Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

These Southern Style Baked Chicken Ricotta Meatballs are tender, juicy, and packed with flavor thanks to creamy ricotta, parmesan, and a touch of paprika. We finish them in a luxurious Spinach Alfredo Sauce that’s silky, cheesy, and weeknight-easy. Serve over pasta, rice, or zucchini noodles for a comforting, crowd-pleasing dinner.

Why You’ll Love This Recipe

• Ultra tender meatballs: Ricotta keeps lean ground chicken moist and delicate.
• Oven-baked: No splatter, no babysitting—hands-off and reliable.
• Creamy spinach Alfredo: A cozy, restaurant-style sauce made in minutes.
• Versatile serving: Pairs beautifully with pasta, rice, mashed potatoes, or veggie noodles.

Ingredients

For the Chicken Ricotta Meatballs

• 1 lb ground chicken
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 3 tablespoons olive oil (for drizzling)

For the Spinach Alfredo Sauce

• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat & Prep: Heat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix Meatballs: In a large bowl combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika. Mix just until combined.
3. Shape & Bake: Form golf ball–size meatballs and arrange on the sheet. Drizzle evenly with the olive oil. Bake 20–25 minutes, or until lightly browned and the centers reach 165°F (74°C).
4. Sauté Spinach: Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add chopped spinach and cook 3–4 minutes until wilted.
5. Make Alfredo: Reduce heat to low. Stir in heavy cream, Parmesan, and milk, whisking until smooth. Add nutmeg, salt, and pepper. Simmer 5–7 minutes, stirring occasionally, until thick and silky.
6. Finish: Transfer baked meatballs to the skillet and gently toss to coat in the sauce.
7. Serve: Spoon over hot pasta, rice, or zucchini noodles. Garnish with extra Parmesan and parsley if desired.

Chef Tips & Variations

• Breadcrumb swap: Use panko for lighter texture or almond meal for low-carb.
• Extra lemony: Add 1 teaspoon lemon zest to the sauce for brightness.
• Heat it up: A pinch of red pepper flakes perks up the Alfredo.
• Make ahead: Bake meatballs up to 2 days ahead; rewarm in sauce before serving.

Storage

• Refrigerate: Cool, then store meatballs with sauce in an airtight container up to 3–4 days.
• Freeze: Freeze meatballs (sauce separately) up to 2 months. Thaw overnight, reheat gently, and thin sauce with a splash of milk if needed.
• Reheat: Low heat on stovetop, adding a little milk or cream to loosen the sauce.

FAQs

Can I use ground turkey instead of chicken?
Yes—swap 1:1. Ricotta will keep turkey meatballs just as tender.

My sauce is too thick. What should I do?
Whisk in warm milk or a splash of pasta water until it’s your preferred consistency.

Can I pan-fry the meatballs?
Absolutely. Brown in a bit of oil over medium heat, then finish in the oven until 165°F (74°C).

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Prep: 15 min | Cook: 25–30 min | Total: ~40–45 min | Yield: 4–6 servings | Method: Bake + Stovetop

Ingredients

Meatballs:

• 1 lb ground chicken
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

Spinach Alfredo Sauce:

• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika just until combined.
3. Shape into golf ball–size meatballs; place on the sheet. Drizzle with olive oil and bake 20–25 minutes, until lightly browned and 165°F (74°C) inside.
4. For the sauce, heat olive oil in a large skillet over medium; sauté spinach 3–4 minutes until wilted.
5. Lower heat; stir in cream, Parmesan, and milk. Season with nutmeg, salt, and pepper. Simmer 5–7 minutes, stirring, until creamy.
6. Add baked meatballs to the skillet and gently coat in sauce. Serve over pasta, rice, or zucchini noodles.

Tip: If the sauce thickens as it sits, whisk in a splash of milk or warm pasta water to loosen.

If you make this recipe, drop a comment with your favorite side pairing—garlic bread, roasted veggies, or a crisp salad. Happy cooking! 🍝✨

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