Why You’ll Love This Recipe
I find this dish to be the epitome of comfort food, combining the tenderness of baked chicken meatballs with the richness of a creamy spinach Alfredo sauce. The ricotta cheese adds a delightful creaminess to the meatballs, while the fresh spinach brings a touch of earthiness to the sauce. It’s a hearty meal that reminds me of family gatherings and cherished traditions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground chicken
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1 cup ricotta cheese
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1 egg
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½ cup grated Parmesan cheese
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½ cup breadcrumbs
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2 cloves garlic, minced
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¼ cup chopped fresh parsley
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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3 tbsp olive oil
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2 cups fresh spinach, chopped
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ cup milk
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¼ tsp nutmeg
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Salt and pepper to taste
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, I combine the ground chicken, ricotta cheese, egg, ½ cup Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. I mix everything until well combined.
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I shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
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Drizzling the meatballs with olive oil, I bake them for 20-25 minutes until they’re golden brown and cooked through.
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While the meatballs are baking, I heat a tablespoon of olive oil in a large skillet over medium heat and add the chopped spinach, cooking until wilted (about 3-4 minutes).
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I add the heavy cream, 1 cup Parmesan cheese, milk, nutmeg, and a pinch of salt and pepper to the skillet, stirring continuously until the sauce thickens (about 5-7 minutes).
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Once the meatballs are cooked, I transfer them to the skillet with the sauce and gently toss to coat them evenly.
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I serve the meatballs and sauce over my favorite pasta, mashed potatoes, or rice, garnishing with extra parsley and Parmesan if desired.
Servings and Timing
This recipe yields 4-6 servings. The total preparation and cooking time is approximately 45 minutes.
Variations
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Sometimes, I use ground turkey or a mix of ground chicken and pork for a different flavor profile.
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Adding finely chopped onion or bell peppers to the meatball mixture gives it an extra layer of taste.
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For a lower-carb option, I serve the meatballs and sauce over sautéed zucchini noodles or cauliflower rice.
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When I crave a spicier kick, I add a pinch of red pepper flakes or a dash of hot sauce to the Alfredo sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the meatballs and sauce in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, I microwave them in a microwave-safe dish, covering loosely, for 2-3 minutes or until hot.
FAQs
How can I make this dish gluten-free?
I substitute the breadcrumbs with gluten-free breadcrumbs and ensure that the Parmesan cheese and other ingredients are certified gluten-free.
Can I prepare the meatballs in advance?
Yes, I often prepare the meatballs ahead of time and refrigerate them for up to 24 hours before baking. This makes meal prep more convenient.
What sides pair well with this dish?
I enjoy serving this dish with garlic mashed potatoes, buttered herbed rice, or a simple arugula salad with a light vinaigrette. A slice of crusty bread is perfect for soaking up the delicious Alfredo sauce.
Can I freeze the meatballs?
Absolutely. I freeze the baked meatballs (without the sauce) in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They keep well for up to 3 months. When ready to use, I thaw them in the refrigerator overnight and reheat them in the sauce.
Is it possible to use frozen spinach?
Yes, I use frozen spinach when fresh isn’t available. I make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the sauce.
Conclusion
This Southern-style baked chicken ricotta meatballs with spinach Alfredo sauce is a dish that brings warmth and comfort to any meal. I love how the flavors meld together, creating a rich and satisfying experience. It’s a recipe that holds a special place in my heart, reminding me of cherished family dinners and the joy of home-cooked meals.
Print
Southern-Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
These easy baked chicken ricotta meatballs are tender and flavorful, paired with a creamy spinach Alfredo for a satisfying and elegant dinner idea.
Ingredients
For the Meatballs:
1 lb ground chicken
1 cup ricotta cheese
1 egg
½ cup grated Parmesan cheese
½ cup breadcrumbs
2 cloves garlic, minced
¼ cup chopped fresh parsley
1 tsp salt
½ tsp black pepper
½ tsp paprika
3 tbsp olive oil (for drizzling)
For the Spinach Alfredo Sauce:
2 cups fresh spinach, chopped (or use 1 cup frozen, thawed and drained)
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup milk
¼ tsp nutmeg
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika. Mix until well combined.
Form into golf ball-sized meatballs and place on the baking sheet. Drizzle with olive oil.
Bake for 20–25 minutes, or until golden brown and cooked through.
While meatballs are baking, heat 1 tbsp olive oil in a large skillet over medium heat. Sauté spinach until wilted, about 3–4 minutes.
Add cream, milk, Parmesan, nutmeg, salt, and pepper to the skillet. Stir and cook for 5–7 minutes, until the sauce thickens.
Add baked meatballs to the skillet, gently toss to coat in sauce.
Serve hot over pasta, rice, or mashed potatoes. Garnish with extra parsley and Parmesan, if desired.
Notes
Use ground turkey or pork for variation.
For a low-carb version, serve with cauliflower rice or zucchini noodles.
Add chopped onion or bell pepper to the meatball mixture for extra flavor.
Spice it up with red pepper flakes or hot sauce in the Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern, Italian-American
