If you’re craving something comforting yet delightfully fresh, you’re going to love this Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe. It brings together tender, juicy chicken meatballs blended with creamy ricotta and baked to golden perfection, all served in a rich, velvety spinach Alfredo sauce. Every bite is a heavenly mix of Southern charm and Italian flair, a dish you’ll find yourself making again and again for family dinners or when you simply want to wow your guests with something cozy and special.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe lies in its simple, wholesome ingredients that build layers of flavor. Each component plays a crucial role — from the tender ground chicken and smooth ricotta cheese in the meatballs to the fresh spinach and creamy Alfredo sauce that bring everything together in perfect harmony.

1 lb ground chicken: Lean and tender, it’s the perfect base for those light yet flavorful meatballs.
1 cup ricotta cheese: Adds moisture and creaminess that keep the meatballs incredibly soft inside.
1 egg: Acts as the binding agent, holding your meatballs together without drying them out.
½ cup grated Parmesan cheese: Infuses a sharp, nutty flavor into the meat and the sauce.
½ cup breadcrumbs: Helps create the perfect texture—light but firm enough to shape the meatballs.
2 cloves garlic, minced: Gives a punch of aromatic depth and freshness.
¼ cup fresh parsley, chopped: Brightens the dish with a herbal lift and pretty green flecks.
1 teaspoon salt: Essential for bringing out all the flavors.
½ teaspoon black pepper: Adds a subtle heat and complexity.
½ teaspoon paprika: Brings a mild smoky sweetness and beautiful color to the meatballs.
3 tablespoons olive oil: Used both for baking the meatballs and sautéing the spinach for richness.
2 cups fresh spinach, chopped: Delivers a healthy, vibrant green freshness to the Alfredo sauce.
1 cup heavy cream: The heart of the creamy Alfredo sauce, creating that luscious texture.
½ cup milk: Lightens the sauce a bit while keeping it silky smooth.
¼ teaspoon nutmeg: Just a pinch to add an unexpected warm note in the sauce.
Salt and pepper, to taste: Balances and perfects the final flavor of the sauce.

How to Make Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep your meatballs from sticking and to ensure easy cleanup. This step is simple but essential, as it guarantees your meatballs bake evenly and come out beautifully golden.

Step 2: Prepare the Meatball Mixture

In a large bowl, combine the ground chicken, ricotta cheese, egg, grated Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Use your hands or a spoon to mix everything together until just combined—be careful not to overwork the mixture to keep the meatballs tender and light.

Step 3: Shape the Meatballs

Form the meat mixture into golf ball-sized meatballs for even cooking and perfect portion size. Arrange them evenly spaced on your prepared baking sheet. This makes sure they bake uniformly and don’t stick together.

Step 4: Drizzle with Olive Oil and Bake

Gently drizzle 2 tablespoons of olive oil over the meatballs to help them brown beautifully while baking. Place the baking sheet in the oven and bake for 20 to 25 minutes, until the meatballs are golden brown and cooked through. You’ll know they’re done when they feel firm to the touch and reach an internal temperature of 165°F (74°C).

Step 5: Sauté the Spinach

While your meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for 3 to 4 minutes until wilted. This brings out its flavor and creates the fresh foundation for your Alfredo sauce.

Step 6: Make the Spinach Alfredo Sauce

To the skillet with spinach, add heavy cream, grated Parmesan cheese, milk, a pinch of nutmeg, and salt and pepper to taste. Stir constantly as you cook the sauce for about 5 to 7 minutes, until it thickens into a velvety, rich sauce that gently coats the back of a spoon.

Step 7: Combine Meatballs and Sauce

Transfer the baked meatballs into the skillet with your spinach Alfredo sauce. Toss gently to coat every meatball in the luscious sauce, letting their flavors meld together. This final step makes the dish irresistibly saucy and flavorful.

How to Serve Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

Garnishes

To elevate your presentation and flavor, sprinkle freshly chopped parsley and extra grated Parmesan cheese on top. These simple garnishes add a pop of color and a burst of fresh, savory taste that liven up the dish.

Side Dishes

This recipe pairs beautifully with light, simple sides like creamy mashed potatoes, fluffy rice, or a bed of your favorite pasta. These options soak up the spinach Alfredo sauce brilliantly and create a hearty, satisfying meal.

Creative Ways to Present

For a fun twist, serve the meatballs atop toasted garlic bread or even inside soft ciabatta rolls for a meatball slider experience. Alternatively, plate the dish with a colorful mixed green salad to balance the richness with refreshing crunch and acidity.

Make Ahead and Storage

Storing Leftovers

Place any leftover meatballs and spinach Alfredo sauce in an airtight container and refrigerate. They will stay fresh for up to 3 days, allowing you to enjoy this tasty meal again in a snap.

Freezing

If you’d like to freeze the Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe, separate the meatballs from the sauce. Freeze the meatballs on a tray first, then transfer to a freezer bag. Store the sauce in a separate airtight container. Both can be frozen for up to 2 months for convenient future meals.

Reheating

To reheat, gently warm the sauce in a pan over low heat, then add the meatballs and cook until heated through. Avoid microwaving as it may change the texture of the sauce. Stir occasionally to ensure even warming and give it that fresh-made feel all over again.

FAQs

Can I use turkey instead of chicken in this recipe?

Absolutely! Ground turkey works just as well and keeps the meatballs tender. Just be mindful that turkey tends to be leaner, so you may want to increase the ricotta slightly to maintain moisture.

Is this Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe gluten-free?

Not as is, because of the breadcrumbs. But you can easily swap in gluten-free breadcrumbs to make the dish suitable for gluten sensitivities without sacrificing flavor or texture.

Can I prepare the meatballs in advance?

Yes! You can mix and shape the meatballs a day ahead and store them covered in the refrigerator. When ready, bake them fresh for the best texture and flavor.

What can I use instead of fresh spinach?

Frozen chopped spinach is a great alternative. Just thaw it well and squeeze out excess water before sautéing to avoid a watery sauce.

How can I make the sauce lighter?

For a lighter version, reduce the heavy cream amount and increase milk accordingly, or substitute half-and-half. It will still be creamy but with fewer calories.

Final Thoughts

There’s something truly special about this Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe that makes it feel like a warm hug on a plate. It’s approachable, full of flavor, and perfect for any occasion when you want to treat yourself or loved ones to a beautiful, homemade meal. I hope you jump in the kitchen soon and discover just how delightful these meatballs can be—you’ll be smiling with every bite!