Introduction

This Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce delivers comforting flavors with a creamy, savory twist. Tender chicken meatballs are baked to perfection and coated in a rich spinach Alfredo sauce that will wow your family and friends. Perfect for a cozy dinner that feels indulgent yet wholesome.

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 or butter 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 the cream 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 baked meatballs and gently toss to coat evenly.
Step 8: Return to the oven and bake for an additional 10 minutes to meld the flavors.
Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

For a vegan alternative, substitute the egg with a flaxseed mixture and use plant-based ricotta and cream.
Try using fresh spinach for a brighter flavor or frozen spinach for convenience; just be sure to squeeze out excess moisture.
Adding roasted garlic instead of raw minced garlic in the sauce will give a sweeter, milder taste.
Use whole wheat breadcrumbs for added fiber and a nuttier texture.
Swap ground chicken for turkey or even pork according to your preference.
Garnish with fresh basil or chopped parsley to add a fresh herbal note.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze the meatballs and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs ahead of time?

Yes, you can mix and form the meatballs a day ahead and store them covered in the refrigerator. Bake them fresh when ready to serve for the best texture and flavor.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed gluten-free crackers instead to keep the meatballs tender and delicious without gluten.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.4 from 68 reviews

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, flavorful chicken meatballs with a rich and creamy spinach-infused Alfredo sauce. Baked to perfection and garnished with fresh herbs, this comforting dish offers a delightful twist on classic meatballs, perfect for a hearty lunch or dinner.

Author: Dylan
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)

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)

Additional

1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)
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 and thoroughly.
Mix meatball ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until just combined to ensure a tender texture, then form into medium-sized meatballs.
Prepare baking dish: Lightly grease a baking dish with olive oil or butter to prevent sticking and place the meatballs evenly spaced apart to allow for even cooking.
Bake meatballs: Bake the meatballs for 25-30 minutes until they are fully cooked through and develop a golden-brown crust on the outside.
Make Alfredo sauce: While the meatballs bake, heat a saucepan over medium heat and combine the heavy cream with minced garlic. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add cheese and seasoning: Reduce the heat to low and whisk in the grated Parmesan cheese along with the Italian seasoning until smooth and well incorporated into the sauce.
Coat meatballs in sauce: Pour the prepared Spinach Alfredo Sauce over the baked meatballs and gently toss or spoon it to coat them evenly for maximum flavor.
Bake again: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld flavors and warm the sauce thoroughly.
Garnish and serve: Remove from the oven, garnish with freshly chopped parsley or basil, and serve the meatballs warm with the creamy spinach Alfredo sauce.

Notes

For a lighter option, substitute ground turkey for chicken and use part-skim ricotta and half-and-half instead of heavy cream.
Frozen chopped spinach should be well-drained and squeezed of excess water before using to prevent sogginess.
A flaxseed mixture can be used as an egg substitute to make the recipe vegan-friendly, but baking time might vary.
Roasted garlic can be used instead of minced raw garlic for a milder, sweeter sauce flavor.
Use whole wheat breadcrumbs to increase fiber content and add texture.
Serve with a side of pasta, steamed vegetables, or a fresh salad for a complete meal.

Keywords: baked chicken meatballs, ricotta meatballs, spinach alfredo sauce, southern style chicken, healthy meatballs, creamy sauce, baked meatballs recipe