Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce bring comfort food to a new level. Juicy chicken meatballs enriched with creamy ricotta and spinach are baked to perfection and smothered in a luscious, cheesy sauce. This dish is perfect for a cozy dinner that impresses without fuss.

A foil tray filled with nine meatballs on top of a bed of creamy white sauce mixed with yellow and green vegetable pieces, likely bell peppers and zucchini. Each meatball is covered with melted and slightly browned golden cheese, showing a stretchy texture around the edges. Small green herb pieces are sprinkled on top of the sauce and meatballs, adding a fresh contrast. The tray is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Ground Chicken (can be substituted with turkey for a lighter option)

1 cup Ricotta Cheese (consider using part-skim for a healthier twist)

1 cup Chopped Spinach (fresh or frozen works)

1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)

1 Egg (a flaxseed mixture can be used as a vegan alternative)

1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)

1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)

2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)

1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)

1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)

2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs.

Step 3: Grease a baking dish with olive oil or butter and place the meatballs evenly apart.

Step 4: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside.

Step 5: While the meatballs bake, combine the heavy cream and minced garlic in a saucepan over medium heat. Simmer for about 5 minutes until the cream thickens slightly.

Step 6: Reduce the heat and whisk in the grated Parmesan cheese and Italian seasoning until smooth.

Step 7: Pour the Spinach Alfredo Sauce over the baked meatballs and gently toss to coat evenly.

Step 8: Return the meatballs to the oven and bake for an additional 10 minutes.

Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

Use fresh spinach for a brighter flavor or frozen spinach for convenience—just be sure to squeeze out excess moisture.

For a lighter sauce, substitute heavy cream with half-and-half or a plant-based milk alternative.

Try adding some red pepper flakes to the sauce for a subtle kick of heat.

If you prefer turkey over chicken, ground turkey substitutes perfectly and keeps the dish lean.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or covered skillet over low heat to prevent drying out. You can also freeze meatballs without sauce for up to 2 months; thaw overnight before reheating with freshly made sauce.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce in advance. Store them separately in the refrigerator and combine just before reheating to maintain the best texture.

Is this recipe suitable for gluten-free diets?

Not as written, since breadcrumbs are included. To make it gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.