If you’re craving comfort food with a fresh twist, the Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is about to become your new favorite. These meatballs are tender thanks to the ricotta, packed with flavor from the perfect blend of herbs and spices, and baked to golden perfection without frying – guilt-free comfort at its best. The creamy spinach Alfredo sauce takes it over the top, adding a luscious, velvety richness that turns a simple meal into a celebration of Southern-inspired goodness. Trust me, once you try this recipe, you’ll be making it again and again for family and friends.
Ingredients You’ll Need
Every ingredient in this Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe plays a starring role. From the juicy ground chicken to the fresh spinach and creamy ricotta, each component contributes to the dish’s irresistible taste, texture, and vibrant color.
- 1 lb ground chicken: The lean protein base that keeps the meatballs light and juicy.
- 1 cup ricotta cheese: Adds incredible creaminess and moisture to the meatballs.
- 1 egg: Acts as a binder to hold everything together perfectly.
- ½ cup grated Parmesan cheese: Infuses the meatballs with a rich, nutty bite.
- ½ cup breadcrumbs: Helps keep the meatballs tender while providing structure.
- 2 cloves garlic, minced: Boosts the flavor with a savory punch.
- ¼ cup fresh parsley, chopped: Offers a fresh, herbal brightness that lightens the dish.
- 1 teaspoon salt: Essential to enhance all the flavors.
- ½ teaspoon black pepper: Provides gentle heat and depth.
- ½ teaspoon paprika: Gives the meatballs a subtle smoky warmth.
- 3 tablespoons olive oil: Used for baking and sautéing to add a luscious finish.
- 2 cups fresh spinach, chopped: Adds vibrant color and a nutrient-packed, fresh flavor to the sauce.
- 1 cup heavy cream: The rich base for the silky Alfredo sauce.
- 1 cup grated Parmesan cheese: Melts into the sauce for its signature cheesy goodness.
- ½ cup milk: Lightens the sauce for the perfect creamy texture.
- ¼ teaspoon nutmeg: Adds a warm, aromatic hint that complements the Alfredo sauce beautifully.
- Salt and pepper, to taste: To balance and perfect the sauce flavors.
How to Make Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This prepares a clean, nonstick surface that helps your meatballs bake evenly and brown beautifully without sticking.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, ricotta cheese, egg, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. This blend creates meatballs bursting with flavor and moist texture, thanks especially to the ricotta and Parmesan working together to keep them tender.
Step 3: Form the Meatballs
Using your hands or a scoop, shape the mixture into golf ball-sized meatballs. Placing them evenly spaced on the baking sheet ensures they cook uniformly, getting that perfect golden crust on all sides.
Step 4: Add Olive Oil and Bake
Drizzle 2 tablespoons of olive oil over the meatballs for added moisture and flavor as they bake. Bake in the preheated oven for 20-25 minutes until the meatballs are golden brown and cooked through, juicy inside with a delicate crust outside.
Step 5: Sauté the Spinach
While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh chopped spinach and sauté until it wilts, about 3 to 4 minutes. This step brightens the flavor and softens the spinach, prepping it for the sauce.
Step 6: Prepare the Spinach Alfredo Sauce
To the skillet with the spinach, pour in the heavy cream, grated Parmesan cheese, milk, and sprinkle in the nutmeg, salt, and pepper. Stir constantly for about 5 to 7 minutes as the sauce thickens into a creamy, dreamy coating just waiting to wrap your meatballs in cozy goodness.
Step 7: Combine Meatballs and Sauce
Carefully transfer the baked meatballs into the skillet with the spinach Alfredo sauce. Gently toss them to coat each meatball evenly, making sure every bite is steeped in that luscious sauce.
How to Serve Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Garnishes
A sprinkle of fresh parsley and an extra dusting of Parmesan cheese on top adds a fresh, herbaceous pop and a little more savory richness. These simple garnishes brighten the dish visually and flavor-wise.
Side Dishes
This dish pairs wonderfully with a bed of fettuccine, creamy mashed potatoes, or even a side of buttery rice. These starches soak up the sauce beautifully, making every bite satisfying and balanced.
Creative Ways to Present
Try serving the meatballs on toasted garlic bread for a fun twist, or pile them on a warm flatbread drizzled with extra parmesan. You could even turn this into a hearty meatball sub with melted provolone or mozzarella for a Southern-inspired sandwich experience.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs and Alfredo sauce in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making next-day leftovers even more delicious.
Freezing
For longer storage, freeze the cooked meatballs in the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge for an easy heat-and-eat meal any time you want a comforting dinner without much fuss.
Reheating
Reheat the meatballs gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy and smooth. Add a splash of milk or cream if the sauce thickens too much during reheating.
FAQs
Can I use turkey instead of chicken for the meatballs?
Absolutely! Ground turkey can work just as well, offering a similar mild flavor and lean profile. Just watch the moisture levels; you might want to add a bit more ricotta if the mixture seems dry.
Is it possible to make these meatballs gluten-free?
Yes! Simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The texture will remain tender and delicious without the gluten.
Can I make the Alfredo sauce dairy-free?
For a dairy-free version, swap out the heavy cream and Parmesan for plant-based alternatives like cashew cream and nutritional yeast. The flavor will be different but still creamy and satisfying.
How do I know when the meatballs are fully cooked?
The meatballs should reach an internal temperature of 165°F (74°C). They’ll be firm to the touch and golden brown on the outside. Baking them at 400°F in your oven for 20-25 minutes usually does the trick.
Can I prepare the meatballs ahead of time and bake later?
Yes, you can shape the meatballs and store them uncooked in the refrigerator for up to 24 hours before baking. This makes it easy to prep in advance for busy weeknights.
Final Thoughts
This Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe is a truly satisfying and flavorful dish that’s perfect for sharing with loved ones. Its mix of creamy, tender meatballs and rich, vibrant sauce makes every meal feel special. Give it a try and get ready for some serious compliments at your dinner table!
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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Description
This Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a comforting and flavorful dish featuring tender baked chicken meatballs blended with creamy ricotta and Parmesan cheeses, served in a rich spinach-infused Alfredo sauce. Perfect for a hearty dinner, this recipe combines the lightness of chicken with the richness of a classic Alfredo, balanced by fresh spinach and aromatic herbs.
Ingredients
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 fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons olive oil (divided)
Spinach Alfredo Sauce
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare the Meatballs: In a large bowl, combine ground chicken, ricotta cheese, egg, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, making sure they are uniform in size for even cooking. Place them evenly spaced on the prepared baking sheet.
- Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the meatballs to help them brown and stay moist while baking.
- Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through, reaching an internal temperature of at least 165°F (74°C).
- Prepare the Spinach: While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté until wilted, about 3 to 4 minutes.
- Make the Alfredo Sauce: To the skillet with wilted spinach, add heavy cream, Parmesan cheese, milk, nutmeg, and salt and pepper to taste. Stir continuously, cooking the sauce until it thickens, about 5 to 7 minutes.
- Combine Meatballs and Sauce: Once the meatballs are fully cooked, transfer them gently into the skillet with the thickened spinach Alfredo sauce. Toss carefully to coat the meatballs evenly with the sauce.
- Serve & Garnish: Serve the meatballs and sauce over your choice of pasta, mashed potatoes, or rice. Garnish with extra chopped parsley and Parmesan cheese if desired for added freshness and flavor.
Notes
- You can use gluten-free breadcrumbs to make this recipe gluten free.
- For a richer sauce, substitute some of the milk with additional heavy cream.
- Ensure meatballs are cooked thoroughly by checking internal temperature with a meat thermometer.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Serve with garlic bread for a complete meal experience.
