Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Introduction
These Southern-style baked chicken ricotta meatballs are tender, juicy, and full of homestyle flavor. The ricotta cheese makes them incredibly soft inside, while baking gives them a golden crust. Paired with a creamy spinach Alfredo sauce, this dish feels indulgent and cozy — perfect for Sunday supper or a hearty family meal.
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Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb (450 g) ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs (plain or seasoned)
- 1 large egg
- 2 cloves garlic, minced
- ½ small onion, finely grated
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (for that Southern touch)
- 1 tablespoon olive oil (for brushing before baking)
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- Salt and black pepper, to taste
- A pinch of nutmeg (optional but adds warmth)
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Instructions
Step 1: Prepare the Meatballs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, onion, Parmesan, parsley, salt, pepper, and smoked paprika. Mix gently — don’t overwork the meat.
- Roll into 1½-inch balls and place on the prepared baking sheet.
- Lightly brush each meatball with olive oil for a golden finish.
- Bake for 20–25 minutes, or until cooked through and lightly browned.
Step 2: Make the Spinach Alfredo Sauce
- In a large skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add chopped spinach and cook until wilted, about 2–3 minutes.
- Season with salt, black pepper, and a pinch of nutmeg if desired.
Step 3: Combine
- Add the baked chicken ricotta meatballs to the Alfredo sauce.
- Gently toss or spoon the sauce over the meatballs to coat evenly.
- Simmer together for 3–5 minutes to let flavors blend.
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Serving Suggestions
- Serve over buttered pasta, mashed potatoes, or Southern-style creamy grits.
- Sprinkle with extra Parmesan and chopped parsley.
- Add a side of buttermilk biscuits or garlic bread for a complete meal.
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Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to refresh the sauce.