Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, juicy meatballs with a rich and creamy sauce that’s sure to impress. This comforting dish brings a delicious twist to classic meatballs, perfect for family dinners or special occasions.

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

Ingredients

1 pound ground chicken (can be substituted with turkey for a lighter option)
1 cup ricotta cheese (consider using part-skim for a healthier twist)
1 cup chopped spinach (fresh or frozen works)
1/2 cup breadcrumbs (opt for whole wheat for a heartier texture)
1 egg (a flaxseed mixture can be used as a vegan alternative)
1 cup heavy cream (for a lighter version, use half-and-half or a plant-based milk if desired)
1/2 cup Parmesan cheese (freshly grated adds depth of flavor)
2 cloves garlic (minced, roasted garlic can add a sweeter flavor)
1 teaspoon Italian seasoning (feel free to use fresh basil or oregano for freshness)
1 tablespoon olive oil (lightly coat the baking dish to prevent sticking)
2 tablespoons fresh herbs (chopped parsley or basil for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs.
Step 3: Grease a baking dish with olive oil and place the meatballs evenly apart.
Step 4: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside.
Step 5: In a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes until it thickens slightly.
Step 6: Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning until smooth.
Step 7: Pour the spinach Alfredo sauce over the meatballs and gently toss to coat evenly.
Step 8: Return the dish to the oven and bake for an additional 10 minutes.
Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

For a lighter meal, swap ground chicken with turkey and use part-skim ricotta and half-and-half instead of heavy cream.
Adding roasted garlic instead of raw minced garlic in the sauce brings a sweeter, milder flavor.
Serve these meatballs over pasta, rice, or with crusty bread to soak up the Alfredo sauce.
Try fresh herbs like basil or oregano in the meatball mixture for extra freshness.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid breaking the sauce. These meatballs can also be frozen before baking; bake from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Yes, cottage cheese or cream cheese can be used as substitutes, but ricotta provides the best texture for tender meatballs.

Is it necessary to bake the meatballs twice?

Baking the meatballs initially cooks them through and browns the exterior, while the second bake after adding the sauce allows them to absorb the flavors and thicken the Alfredo sauce. You can skip the second bake if short on time, but the flavor will be less melded.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.8 from 66 reviews

These Southern Style Baked Chicken Ricotta Meatballs are tender, flavorful, and baked to perfection, then smothered in a creamy spinach Alfredo sauce that adds a luscious twist. Perfect for a comforting dinner, this recipe combines ground chicken with ricotta, spinach, and herbs, creating moist meatballs that bake easily in the oven. The rich Alfredo sauce, enhanced with Parmesan and Italian seasoning, rounds out the dish with a delightful southern flair.

Author: Marco
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Southern American
Diet: Low Fat

Ingredients

Scale

Meatballs

1 pound Ground Chicken (can be substituted with turkey for a lighter option)
1 cup Ricotta Cheese (consider using part-skim for a healthier twist)
1 cup Chopped Spinach (fresh or frozen works)
1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)
1 Egg (a flaxseed mixture can be used as a vegan alternative)
1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)

Spinach Alfredo Sauce

1 cup Heavy Cream (for a lighter version, use half-and-half or plant-based milk if desired)
2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)
1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)
1 teaspoon Italian Seasoning (can use fresh basil or oregano for freshness)
2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for baking the meatballs evenly.
Prepare Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until all ingredients are just combined to avoid overworking the meat, then form medium-sized meatballs.
Prepare Baking Dish: Lightly grease a baking dish with olive oil or butter to prevent the meatballs from sticking during baking.
Arrange Meatballs: Place the formed meatballs evenly spaced in the prepared baking dish, allowing space between each for even cooking.
Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes until they are cooked through and browned on the outside, indicating they are ready for the sauce.
Make Alfredo Sauce: While the meatballs bake, heat a saucepan over medium heat. Add heavy cream and minced garlic, then simmer gently for about 5 minutes until the sauce thickens slightly.
Add Cheese and Seasoning: Reduce the heat to low and whisk in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and flavorful.
Coat Meatballs with Sauce: Remove the meatballs from the oven and pour the prepared spinach Alfredo sauce over them. Gently toss or spoon the sauce to coat the meatballs evenly.
Final Bake: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld flavors and heat through.
Garnish and Serve: Remove the meatballs from the oven, garnish with chopped fresh herbs such as parsley or basil, and serve warm for a comforting and satisfying meal.

Notes

You can substitute ground turkey for chicken to make this recipe lighter without sacrificing flavor.
Using part-skim ricotta and half-and-half instead of heavy cream can reduce calories and fat.
For a vegan option, replace the egg with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based ricotta and milk alternatives.
Fresh garlic provides a sharper flavor, while roasted garlic adds a sweeter depth to the Alfredo sauce.
Whole wheat breadcrumbs add more fiber and a heartier texture to the meatballs.
Ensure that the meatballs are evenly spaced during baking to allow proper heat circulation and even cooking.
The sauce can be made thicker by simmering longer, or thinned with a splash of milk or broth if preferred.

Keywords: chicken meatballs, ricotta meatballs, spinach Alfredo sauce, baked meatballs, Southern style chicken, healthy chicken meatballs, creamy sauce