Introduction

Enjoy a comforting Southern twist on classic meatballs with these baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce. This dish combines tender, flavorful meatballs with a rich, garlicky sauce that’s sure to impress family and friends.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce That Wow 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 gently until just combined and shape into medium-sized meatballs.
Step 3: Grease a baking dish with olive oil to prevent sticking, then arrange the meatballs evenly apart in the dish.
Step 4: Bake the meatballs for 25-30 minutes, until they are cooked through and lightly browned on the outside.
Step 5: While the meatballs bake, prepare the sauce. In a saucepan over medium heat, combine the heavy cream and minced garlic, and simmer for about 5 minutes until the cream thickens slightly.
Step 6: Reduce the heat to low and whisk in the grated Parmesan cheese and Italian seasoning until smooth.
Step 7: Remove the meatballs from the oven, pour the spinach Alfredo sauce over them, and gently toss to coat evenly.
Step 8: Return the baking dish to the oven and bake for an additional 10 minutes to meld the flavors.
Step 9: Remove from the oven, garnish with fresh chopped herbs, and serve warm.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a plant-based milk like almond or oat milk.
Use fresh herbs like basil or oregano instead of Italian seasoning for a brighter, fresher flavor.
Try roasting the garlic before mincing it to add a sweeter, milder taste to the sauce.
If you prefer turkey, substitute ground chicken with ground turkey for a leaner option.
Use whole wheat breadcrumbs for added texture and nutrition.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of cream or milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce up to a day ahead. Store them separately in the refrigerator and assemble before reheating.

Can I freeze the meatballs?

Absolutely. Freeze the cooked meatballs before adding the sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating and adding the sauce.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce That Wow Recipe

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★★★★★

4.7 from 141 reviews

This Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe combines tender ground chicken meatballs enriched with creamy ricotta and fresh spinach, baked to perfection and served with a luscious homemade spinach Alfredo sauce. Deliciously comforting and packed with protein and flavor, it’s an easy-to-make meal that will impress family and friends.

Author: Kai
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 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)
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 perfect 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 until just combined to avoid overworking the meat, then shape into medium-sized meatballs for even cooking.
Arrange Meatballs: Grease a baking dish lightly with olive oil or butter to prevent sticking. Place the meatballs evenly apart on the dish so they bake uniformly and develop a nice crust.
Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes until they are cooked through and nicely browned on the outside, ensuring safety and flavor.
Make Spinach Alfredo Sauce: Meanwhile, in a saucepan over medium heat, combine the heavy cream and minced garlic. Simmer gently for about 5 minutes, stirring occasionally until the cream thickens slightly to create a rich base.
Add Cheese and Seasoning: Reduce the heat to low and whisk in the freshly grated Parmesan cheese and Italian seasoning, stirring continuously until the cheese melts and the sauce becomes smooth and flavorful.
Coat Meatballs: Pour the prepared spinach Alfredo sauce over the baked meatballs. Gently toss the meatballs in the sauce to coat them evenly, enhancing each bite with creamy richness.
Final Bake: Return the coated meatballs to the oven and bake for an additional 10 minutes to meld the flavors and ensure everything is heated through.
Garnish and Serve: Remove the dish from the oven, sprinkle with fresh chopped herbs such as parsley or basil for a burst of color and freshness, and serve warm to enjoy the full comforting flavors.

Notes

Substitute ground turkey for a leaner meat option.
Use part-skim ricotta and half-and-half to reduce fat content while keeping creaminess.
Fresh spinach is preferred but frozen can be used; if using frozen, thaw and squeeze out excess water.
Breadcrumbs can be whole wheat to add fiber and nutrients.
For a vegan alternative, replace the egg with a flaxseed egg and use plant-based ricotta and cream alternatives.
Roasted garlic can be used for a sweeter, milder garlic flavor.
If you want a thicker Alfredo sauce, simmer a bit longer before adding the Parmesan cheese.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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