These Southern style baked chicken ricotta meatballs are juicy, tender, and full of comforting flavors. I bake them to golden perfection and smother them in a rich, creamy spinach Alfredo sauce that’s perfect over pasta, rice, or even on its own. The addition of ricotta keeps the meatballs soft and moist, while the Southern-inspired seasoning gives them that down-home depth of flavor.
Why You’ll Love This Recipe
I love how this recipe brings together the richness of Southern comfort food with a creamy Italian twist. The chicken meatballs are light but packed with flavor, and the ricotta adds a melt-in-your-mouth texture. Baked instead of fried, they’re healthier but still incredibly satisfying. The spinach Alfredo sauce adds a creamy, garlicky finish that makes everything feel indulgent. Whether I'm cooking for family or meal-prepping for the week, this dish always hits the spot.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground chicken
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Ricotta cheese
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Egg
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Breadcrumbs
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Parmesan cheese
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Garlic (minced)
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Onion powder
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Paprika
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Salt and pepper
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Olive oil (for brushing)
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Butter
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Heavy cream
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Fresh spinach
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Nutmeg (optional, for the sauce)
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Additional Parmesan cheese (for the Alfredo)
Directions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, I combine the ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, garlic, onion powder, paprika, salt, and pepper. I mix everything gently until well combined.
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Using damp hands, I form the mixture into evenly sized meatballs and place them on the prepared baking sheet.
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I brush the tops with a bit of olive oil to help them brown, then bake for 20–25 minutes, or until cooked through and golden on top.
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While the meatballs are baking, I prepare the Alfredo sauce. In a skillet, I melt butter over medium heat, then stir in minced garlic and let it cook for a minute.
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I add heavy cream and bring it to a gentle simmer. Then I stir in chopped spinach, grated Parmesan, and a pinch of nutmeg. I cook until the spinach wilts and the sauce thickens.
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Once the meatballs are done, I spoon the sauce over them or toss them directly into the skillet to coat.
Servings and timing
This recipe serves about 4 people and takes approximately 40 minutes from start to finish—15 minutes for prep and 25 minutes for baking and sauce.
Variations
I sometimes swap ground chicken for ground turkey if that's what I have on hand. For a spicier version, I add a pinch of cayenne to the meatball mix. If I want to lighten the sauce, I use half-and-half instead of heavy cream. For a low-carb option, I serve the meatballs and sauce over zucchini noodles or steamed cauliflower rice.
storage/reheating
I store any leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the meatballs (without sauce) for up to 2 months. When reheating, I gently warm the meatballs in a skillet with a bit of cream or milk to loosen the sauce, or I microwave them in 30-second intervals until hot.
FAQs
Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, I sometimes use a quality store-bought Alfredo when I’m short on time. I still like to add fresh spinach and a little garlic to bring it to life.
What can I serve these meatballs with?
I usually serve them over fettuccine, mashed potatoes, or even grits for a true Southern twist. They’re also great on their own with a side salad.
How do I keep chicken meatballs from drying out?
Adding ricotta and not overmixing the meatball mixture helps keep them moist and tender. Baking them at a moderate temperature also prevents drying out.
Can I make these meatballs ahead of time?
Yes, I often prepare the meatballs a day in advance and refrigerate them before baking. They also freeze well, either raw or cooked.
Is there a dairy-free version of the Alfredo sauce?
I’ve tried using full-fat coconut milk or a cashew cream base as a substitute for heavy cream and Parmesan. It gives a similar creamy texture, though the flavor will be slightly different.
Conclusion
These Southern style baked chicken ricotta meatballs in creamy spinach Alfredo sauce are a cozy, flavorful meal that I keep coming back to. They strike a perfect balance between hearty and elegant, with comforting textures and rich flavor in every bite. Whether for a weeknight dinner or a casual gathering, they always impress.
Southern Style Baked Chicken Ricotta Meatballs with a Creamy Spinach Alfredo Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baking, Stovetop
- Cuisine: Southern, Italian-Inspired
Description
Southern Style Baked Chicken Ricotta Meatballs in Creamy Spinach Alfredo Sauce are tender, juicy, and full of rich Southern flavor. Baked, not fried, these easy chicken meatballs are paired with a velvety homemade Alfredo sauce made with fresh spinach and Parmesan. Perfect for a comforting dinner over pasta, mashed potatoes, or low-carb options like zucchini noodles.
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- Olive oil, for brushing
- For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- ½ cup grated Parmesan cheese
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, paprika, salt, and pepper. Mix until just combined.
- Form into evenly sized meatballs using damp hands. Place on baking sheet and brush tops with olive oil.
- Bake for 20–25 minutes, or until golden and fully cooked.
- Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 1 minute.
- Stir in heavy cream and bring to a simmer. Add spinach, Parmesan, and nutmeg. Simmer until sauce thickens and spinach wilts.
- Toss cooked meatballs in the Alfredo sauce or spoon the sauce over them to serve.
Notes
- Swap ground chicken with ground turkey for variation.
- Add cayenne for a spicy kick.
- Lighten up the sauce with half-and-half.
- For low-carb, serve with zucchini noodles or cauliflower rice.
- Store leftovers in fridge for up to 4 days or freeze meatballs (without sauce) for up to 2 months.
- Reheat gently with a splash of cream or milk.
