Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
These tender, juicy chicken ricotta meatballs are baked until golden and then bathed in a rich, creamy spinach Alfredo sauce. It's a comforting Southern-style twist on Italian flavors, perfect served over pasta, mashed potatoes, or rice.
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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
These meatballs freeze beautifully. Let them cool, then freeze in an airtight container. Reheat gently in sauce. Try swapping the spinach with kale or add a pinch of crushed red pepper for a little kick!
Nutrition
Serving: 1servingsCalories: 818kcalCarbohydrates: 15gProtein: 47.5gFat: 61.5gSaturated Fat: 28.5gTrans Fat: 0.3gCholesterol: 225mgSodium: 950mgFiber: 0.8gSugar: 3g
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