Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting and flavorful meal that’s surprisingly easy to make. Tender meatballs baked to perfection and coated in a creamy spinach-infused sauce will impress family and guests alike.

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: Meanwhile, in a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens.
Step 6: Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning.
Step 7: Pour the spinach Alfredo sauce over the meatballs and gently toss to coat evenly.
Step 8: Return to the oven and bake for an additional 10 minutes.
Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

Use turkey instead of chicken for a leaner meatball option.
Swap out heavy cream for half-and-half or a plant-based milk to lighten the sauce.
Try roasted garlic for a sweeter, milder flavor in the Alfredo sauce.
Fresh herbs like basil or oregano can brighten up the Italian seasoning in the dish.
For a vegan version, substitute the egg with a flaxseed mixture and use plant-based ricotta and cream alternatives.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave until warmed through, stirring occasionally to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, the baked meatballs without sauce freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They keep for up to 3 months. Thaw before reheating and adding the sauce.

Can I make these meatballs ahead of time?

Absolutely! You can prepare and bake the meatballs a day in advance. Store them separately from the sauce in the fridge and combine just before serving to keep the texture fresh.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Print Recipe

★★★★★

5 from 54 reviews

This Southern Style Baked Chicken Ricotta Meatballs recipe features tender, juicy chicken meatballs mixed with creamy ricotta and nourishing spinach, baked to perfection and coated in a rich, homemade spinach Alfredo sauce. A comforting and flavorful dish perfect for a wholesome dinner that combines protein and greens effortlessly.

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

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 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)

Garnish

2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs evenly.
Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix everything gently until just combined to maintain a tender texture, then shape into medium-sized meatballs.
Prepare Baking Dish: Lightly grease a baking dish with olive oil or butter to prevent sticking, then arrange the meatballs evenly spaced apart in the dish to ensure even cooking.
Bake Meatballs: Place the baking dish in the oven and bake the meatballs for 25-30 minutes, or until they are fully cooked through and browned on the outside, indicating a perfect texture and flavor.
Make Alfredo Sauce: While the meatballs are baking, place a saucepan over medium heat and combine the heavy cream with the minced garlic. Let it simmer gently for about 5 minutes until the sauce begins to thicken.
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: Remove the baked meatballs from the oven, pour the spinach Alfredo sauce over them, and gently toss or spoon to coat each meatball evenly with the creamy sauce.
Finish Baking: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld flavors and finish cooking.
Garnish and Serve: Once done, remove from the oven, sprinkle with fresh chopped herbs such as parsley or basil for brightness, and serve warm for a delicious, comforting meal.

Notes

You can substitute ground turkey for chicken for a leaner option.
Use part-skim ricotta cheese to reduce fat content while maintaining creaminess.
Frozen spinach should be thawed and well-drained to prevent excess moisture in meatballs.
Opt for whole wheat breadcrumbs for added fiber and heartiness.
For a dairy-free twist, substitute heavy cream with coconut cream and use a vegan cheese alternative.
For a vegan meatball, replace egg with flaxseed mixture and use plant-based ricotta alternatives.
Oven temperatures may vary; check meatballs for an internal temperature of 165°F (74°C) to ensure doneness.

Keywords: Baked chicken meatballs, Ricotta meatballs, Spinach Alfredo sauce, Southern style chicken, Healthy meatball recipe, Comfort food, Easy dinner