Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
This dish takes Southern comfort to a whole new level! These Southern Style Baked Chicken Ricotta Meatballs are light, juicy, and perfectly seasoned — baked until golden and smothered in a creamy Spinach Alfredo Sauce. It’s a soul-warming meal that combines rustic flavors with a touch of elegance — perfect for family dinners, cozy weekends, or impressing guests.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb (450 g) ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tbsp fresh parsley (or 1 tsp dried)
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray or drizzle (for baking)
For the Spinach Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- Pinch of nutmeg (optional, for classic Alfredo flavor)
Instructions
- Preheat the oven:
Heat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. - Make the meatballs:
In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, onion, parsley, paprika, salt, and pepper.
Mix gently with your hands or a spoon until everything is just combined — don’t overmix or the meatballs can become dense. - Shape and bake:
Roll the mixture into 1½-inch balls (about 12–14 total) and place them evenly on the baking sheet.
Lightly spray or brush the tops with olive oil.
Bake for 18–22 minutes, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). - Prepare the sauce:
While the meatballs bake, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in heavy cream and bring to a gentle simmer.
Whisk in Parmesan and ricotta cheese until the sauce becomes smooth and creamy. - Add spinach:
Toss in the chopped spinach and cook for 2–3 minutes, stirring until wilted.
Season with salt, pepper, and a pinch of nutmeg if desired. - Combine and serve:
Add the baked meatballs directly into the skillet with the Alfredo sauce. Gently toss to coat, letting everything simmer together for a minute or two. - Serve hot:
Spoon over pasta, mashed potatoes, or roasted vegetables for a complete meal.
Pro Tips
- Don’t overmix the meatball mixture: This keeps them tender and airy.
- Add moisture if needed: If the mix feels dry, add 1–2 tablespoons of milk or extra ricotta.
- For extra flavor: Mix a bit of Cajun or Creole seasoning into the meatballs for that bold Southern kick.
- Make ahead: Both meatballs and sauce can be prepped a day ahead — just reheat gently before serving.
- Pair perfectly with: Buttered pasta, creamy mashed potatoes, or warm garlic bread.
