the spinach Alfredo sauce. Gently toss the meatballs in the sauce to coat them evenly and allow the flavors to meld for a couple of minutes on low heat.
  8. Serve & Enjoy: Serve the chicken ricotta meatballs and spinach Alfredo sauce over your choice of pasta, mashed potatoes, or rice. Garnish with extra fresh parsley and Parmesan cheese if desired to add a fresh and cheesy finishing touch.

Notes

  • You can substitute ground chicken with ground turkey or a lean ground beef if preferred.
  • For a thicker sauce, reduce the milk or increase the Parmesan cheese slightly.
  • Use gluten-free breadcrumbs for a gluten-free version.
  • Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American

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