Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a delightful twist on classic meatballs. Tender chicken meatballs are baked to perfection and then smothered in a creamy, garlicky spinach Alfredo sauce that’s sure to impress your family and friends.

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 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

For a vegan alternative, substitute the egg with a flaxseed mixture and use plant-based ricotta and cream.
Use fresh herbs like basil or oregano in place of Italian seasoning for a brighter flavor.
Swap ground chicken for turkey to make a lighter version of these meatballs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. These meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for this recipe?

Yes, frozen spinach works well. Be sure to thaw and drain it thoroughly to avoid excess moisture in the meatballs.

Is it possible to make these meatballs ahead of time?

Absolutely. You can prepare the meatballs and sauce separately and store them in the fridge. Assemble and bake them shortly before serving for the best flavor and texture.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

4.9 from 138 reviews

A delicious Southern-style baked chicken ricotta meatballs recipe served with a creamy spinach Alfredo sauce. These meatballs are tender, flavorful, and baked to perfection, making a comforting yet healthy meal that combines the richness of ricotta and Parmesan with wholesome spinach and Italian seasonings.

Author: Maya
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 (for greasing the baking dish)

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 correct 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 tough meatballs and form medium-sized meatballs for even cooking.
Arrange Meatballs: Lightly grease a baking dish with olive oil to prevent sticking. Place the formed meatballs evenly apart in the dish to allow proper heat circulation while baking.
Bake Meatballs: Bake the meatballs for 25-30 minutes until they are cooked through and browned on the outside, ensuring they are juicy and flavorful.
Make Spinach Alfredo Sauce: While the meatballs bake, in a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes until the cream thickens slightly, infusing it with garlic flavor.
Finish Sauce: Reduce the heat and whisk in the grated Parmesan cheese and Italian seasoning until smooth and well incorporated to create a creamy, flavorful sauce.
Toss Meatballs in Sauce: Pour the prepared spinach Alfredo sauce over the baked meatballs and gently toss to coat them evenly, enhancing each bite with the rich sauce.
Final Bake: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld the flavors and allow the sauce to thicken slightly on the meatballs.
Serve: Remove from the oven, garnish with chopped fresh herbs such as parsley or basil for a fresh touch, and serve warm for a satisfying meal.

Notes

For a lighter dish, use ground turkey in place of chicken and substitute heavy cream with half-and-half.
To make vegan meatballs, replace the egg with a flaxseed mixture and use plant-based ricotta and cream alternatives.
Use freshly grated Parmesan cheese for best flavor and texture in the Alfredo sauce.
Frozen spinach should be thawed and well-drained to avoid excess moisture in the meatballs.
Whole wheat breadcrumbs add a heartier texture and extra fiber.

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