Description
This Southern Style Baked Chicken Ricotta Meatballs recipe combines tender ground chicken with creamy ricotta and spinach, baked to perfection and finished with a luscious homemade Spinach Alfredo Sauce. It’s a comforting and flavorful dish that impresses with minimal effort, perfect for a hearty dinner.
Ingredients
Scale
Meatballs
- 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 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)
Spinach Alfredo Sauce
- 1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)
- 2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)
- 1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)
- 1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)
- 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until just combined to maintain tenderness.
- Form Meatballs and Prepare Baking Dish: Shape the mixture into medium-sized meatballs. Lightly grease a baking dish with olive oil or butter and evenly space the meatballs in the dish to ensure even cooking.
- Bake the Meatballs: Bake the meatballs for 25-30 minutes until they are fully cooked and have a golden brown crust on the outside.
- Make the Spinach Alfredo Sauce: In a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes, stirring occasionally, until the cream thickens slightly.
- Add Cheese and Seasoning: Reduce the heat to low and whisk in grated Parmesan cheese and Italian seasoning until smooth and well incorporated, creating a rich Alfredo sauce.
- Coat Meatballs with Sauce: Pour the Spinach Alfredo Sauce over the baked meatballs in the dish and gently toss or spoon to evenly coat each meatball.
- Final Bake: Return the meatballs coated with sauce to the oven and bake for an additional 10 minutes. This allows the flavors to meld and the sauce to set slightly.
- Garnish and Serve: Remove the dish from the oven, garnish with fresh chopped parsley or basil, and serve warm for a delicious, comforting meal.
Notes
- You can substitute ground turkey for chicken to make the meatballs lighter.
- Using part-skim ricotta cheese can reduce fat content without sacrificing creaminess.
- Fresh spinach adds brightness, but frozen spinach is a convenient alternative; just make sure to drain excess moisture.
- For a vegan option, replace egg with a flaxseed mixture and use plant-based milk instead of heavy cream.
- Whole wheat breadcrumbs increase fiber and add a heartier texture.
- Roasting garlic before mincing adds a sweeter, milder flavor to the Alfredo sauce.
- Make sure to not overmix the meatball mixture to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Keywords: baked chicken meatballs, ricotta meatballs, spinach alfredo sauce, southern style meatballs, healthy chicken recipes, baked meatballs
