Description
This Southern Style Baked Chicken Ricotta Meatballs recipe features tender, flavorful meatballs baked to golden perfection and served in a creamy spinach Alfredo sauce. It’s a comforting, elegant dish perfect for weeknight dinners or special occasions, pairing beautifully with pasta, mashed potatoes, or rice.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons olive oil (divided)
Spinach Alfredo Sauce
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs cook evenly and don’t stick.
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, egg, Parmesan, breadcrumbs, minced garlic, parsley, salt, black pepper, and paprika. Mix thoroughly until all ingredients are well incorporated, creating a cohesive mixture.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, ensuring they are uniform for even cooking. Place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Drizzle 2 tablespoons of olive oil over the meatballs to promote browning and moisture retention. Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Prepare the Spinach: While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes, stirring occasionally to ensure even cooking.
- Make the Alfredo Sauce: To the skillet with wilted spinach, add heavy cream, Parmesan cheese, milk, nutmeg, salt, and pepper. Stir continuously and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Combine the Meatballs and Sauce: Once the meatballs are fully cooked, transfer them gently into the skillet with the spinach Alfredo sauce. Toss carefully to coat the meatballs evenly without breaking them apart.
- Serve & Enjoy: Serve the meatballs and spinach Alfredo sauce over your choice of pasta, mashed potatoes, or rice. For an added touch, garnish with extra chopped parsley and grated Parmesan cheese.
Notes
- You can substitute ground chicken with ground turkey or lean pork if desired.
- To make the recipe gluten-free, use gluten-free breadcrumbs.
- Adjust seasoning to taste, especially salt and pepper, after sauce preparation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven to maintain sauce consistency and meatball texture.
