There’s something incredibly comforting about a plate of tender, juicy meatballs nestled in a creamy sauce. These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo bring together the best of comfort food with a touch of sophistication that’s perfect for both weeknight dinners and special occasions.
The combination of ground chicken and ricotta creates incredibly moist meatballs that are baked, not fried, making them healthier without sacrificing flavor. When paired with a velvety spinach Alfredo sauce, this dish transforms into a restaurant-worthy meal that’s surprisingly simple to prepare in your own kitchen.
Why You’ll Love This
- Lighter alternative to traditional beef meatballs while still delivering rich, satisfying flavor
- The ricotta cheese keeps the chicken meatballs incredibly tender and juicy
- Baking instead of frying means less hands-on time and easier cleanup
- The creamy spinach Alfredo sauce adds a nutritious element that even veggie-skeptics will enjoy
- Versatile dish that works over pasta, with crusty bread, or even as an appetizer
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 3 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta cheese, egg, 1/2 cup grated Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed.
- Shape the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet. Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- While the meatballs are baking, prepare the spinach Alfredo sauce. In a large skillet, heat a tablespoon of olive oil over medium heat and add the chopped spinach. Cook until wilted, about 3-4 minutes.
- Add the heavy cream, 1 cup grated Parmesan cheese, milk, nutmeg, and a pinch of salt and pepper to the skillet. Stir continuously until the sauce thickens, about 5-7 minutes.
- Once the meatballs are cooked, transfer them to the skillet with the sauce and gently toss to coat them evenly. Serve the meatballs and sauce over your favorite pasta, mashed potatoes, or rice, garnishing with extra parsley and Parmesan if desired.
Tips & Variations
- For a lighter version, substitute ground turkey for chicken and use half-and-half instead of heavy cream.
- Add 1/4 teaspoon of cayenne pepper to the meatball mixture for a spicy Southern kick.
- Make ahead: Form the meatballs and refrigerate for up to 24 hours before baking.
- Try adding 1/2 cup chopped sun-dried tomatoes to the sauce for a tangy flavor contrast.
- For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds in the meatball mixture.
- Bulk up the nutritional value by adding more vegetables to the sauce, such as mushrooms or bell peppers.
Serving Suggestions
These meatballs are incredibly versatile. Serve them over al dente fettuccine or linguine for a classic presentation, or try them with creamy polenta or mashed potatoes for true Southern comfort food. For a lighter option, pair with zucchini noodles or serve alongside a crisp green salad with vinaigrette.
Don’t forget some crusty garlic bread on the side to soak up every last bit of that delicious spinach Alfredo sauce!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The sauce will thicken as it cools. When reheating, add a splash of milk or cream to restore the creamy consistency.
- Meatballs are done when they reach an internal temperature of 165°F and are no longer pink in the center.
- If the sauce becomes too thick, thin it with a little chicken broth or milk.
FAQs
Can I freeze these meatballs?
Yes! Freeze the cooked meatballs on a baking sheet until solid, then transfer to a freezer bag. Store for up to 3 months. Prepare the sauce fresh when ready to serve.
Can I use pre-made Alfredo sauce to save time?
Absolutely. Use 2 cups of store-bought Alfredo sauce and simply add the chopped spinach while heating it up.
Why are my meatballs tough?
Overmixing the meat mixture or overcooking can cause tough meatballs. Mix just until combined and be careful not to bake them too long.
What can I substitute for ricotta cheese?
Cottage cheese (drained and blended smooth) or cream cheese can work as substitutes, though they will slightly alter the flavor and texture.
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