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There are just some meals that feel like home — warm, familiar, and full of good memories. Around here in the rural South, we don’t take supper lightly. It’s not just about feeding bellies — it’s about feeding hearts too. This baked chicken ricotta meatball dish? Oh honey, it’s one of those feel-good meals that folks talk about long after the dishes are done.
You know the kind of dinner where everyone keeps sneaking second helpings and someone always says, “Mmm, you’ve gotta make this again”? Yep. That’s this one.
I can’t even count the number of times I’ve made these meatballs — usually on a Sunday, but really, any evening that calls for something cozy. There’s just something about a creamy Alfredo sauce with a touch of spinach, hugging tender, cheesy meatballs, that soothes the soul. It’s a dish that calls you to slow down, sit a spell, and maybe share a story or two while the sauce bubbles on the stove.
Why Folks Keep Asking for This Dish
Just in case you’re wondering what makes this one so special, here’s a quick little rundown:
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No frying mess — These meatballs are baked, so no oil splatter all over your stovetop.
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They’re tender as all get-out — The ricotta keeps ‘em soft, almost like little chicken pillows.
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That Alfredo sauce? Lord have mercy. Creamy, rich, just enough garlic, and that spinach makes you feel like you’re doing something healthy.
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Feeds a family and then some — Or just you and your leftovers for a few days. Either way, nobody’s going hungry.
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Plays well with others — Pasta, rice, mashed potatoes, or even just crusty bread. It all works.
What You’ll Need (And What You Can Swap)
I always say recipes should work with your pantry, not against it. Here’s what I use — and a few swap-outs you can totally get away with.
For the Meatballs:
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1 lb ground chicken – But hey, ground turkey or even a chicken/pork blend is fine too. Use what’s in the fridge.
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1 cup ricotta cheese – It’s what makes these so moist. No ricotta? Cottage cheese blitzed in a blender works okay in a pinch.
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1 egg – Just one — keeps it all together.
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½ cup grated Parmesan – Fresh is great, but the kind in the can works too. We’re not fancy here.
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½ cup breadcrumbs – Panko gives a lighter feel, but any dry crumb will do.
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2 garlic cloves, minced – Garlic lovers, feel free to go wild.
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¼ cup chopped parsley – Fresh if you got it, but dried is totally fine. I’ve done both.
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Salt, pepper, and a little paprika – Because we like flavor around here.
For the Sauce:
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3 tablespoons olive oil – Used here and there in cooking, so have it on hand.
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2 cups chopped spinach – Fresh or frozen (just thaw and squeeze it dry if frozen).
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1 cup heavy cream + ½ cup milk – The creaminess duo. You can go all cream if you want it extra rich.
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1 cup grated Parmesan – Melts right into the sauce for that cheesy pull.
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¼ teaspoon nutmeg – Just a dash gives it that little cozy something.
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Salt and pepper, to taste – Always, always taste your sauce.
How to Make It (No Fuss, Just Flavor)
Step 1 – Heat that oven
Preheat to 400°F. Line a baking sheet with parchment paper so cleanup’s easy later. Trust me — you’ll thank yourself.
Step 2 – Get mixing
In a big ol’ bowl, combine your ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika. You’re gonna want to use your hands. Don’t be shy — it’s the best way to mix it up evenly without turning it into a dense mess.
Step 3 – Roll and bake
Scoop out about a heaping tablespoon of the mix and roll into little meatballs. Golf ball size is a good guide. Lay them out on your baking sheet, give ‘em a little drizzle of olive oil, and slide them into the oven. Bake for about 20–25 minutes, until they’re golden and cooked through.
Step 4 – Sauce things up
While those are baking, grab your favorite skillet and heat a splash of olive oil over medium. Toss in the spinach and stir until it wilts. It doesn’t take long — maybe three or four minutes.
Now pour in the cream and milk, then stir in your Parmesan, nutmeg, and a little salt and pepper. Keep stirring until it all melts down into one dreamy, creamy sauce. If it gets too thick, just add a splash of milk.
Step 5 – Let it all come together
Once those meatballs are baked and smelling heavenly, plop them right into the sauce. Let them simmer together for a few minutes — just enough to soak up all that goodness.
Step 6 – Serve it up hot
This part’s up to you — mashed potatoes, buttered rice, egg noodles, or even spooned straight onto a crusty piece of bread. However you plate it, sprinkle a little extra Parmesan on top and maybe a few leaves of parsley if you’re feeling fancy.
Little Twists That Work Like a Charm
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Craving heat? Toss some red pepper flakes into the sauce or add a dab of hot sauce.
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No spinach? Use kale or Swiss chard — even frozen mixed greens will do.
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Feelin’ frugal? Skip the cream and just thicken some milk with a bit of flour and butter.
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Going low-carb? Serve it over roasted cauliflower, sautéed zucchini noodles, or spaghetti squash.
How to Store (And Still Enjoy Later)
These meatballs are even better the next day — the flavors kind of settle in like an old friend.
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In the fridge: Keep leftovers in an airtight container for 3–4 days.
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In the freezer: Freeze meatballs and sauce separately if you want the texture to stay nice. Freeze flat in a zip bag or tuck into containers.
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To reheat: Microwave in short bursts or reheat gently on the stovetop with a splash of milk to bring the sauce back to life.
Final Thoughts From One Home Cook to Another
I know this recipe’s a little Southern and a little Italian, but truth be told — it’s just good food. Honest, simple, and made with love. Whether you’re feeding a crowd, bringing supper to a neighbor, or just need something warm and creamy after a long day, this dish never disappoints.
And hey, if you make it — let me know! Share a photo, tell me what sides you served it with, or just drop by the comments to say hello. I love hearing what y’all are cooking in your kitchens.
Till next time,
Keep your stove warm and your table fuller than your sink.
Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 egg
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 3 tbsp olive oil divided
- 2 cups fresh spinach chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup milk
- 0.25 tsp nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, egg, 1/2 cup Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika. Mix thoroughly.
- Shape mixture into golf ball-sized meatballs and place on prepared baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes until golden brown and fully cooked.
- While meatballs bake, heat 1 tbsp olive oil in a skillet. Add chopped spinach and cook until wilted, about 3-4 minutes.
- Add cream, 1 cup Parmesan, milk, nutmeg, salt, and pepper. Stir constantly over medium heat until thickened, about 5-7 minutes.
- Add baked meatballs to the sauce and gently toss to coat evenly.
- Serve over pasta, mashed potatoes, or rice. Garnish with extra Parmesan and parsley if desired.
Notes