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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.

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

  1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs evenly and thoroughly.
  2. 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.
  3. 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.
  4. Bake meatballs: Bake the meatballs for 25-30 minutes until they are fully cooked through and develop a golden-brown crust on the outside.
  5. 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.
  6. 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.
  7. 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.
  8. Bake again: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld flavors and warm the sauce thoroughly.
  9. 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

Find it online: https://dinewithdylan.com/southern-style-baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe-2/