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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

★★★★★

4.7 from 67 reviews
  • Author: Andria
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a creamy, flavorful dish perfect for a comforting dinner. Ground chicken meatballs combine with ricotta and spinach for moisture and nutrition, baked to golden perfection, then smothered in a rich spinach-infused Alfredo sauce. This recipe balances indulgence with wholesome ingredients, making it an impressive yet easy meal.

Ingredients

Scale

Meatballs

  • 1 pound Ground Chicken (or substitute with turkey for a lighter option)
  • 1 cup Ricotta Cheese (part-skim recommended for a healthier twist)
  • 1 cup Chopped Spinach (fresh or frozen)
  • 1/2 cup Breadcrumbs (whole wheat preferred)
  • 1 Egg (flaxseed mixture as vegan alternative)
  • 1 tablespoon Olive Oil (for greasing the baking dish)

Spinach Alfredo Sauce

  • 1 cup Heavy Cream (or half-and-half or plant-based milk for lighter version)
  • 2 cloves Garlic (minced)
  • 1/2 cup Parmesan Cheese (freshly grated)
  • 1 teaspoon Italian Seasoning (or fresh basil/oregano)
  • 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
  2. Prepare Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until just combined to avoid dense meatballs, then shape the mixture into medium-sized meatballs.
  3. Grease Baking Dish: Lightly coat a baking dish with olive oil or butter to prevent sticking and place the meatballs evenly spaced in the dish.
  4. Bake Meatballs: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside for a crisp exterior.
  5. Make Alfredo Sauce: While the meatballs bake, in a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes, stirring occasionally, until the cream slightly thickens.
  6. Add Cheese and Seasoning: Reduce the heat to low and whisk in grated Parmesan cheese and Italian seasoning to the cream mixture, creating a rich spinach Alfredo sauce.
  7. Coat Meatballs: Pour the prepared Spinach Alfredo Sauce over the baked meatballs, gently tossing them to coat evenly with the sauce.
  8. Return to Oven: Place the coated meatballs back into the oven and bake for an additional 10 minutes to meld flavors and finish cooking.
  9. Serve: Remove from oven, garnish with freshly chopped herbs like parsley or basil, and serve warm for a satisfying meal.

Notes

  • Use part-skim ricotta and whole wheat breadcrumbs for a healthier dish.
  • Ground turkey can be substituted for chicken for a lighter option.
  • For a vegan alternative, replace the egg with a flaxseed mixture and use plant-based milk and vegan cheese substitutes.
  • Roasted garlic can be used instead of raw minced garlic for a sweeter sauce flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American

Keywords: chicken meatballs, baked meatballs, ricotta meatballs, spinach alfredo sauce, southern style chicken, healthy meatballs, creamy sauce

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Find it online: https://cookwithandria.com/southern-style-baked-chicken-ricotta-meatballs-with-spinach-alfredo-sauce-recipe/