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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the meatballs to help them brown and stay moist while baking.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://flavorfulmealguide.com/southern-style-baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/