Description
These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting twist on classic Italian meatballs, featuring juicy chicken and creamy ricotta, baked for a healthier touch. Paired with a rich, silky spinach Alfredo sauce, this dish brings together rustic Southern charm and Italian-inspired flavors for an unforgettable main course.
Ingredients
Units
Scale
For the Chicken Ricotta Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
For the Spinach Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 cups fresh baby spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
For Serving
- Chopped fresh parsley, for garnish
- Cooked pasta or crusty bread (optional)
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, ricotta, breadcrumbs, egg, minced garlic, Parmesan, parsley, salt, pepper, and smoked paprika. Mix with clean hands or a large spoon until just combined; do not overmix for tender meatballs.
- Shape the Meatballs: With damp hands, shape the mixture into golf ball-sized meatballs (about 1 1/2-inch diameter), placing them on a parchment-lined baking sheet. You should get about 18-20 meatballs.
- Bake the Meatballs: Bake for 20-22 minutes, or until the meatballs are lightly golden and cooked through (internal temperature should reach 165°F/74°C).
- Prepare the Spinach Alfredo Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 2 minutes. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and nutmeg, and season with salt and pepper. Cook, stirring often, until the sauce thickens slightly, about 3-5 minutes.
- Combine and Serve: Gently nestle the baked meatballs into the warm spinach Alfredo sauce. Spoon sauce over the meatballs and simmer for 2-3 minutes to meld flavors. Garnish with extra parsley and serve hot over cooked pasta or with crusty bread if desired.
Notes
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- Ground turkey can be substituted for chicken.
- Leftovers keep well in the fridge for up to 3 days; reheat gently before serving.
- Add a pinch of crushed red pepper flakes to the sauce for a subtle heat.
Nutrition
- Serving Size: 1/4 recipe (about 4-5 meatballs with sauce)
- Calories: 415
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
