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Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo

Tender baked chicken ricotta meatballs simmered in a rich, creamy spinach Alfredo sauce for the ultimate Southern comfort food dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Ricotta Meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese whole milk
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 0.75 cup breadcrumbs Italian-style
  • 2 cloves garlic minced
Creamy Spinach Alfredo
  • 3 tbsp butter unsalted
  • 2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 cups baby spinach chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Large skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix all meatball ingredients gently until just combined.
  3. Form mixture into golf-ball-sized meatballs and place on baking sheet.
  4. Bake for 20–25 minutes until cooked through.
  5. Melt butter in a skillet, sauté garlic, then add cream and Parmesan.
  6. Stir in spinach until wilted and sauce thickens.
  7. Add meatballs to sauce, simmer 3–5 minutes, and serve.

Notes

Serve over pasta, mashed potatoes, or with crusty bread.