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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
