Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a creamy, comforting twist on classic meatballs. Tender chicken and ricotta blend perfectly with spinach and a rich, garlicky Alfredo sauce that’s sure to impress at any dinner table.

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 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 it thickens.
Step 6: Reduce heat and whisk in 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

Use fresh spinach for a brighter flavor, or frozen spinach for convenience—make sure to drain excess moisture if using frozen.
Swap ground turkey for chicken to lighten the dish without sacrificing texture.
For a vegan version, replace the egg with a flaxseed mixture and use plant-based ricotta and cream alternatives.
Try adding a pinch of red pepper flakes to the sauce for a gentle kick.
Use freshly grated Parmesan cheese instead of pre-grated for better melting and richer taste.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy. For longer storage, freeze meatballs without the sauce for up to 2 months; thaw before heating and add fresh sauce when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these meatballs ahead of time?

Yes, you can assemble the meatballs in advance and refrigerate them for up to 24 hours before baking. This makes meal prep more convenient.

Is it necessary to bake the meatballs a second time after adding the Alfredo sauce?

Baking a second time helps meld the flavors and slightly thickens the sauce on the meatballs, but if you’re short on time, you can skip this step and serve immediately after mixing in the sauce.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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★★★★★

5 from 75 reviews

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting and flavorful dish combining tender ground chicken meatballs baked to perfection and coated in a rich, creamy spinach Alfredo sauce. Perfect for a hearty weeknight dinner, this recipe is easy to prepare, wholesome, and features fresh herbs and cheeses that elevate the flavors beautifully.

Author: Tara
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 Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper 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 gently until just combined to avoid tough meatballs, then shape into medium-sized meatballs.
Grease Baking Dish: Lightly coat a baking dish with olive oil or butter to prevent the meatballs from sticking during baking.
Arrange and Bake Meatballs: Place the formed meatballs evenly apart in the greased baking dish and bake in the preheated oven for 25-30 minutes until cooked through and golden brown on the outside.
Make Spinach Alfredo Sauce: While the meatballs bake, heat a saucepan over medium heat. Combine the heavy cream and minced garlic, simmering for about 5 minutes until the cream thickens slightly.
Add Cheese and Seasoning: Reduce heat to low, whisk in the grated Parmesan cheese and Italian seasoning thoroughly to create a smooth, flavorful sauce.
Coat Meatballs with Sauce: Pour the prepared spinach Alfredo sauce over the baked meatballs, gently tossing them to coat evenly in the sauce.
Bake Again: Return the coated meatballs to the oven and bake for an additional 10 minutes to meld the flavors and warm the sauce.
Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley or basil, and serve warm for a delicious meal.

Notes

For a lower-calorie version, substitute ground turkey for chicken and use part-skim ricotta cheese.
If preferred, use fresh spinach instead of frozen, but be sure to drain excess moisture.
To make this recipe vegan, replace the egg with a flaxseed mixture and use plant-based alternatives for ricotta and cream.
Fresh herbs like basil or oregano can be used instead of Italian seasoning for a fresher flavor profile.
Make sure not to overmix the meatball mixture to keep the texture tender and moist.

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