Description
Enjoy these Southern Style Baked Chicken Ricotta Meatballs served in a creamy spinach Alfredo sauce. Tender, flavorful meatballs baked to perfection and paired with a rich homemade sauce make for a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil (for drizzling)
For the Spinach Alfredo Sauce
- 3 tablespoons olive oil (1 tablespoon for sauce)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare the Meatballs: In a large bowl, combine ground chicken, ricotta cheese, egg, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs and arrange them evenly on the prepared baking sheet.
- Bake the Meatballs: Drizzle 2 tablespoons of olive oil over the meatballs, then bake in the preheated oven for 20-25 minutes, until they turn golden brown and are thoroughly cooked through.
- Prepare the Spinach: While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until wilted.
- Make the Alfredo Sauce: To the skillet with the spinach, add heavy cream, Parmesan cheese, milk, nutmeg, and season with salt and pepper. Stir continuously and cook the sauce for 5-7 minutes until it thickens.
- Combine the Meatballs and Sauce: Once the meatballs are baked, transfer them into the skillet with the Alfredo sauce and gently toss to coat them evenly with the sauce.
- Serve & Enjoy: Serve the meatballs and spinach Alfredo sauce over your choice of pasta, mashed potatoes, or rice. Garnish with additional parsley and Parmesan cheese if desired.
Notes
- For a lower-fat option, use low-fat ricotta and substitute heavy cream with half-and-half or whole milk, but the sauce might be less creamy.
- The meatballs can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
- Make sure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Feel free to add red pepper flakes to the sauce for a bit of heat.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
