Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
These Southern Style Baked Chicken Ricotta Meatballs are tender and flavorful, paired with a rich and creamy Spinach Alfredo sauce. Baked to perfection, the meatballs combine ground chicken with ricotta and spinach for a comforting yet light dish that’s perfect for weeknight dinners or special occasions. The luscious Alfredo sauce, infused with garlic and Parmesan, coats the meatballs beautifully, while fresh herbs provide a burst of freshness.
- 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)
- 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs evenly and to get a beautiful browned crust.
- Mix meatball ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Stir gently until just combined to keep the mixture light and tender. Then, shape into medium-sized meatballs.
- Prepare the baking dish: Lightly grease a baking dish using olive oil or butter to prevent sticking and ensure the meatballs cook evenly.
- Bake the meatballs: Arrange the formed meatballs evenly in the prepared dish. Bake for 25-30 minutes, until cooked through and nicely browned on the outside.
- Make the Alfredo sauce: While the meatballs bake, heat a saucepan over medium heat. Add the heavy cream and minced garlic, simmering for about 5 minutes until the cream thickens slightly.
- Add cheese and seasoning: Lower the heat and whisk in the freshly grated Parmesan cheese along with the Italian seasoning, blending until smooth and creamy.
- Combine sauce and meatballs: Remove the meatballs from the oven and pour the Spinach Alfredo sauce over them. Toss gently to coat each meatball thoroughly with the sauce.
- Bake again to meld flavors: Return the sauced meatballs to the oven and bake for an additional 10 minutes to allow the flavors to marry and the sauce to thicken further.
- Garnish and serve: Take the dish out of the oven, sprinkle fresh chopped herbs such as parsley or basil on top for color and freshness, and serve warm for a comforting meal.
Notes
- For a lighter version, substitute turkey for chicken and use part-skim ricotta and half-and-half instead of heavy cream.
- Fresh spinach gives a brighter flavor, but frozen spinach works well if drained thoroughly.
- Using whole wheat breadcrumbs adds fiber and a nuttier flavor.
- Roasted garlic can replace minced for a milder, sweeter taste in the Alfredo sauce.
- For a vegan adaptation, replace egg with flaxseed meal mixed with water and use plant-based cheeses and milk alternatives.
Keywords: baked chicken meatballs, ricotta meatballs, spinach Alfredo sauce, Southern style meatballs, creamy sauce meatballs
