Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
A comforting Southern-style dish featuring baked chicken ricotta meatballs served in a creamy spinach Alfredo sauce, perfect for a flavorful and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
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)
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)
Other
- 1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)
- 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until just combined to avoid tough meatballs. Form the mixture into medium-sized meatballs.
- Arrange Meatballs in Baking Dish: Grease a baking dish lightly with olive oil or butter to prevent sticking. Place the meatballs evenly spaced in the dish to allow even cooking.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes, or until they are cooked through and golden brown on the outside.
- Prepare the Spinach Alfredo Sauce: While the meatballs bake, heat a saucepan over medium heat. Add heavy cream and minced garlic, then simmer for about 5 minutes until the cream thickens slightly.
- Add Cheese and Seasoning: Reduce the heat to low and whisk in the grated Parmesan cheese and Italian seasoning, stirring until the sauce is smooth and well combined.
- Coat Meatballs with Sauce: Pour the spinach Alfredo sauce over the baked meatballs and gently toss or spoon to coat them evenly.
- Finish Baking: Return the coated meatballs to the oven and bake for an additional 10 minutes to meld the flavors.
- Garnish and Serve: Remove the meatballs from the oven, garnish with fresh chopped herbs like parsley or basil, and serve warm for a delicious, hearty dish.
Notes
- Use part-skim ricotta and whole wheat breadcrumbs for a healthier version.
- Frozen spinach should be thawed and excess water squeezed out before using.
- For a vegan alternative, replace egg with a flaxseed mixture and use plant-based ricotta and cream substitutes.
- Roasted garlic can be used instead of minced garlic for a sweeter flavor in the sauce.
- Adjust Italian seasoning to taste and add fresh herbs for added brightness.
Keywords: baked chicken meatballs, ricotta meatballs, spinach alfredo, Southern style chicken, creamy meatballs
