Some recipes have a way of taking you right back home — to the smell of your mother’s kitchen, to the warmth of family dinners, to the taste of something made with love and care. This Baked Chicken Ricotta Meatball dish is one of those treasures. Tender, flavorful chicken meatballs baked until golden, then nestled into a rich, creamy spinach Alfredo sauce — it’s the kind of Southern-inspired comfort meal that never goes out of style.
Whether you serve it over pasta, rice, or even zucchini noodles, this dish delivers a perfect balance of heartiness and elegance.🧾 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground chicken | 1 lb | Lean, but full of flavor when paired with ricotta |
| Ricotta cheese | 1 cup | Adds moisture and tenderness |
| Egg | 1 | Helps bind the meatballs |
| Parmesan cheese (for meatballs) | ½ cup | Use freshly grated for the best taste |
| Breadcrumbs | ½ cup | Regular or Italian-style |
| Garlic, minced | 2 cloves | Brings depth and aroma |
| Fresh parsley, chopped | ¼ cup | Adds freshness |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | For seasoning balance |
| Paprika | ½ tsp | A touch of smoky warmth |
| Olive oil (for meatballs) | 3 tbsp | For drizzling before baking |
| Fresh spinach, chopped | 2 cups | Packed with nutrients and color |
| Heavy cream | 1 cup | Base for a silky Alfredo sauce |
| Parmesan cheese (for sauce) | 1 cup | Melts into a creamy richness |
| Milk | ½ cup | Lightens the sauce slightly |
| Nutmeg | ¼ tsp | Optional, but enhances the cream flavor |
| Salt and pepper (for sauce) | To taste | Balance as you go |
| Olive oil (for sauce) | 1 tbsp | Used to sauté spinach |
How to Make the Chicken Ricotta Meatballs
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Mix the meatball ingredients
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, minced garlic, parsley, salt, black pepper, and paprika. Mix gently with your hands or a spoon until the ingredients are evenly distributed — don’t overmix, or the meatballs may become dense.
Step 3: Shape and drizzle
Form the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet. Drizzle lightly with olive oil to help them brown beautifully.
Step 4: Bake
Bake for 20–25 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Make the Spinach Alfredo Sauce
Step 1: Sauté the spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook until wilted — about 3–4 minutes.
Step 2: Create the sauce base
Lower the heat and add the heavy cream, grated Parmesan, and milk. Whisk gently as the cheese melts into the cream, forming a smooth, rich sauce.
Step 3: Season and thicken
Stir in nutmeg, salt, and pepper. Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until it thickens to a luscious consistency. Remove from heat once it coats the back of a spoon.
Bringing It All Together
Step 1: Coat the meatballs
Once your baked meatballs are ready, add them directly to the skillet with the warm Spinach Alfredo Sauce. Gently toss until each meatball is covered in that creamy goodness.
Step 2: Serve with love
Serve immediately over cooked pasta, fluffy rice, or spiralized zucchini for a lighter twist. Garnish with extra Parmesan, fresh parsley, or even a pinch of red pepper flakes if you like a bit of heat.
Tips & Serving Ideas
- For extra flavor: Add a splash of white wine or chicken broth to the sauce before adding cream.
- Make it ahead: Bake the meatballs in advance and refrigerate. Simply reheat them in the sauce when ready to serve.
- Add texture: Sprinkle toasted breadcrumbs or crushed pecans on top before serving for a Southern-style crunch.
- Pair it right: This dish goes wonderfully with garlic bread and a crisp side salad.
Comforting, creamy, and packed with flavor, this Southern-Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe is a heartwarming reminder that sometimes the best meals are the ones that bring a little nostalgia to the table.
