Irresistible Southern Baked Chicken Ricotta Meatballs

The aroma of Southern Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce wafts through the air like a warm hug on a chilly night. Each meatball, drenched in a velvety sauce, sings with flavors that dance on your taste buds, making it impossible to resist a second helping.

I remember making this dish for my family one Sunday afternoon, and let me tell you, the kitchen turned into a battleground of laughter and culinary creativity. It’s perfect for cozy family dinners or impressing friends at a gathering—everyone will be begging for your secret recipe!

I once served these meatballs at a dinner party, and my friends declared they were “life-changing.” The laughter and joy shared around the table made the evening unforgettable.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Opt for lean ground chicken for a healthier option without sacrificing flavor.

• Ricotta Cheese: Fresh ricotta adds creaminess; look for whole milk ricotta for the best texture.

• Fresh Spinach: Use baby spinach for its mild flavor; it wilts beautifully in the sauce.

• Parmesan Cheese: Grate your own for maximum flavor; pre-grated cheese can be convenient but lacks freshness.

• Panko Breadcrumbs: These give our meatballs that light and airy texture; regular breadcrumbs work too but won’t be as crisp.

• Eggs: They act as a binder; don’t skip them unless you want crumbling meatballs!

• Garlic Powder: For a subtle yet impactful flavor boost; fresh garlic will also do wonders if you’re feeling adventurous.

• Italian Seasoning: A blend of herbs that brings everything together; feel free to customize based on your favorites.

• Sour Cream: This adds tanginess to the sauce, balancing out the richness of the cheese.

• Heavy Cream: Use it sparingly for an ultra-creamy sauce that feels indulgent.

• Olive Oil: A drizzle before baking helps achieve that golden crust; don’t skimp!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray or olive oil to prevent sticking.

Mix Meatball Ingredients Together: In a large bowl, combine ground chicken, ricotta cheese, panko breadcrumbs, eggs, garlic powder, Italian seasoning, and salt. Mix until just combined; don’t overwork it!

Form Meatballs with Care: Using your hands, form mixture into golf ball-sized meatballs. Place them in the greased baking dish; make sure they have some space between them.

Bake Until Golden Brown : Place the baking dish in your preheated oven and bake for 25-30 minutes until meatballs are cooked through and golden brown on top.

Create Creamy Spinach Alfredo Sauce : While meatballs bake, melt butter in a saucepan over medium heat. Add sour cream and heavy cream while stirring until smooth and heated through.

Add Spinach and Parmesan : Stir in fresh spinach until wilted. Mix in grated Parmesan cheese until melted and creamy. Season with salt and pepper according to taste.

Now you have reached the moment of truth: take those beautiful baked chicken ricotta meatballs out of the oven! Pour the luscious creamy spinach Alfredo sauce over them like it’s a cozy blanket.

Serve hot with a sprinkle of extra Parmesan cheese on top if you’re feeling fancy—or just because more cheese is always better! Enjoy every bite as laughter fills your dining room from happy faces indulging in this delightful Southern baked chicken ricotta meatball experience.

Perfecting the Cooking Process

Start by baking the chicken meatballs until golden brown, then prepare the creamy spinach Alfredo sauce while they cook. This timing ensures everything is hot and ready together.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add sun-dried tomatoes for a flavor boost. Experimenting can lead to delightful surprises that make the dish uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to revive the sauce.

Cooking this dish reminds me of my first attempt at impressing my mother-in-law. She was pleasantly surprised and declared me “the best daughter-in-law ever,” which made my day!

FAQ

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain it well before adding to your sauce.

How do I know when the meatballs are fully cooked?

Use a meat thermometer; they should reach an internal temperature of 165°F.

Can I prepare this dish ahead of time?

Absolutely! You can make the meatballs and sauce beforehand, then bake them just before serving.

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Southern Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce

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• Author: Tiffani Brooks
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Southern Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce are a comforting and delicious dish perfect for any gathering. These tender meatballs, made with lean ground chicken and ricotta, are baked to golden perfection and drenched in a rich, creamy spinach sauce. Easy to prepare and bursting with flavor, they promise to impress your family and friends alike.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1 cup ricotta cheese
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• Salt to taste
• 2 cups fresh spinach
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Olive oil for greasing the baking dish

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Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a large bowl, combine ground chicken, ricotta, panko breadcrumbs, egg, garlic powder, Italian seasoning, and salt; mix until just combined.
3. Form the mixture into golf ball-sized meatballs and place them in the greased baking dish.
4. Bake for 25-30 minutes until golden brown.
5. Meanwhile, melt butter in a saucepan over medium heat. Stir in sour cream and heavy cream until smooth.
6. Add spinach until wilted; mix in Parmesan cheese until melted. Season with salt and pepper to taste.
7. Serve the meatballs topped with creamy spinach Alfredo sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 meatballs with sauce (200g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 100mg