Description

These Southern Style Baked Chicken Ricotta Meatballs are ultra-tender and loaded with flavor, featuring a blend of ricotta, herbs, and Parmesan. They’re baked until golden, then smothered in a luscious, creamy spinach Alfredo sauce for a comforting main course that’s perfect for a cozy family dinner or entertaining guests.

Ingredients

Units Scale

For the Chicken Ricotta Meatballs

1 lb ground chicken
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Spinach Alfredo Sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
5 oz fresh baby spinach
Salt and pepper to taste
Pinch of ground nutmeg (optional)

For Serving

Fresh chopped parsley (optional)
Additional parmesan, for garnish

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Instructions

Prep the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently with your hands or a large spoon until just combined; do not over-mix, as this can make the meatballs tough.
Form and Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Scoop about 2 tablespoons of the mixture at a time and roll into balls (about 18-20 meatballs). Arrange the meatballs evenly on the baking sheet. Bake for 20-22 minutes, or until the meatballs are golden and cooked through (internal temperature should read 165°F).
Make the Spinach Alfredo Sauce: While the meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant. Pour in the heavy cream, stirring, and bring to a gentle simmer. Whisk in the Parmesan until smooth and melted. Add the spinach and stir until just wilted. Season with salt, pepper, and a pinch of nutmeg if desired. Reduce heat and keep warm.
Combine and Serve: Once the meatballs are done, transfer them into the skillet with the spinach Alfredo sauce, gently spooning the sauce over to coat. Let them simmer together for 2-3 minutes to meld flavors. Garnish with chopped parsley and more Parmesan before serving hot.

Notes

For extra flavor, use Italian seasoned breadcrumbs or add a pinch of crushed red pepper to the meatball mixture.
If you prefer, you can substitute ground turkey for the chicken.
Leftovers will keep in an airtight container in the fridge for up to 3 days; gently reheat with a splash of cream.
Serve over pasta, creamy polenta, or rice for a complete meal.

Nutrition

Serving Size: 1/4 of recipe (about 4-5 meatballs and sauce)
Calories: 470
Sugar: 2g
Sodium: 700mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 34g
Cholesterol: 160mg