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.
