If you’re ready to meet your new favorite comfort food, let me introduce you to Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. Imagine tender, juicy chicken meatballs—boosted with creamy ricotta, kissed with a hint of Cajun spice, and baked until golden—nestled in a silken bed of velvety Alfredo sauce speckled with vibrant spinach. This dish masterfully walks the line between soul-warming Southern flair and dreamy Italian inspiration, making it special enough for Sunday dinner yet simple enough for a weeknight treat. Get ready for a flavor-packed meal you’ll want to share with everyone you know!
Ingredients You’ll Need
Every ingredient in Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce has a purpose—adding depth, comfort, or creaminess that you can literally taste in every bite. Gather these kitchen staples and just wait for the magic to happen!
- Ground chicken: The lean, tender canvas for these meatballs, bringing a lighter twist to classic comfort.
- Ricotta cheese: Adds irresistible creaminess and keeps the meatballs impossibly moist.
- Breadcrumbs: Perfect binding agent that soaks up juices and holds everything together.
- Large egg: Adds structure for meatballs that keep their shape on the plate.
- Grated Parmesan cheese: Infuses each bite with savory, salty richness—plus a subtle nutty flavor.
- Cajun seasoning (or seasoning salt): Brings a blast of Southern personality and just the right tingle of heat.
- Garlic powder: For mellow, earthy background flavor without overpowering the dish.
- Onion powder: Adds a touch of sweetness and depth; essential for that homemade taste.
- Black pepper: A hint of peppery bite to round out the spices.
- Fresh parsley (optional): A pop of color and fresh herbal flavor—totally worth it if you have some handy.
- Olive oil (for brushing): Helps the meatballs brown beautifully without frying.
- Butter: The luxurious start to your Alfredo sauce, lending richness and flavor.
- Fresh garlic: For aromatic depth that elevates the entire sauce.
- Heavy cream: The silkiest base for Alfredo—expect pure velvet on your plate!
- Grated Parmesan cheese: Pulls double duty in this recipe, thickening the sauce and providing that classic Alfredo bite.
- Fresh spinach: Chopped leaves add vibrant color, gentle flavor, and a whisper of nutrition.
- Salt and pepper: Essential for balancing flavors—always taste as you go!
- Nutmeg (optional): Just a pinch brings warmth and complexity to the Alfredo—totally optional but highly recommended.
How to Make Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Step 1: Prep and Mix the Meatball Ingredients
Set your oven to preheat at 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the ground chicken, ricotta, breadcrumbs, egg, Parmesan, Cajun seasoning, garlic powder, onion powder, black pepper, and parsley (if using). Mix until everything is just combined—resist the urge to overwork it, as this keeps the meatballs tender and juicy.
Step 2: Shape and Bake the Meatballs
Using about two tablespoons for each, loosely roll the chicken mixture into balls and place them on your prepared baking sheet. For that gorgeous golden finish, lightly brush the tops with olive oil. Bake the meatballs in your preheated oven for 18 to 20 minutes, or until they’re golden and cooked through (aim for an internal temp of 165°F/74°C). While the aroma fills your kitchen, move on to the sauce!
Step 3: Make the Spinach Alfredo Sauce
Melt the butter in a large skillet over medium heat. Add garlic and let it sizzle for about 30 seconds—just enough to become fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Toss in the grated Parmesan and let it melt into silky goodness, stirring until the sauce thickens just a bit, about 3 to 5 minutes. Now, stir in the chopped spinach and watch it wilt and swirl its color into the sauce. Taste and season with salt, pepper, and that optional—but magical—pinch of nutmeg.
Step 4: Marry the Meatballs with the Sauce
Once your meatballs are golden and ready, carefully transfer them into the skillet with the Alfredo sauce. Spoon some of that creamy, spinach-studded sauce over each meatball and let everything simmer together for 2 to 3 minutes. This step is where Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce truly comes together—every meatball soaks up all that Alfredo flavor, making each bite absolute perfection.
Step 5: Serve and Savor
With everything hot, creamy, and ready, arrange your meatballs (and plenty of sauce!) over your favorite base—pasta, mashed potatoes, grits, or roasted veggies. Sprinkle with extra Parmesan and parsley as the finishing touch for a dish that’s truly made to share!
How to Serve Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Garnishes
Don’t underestimate garnishes! A shower of freshly chopped parsley and a generous dusting of shaved Parmesan will not only add a pop of color but also hit you with freshness and that extra-cheesy factor. A quick twist of cracked black pepper makes each plate look restaurant-worthy. If you’re feeling adventurous, a drizzle of good olive oil or a sprinkle of red pepper flakes will really take your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce over the top.
Side Dishes
This dish is luscious as-is, but pairing it with the right side can make all the difference. You can never go wrong with a bed of buttered pasta or pillowy mashed potatoes. For those seeking a traditional Southern vibe, creamy grits or baked cheesy polenta are fantastic. If you want to keep things lighter, pile the meatballs and sauce atop roasted veggies or zoodles—perfect comfort, no matter your mood!
Creative Ways to Present
Sometimes it’s fun to let your presentation shine! Spoon the meatballs over toasted slices of crusty bread for an open-faced sandwich, or tuck them into slider buns for party-perfect bites. You could even skewer mini meatballs for an elegant appetizer platter, all topped with extra Spinach Alfredo Sauce. However you serve it, Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are sure to make a statement.
Make Ahead and Storage
Storing Leftovers
To keep your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce tasting fresh, store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days, and the flavors deepen as they rest overnight, making tomorrow’s lunch (or midnight snack) even better than the original!
Freezing
If you’re looking to get a jump on meal prep, the meatballs themselves freeze wonderfully. Let them cool completely, then arrange in a single layer on a tray and freeze until solid. Transfer to a zip-top bag or airtight container and keep in the freezer for up to 2 months. For best results, freeze without the sauce, then make a fresh batch of creamy Alfredo and spinach when ready to serve.
Reheating
To reheat, thaw your frozen meatballs overnight in the fridge if needed. Warm the meatballs (and sauce, if stored together) gently on the stovetop over low heat, stirring occasionally so nothing sticks or separates. You can also microwave in short bursts, covered, for convenience. Adding a splash of cream or milk helps keep the Alfredo sauce silky as it reheats.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a wonderful substitute and works beautifully in this recipe—it yields almost the same juicy, tender texture as chicken. Just pick ground turkey that isn’t extra-lean for the best flavor and moistness in your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the regular breadcrumbs for your favorite gluten-free version, and double-check your seasonings and Parmesan for any hidden gluten sources. Once you make the switch, your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are deliciously gluten-free and safe for everyone at your table.
Can I use frozen spinach instead of fresh?
You sure can. Frozen chopped spinach is a fantastic stand-in—just thaw it completely and squeeze out as much excess water as possible before adding to your Alfredo sauce. The outcome will be just as tasty, and it’s a great option when fresh spinach isn’t on hand.
What can I serve with these meatballs besides pasta?
There are so many delicious options! These meatballs and Alfredo sauce are wonderful over creamy grits, mashed potatoes, oven-roasted vegetables, or even as a sub filling for a hearty sandwich. Get creative and use whatever you have—this dish is extremely versatile.
Will the sauce separate when reheated?
With careful reheating, your Alfredo sauce should stay smooth and creamy. If it starts to separate, just add a splash of cream or milk, and whisk gently over low heat until it comes together again. Keeping the heat low and slow is the secret to a luscious reheated sauce.
Final Thoughts
If you’re longing for a meal that combines effortless comfort with knockout flavor, you must try Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce. This is the kind of recipe that brings everyone to the table and wins you serious kitchen bragging rights—so grab your ingredients and enjoy every satisfying, creamy, soulful bite!
Print
Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are a delicious twist on classic meatballs, featuring a blend of ground chicken, ricotta cheese, and flavorful seasonings, all topped with a creamy spinach Alfredo sauce.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons Cajun seasoning (or seasoning salt)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon olive oil (for brushing)
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat oven and prepare meatballs: Preheat oven to 400°F (200°C). In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, seasonings, and parsley. Form mixture into balls and place on a baking sheet. Bake for 18–20 minutes.
- Make the Spinach Alfredo Sauce: In a skillet, sauté garlic in butter. Add cream, Parmesan, spinach, and seasonings. Simmer until thickened.
- Combine meatballs with sauce: Transfer meatballs to the skillet with the sauce. Simmer together for a few minutes before serving.
Notes
- Serve over pasta, mashed potatoes, grits, or roasted veggies.
- Use frozen chopped spinach (thawed and squeezed dry) if fresh is unavailable.
- Meatballs can be frozen without sauce and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Southern-American, Italian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 480
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 155 mg
