Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce That Wow Recipe

Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a comforting and flavorful twist on classic meatballs. Tender chicken meatballs paired with a creamy, cheesy spinach sauce make a perfect meal that’s both satisfying and easy to prepare.

Ingredients

• 1 pound Ground Chicken (can be substituted with turkey for a lighter option)
• 1 cup Ricotta Cheese (consider using part-skim for a healthier twist)
• 1 cup Chopped Spinach (fresh or frozen works)
• 1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)
• 1 Egg (a flaxseed mixture can be used as a vegan alternative)
• 1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)
• 1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)
• 2 cloves Garlic (minced; roasted garlic can add a sweeter flavor)
• 1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)
• 1 tablespoon Olive Oil (to lightly coat the baking dish to prevent sticking)
• 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs.
3. Step 3: Grease a baking dish with olive oil or butter and place the meatballs evenly apart.
4. Step 4: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside.
5. Step 5: In a saucepan over medium heat, combine heavy cream and minced garlic. Simmer for about 5 minutes until it thickens.
6. Step 6: Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning.
7. Step 7: Pour the spinach Alfredo sauce over the meatballs and gently toss to coat evenly.
8. Step 8: Return to the oven and bake for an additional 10 minutes.
9. Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

• For a lighter Alfredo sauce, substitute heavy cream with half-and-half or unsweetened plant-based milk.
• Use ground turkey instead of chicken for a leaner meatball option.
• Freeze unbaked meatballs for up to 1 month; bake them straight from frozen, adding extra cooking time as needed.
• Add a pinch of red pepper flakes to the sauce for a mild spicy kick.

Storage

Store any leftover meatballs with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through. To freeze, place meatballs and sauce in a freezer-safe container and freeze for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for the meatballs?

Yes, frozen spinach works well. Just be sure to thaw and squeeze out excess moisture before mixing it into the meatball mixture.

How do I know when the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The meatballs should also be browned on the outside and no longer pink inside.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce That Wow Recipe

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★★★★★

4.9 from 115 reviews

Delight in these Southern Style Baked Chicken Ricotta Meatballs paired with a creamy Spinach Alfredo Sauce. This comforting dish boasts tender, juicy meatballs made from ground chicken and ricotta, infused with fresh spinach and baked to perfection. The rich Alfredo sauce, enhanced with garlic and Parmesan, adds a luscious finish that will impress family and guests alike.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings (approximately 8-10 medium meatballs) 1x
• Category: Lunch
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 pound Ground Chicken (can be substituted with turkey for a lighter option)
• 1 cup Ricotta Cheese (consider using part-skim for a healthier twist)
• 1 cup Chopped Spinach (fresh or frozen works)
• 1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)
• 1 Egg (a flaxseed mixture can be used as a vegan alternative)

For the Spinach Alfredo Sauce

• 1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)
• 1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)
• 2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)
• 1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)

Cooking & Serving Essentials

• 1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)
• 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the meatballs evenly.
2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix them gently until just combined to maintain tender texture, then form medium-sized meatballs.
3. Prepare Baking Dish: Grease a baking dish lightly with olive oil or butter to prevent sticking and arrange the meatballs evenly apart so they cook uniformly.
4. Bake Meatballs: Place the baking dish in the preheated oven and bake the meatballs for 25-30 minutes until they are cooked through and browned on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
5. Prepare Alfredo Sauce: While the meatballs bake, in a saucepan over medium heat, combine the heavy cream and minced garlic. Simmer for about 5 minutes until the mixture thickens slightly, stirring occasionally to prevent burning.
6. Finish Alfredo Sauce: Reduce the heat to low and whisk in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
7. Coat Meatballs with Sauce: Remove the meatballs from the oven and pour the Spinach Alfredo Sauce over them. Gently toss or spoon the sauce to coat the meatballs evenly.
8. Final Bake: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld flavors and finish cooking.
9. Garnish and Serve: Once done, remove from the oven, garnish with fresh chopped herbs like parsley or basil, and serve warm for a satisfying meal.

Notes

• These meatballs are perfect for family gatherings and can be prepped and stored unbaked in the fridge for up to a day.
• For a lighter dish, substitute ground turkey for chicken and use part-skim ricotta cheese.
• To make a vegan version, replace the egg with a flaxseed mixture and use plant-based milks and cheeses in the Alfredo sauce.
• Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
• Leftover meatballs with sauce can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.

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