These Southern-Style Baked Chicken Ricotta Meatballs are tender, juicy, and packed with rich flavor thanks to creamy ricotta and Parmesan. Then they get tossed in a silky Spinach Alfredo sauce that feels like comfort food heaven. It’s cozy, creamy, and gives “restaurant dinner” vibes without the hard work.
Servings & Timing
- Servings: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients List
Chicken Ricotta Meatballs
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 tbsp olive oil (for drizzling + cooking)
Spinach Alfredo Sauce
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup milk
- ¼ tsp nutmeg
- Salt & pepper, to taste
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper (or lightly grease it).
2. Mix the Meatball Ingredients
In a large mixing bowl, combine:
- ground chicken
- ricotta cheese
- egg
- ½ cup Parmesan
- breadcrumbs
- minced garlic
- parsley
- salt, pepper, paprika
Mix until fully combined, but don’t overmix (this keeps the meatballs tender).
3. Shape the Meatballs
Roll mixture into golf ball-sized meatballs and place on the baking sheet.
Drizzle with olive oil to help them brown beautifully.
4. Bake Until Golden
Bake for 20–25 minutes, until golden on the outside and fully cooked through.
5. Sauté the Spinach
While the meatballs bake, heat 1 tbsp olive oil in a large skillet over medium heat.
Add spinach and cook 3–4 minutes until wilted.
6. Make the Alfredo Sauce
To the skillet, add:
- heavy cream
- milk
- Parmesan cheese
- nutmeg
- salt & pepper
Stir continuously and simmer for 5–7 minutes until thick and creamy.
7. Toss Meatballs in the Sauce
Once the meatballs are cooked, add them directly into the Alfredo sauce.
Gently toss to coat them evenly.
Let simmer together for 2 minutes so everything melts into perfection.
8. Serve & Enjoy
Serve hot over:
- pasta
- mashed potatoes
- rice
- zucchini noodles
- cauliflower rice
Top with extra Parmesan and parsley if desired.
Serving Suggestions
- Over fettuccine or penne for classic Alfredo vibes
- With garlic bread for dipping into that sauce
- Over cauliflower mash for a low-carb comfort meal
- With roasted broccoli or green beans on the side
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Warm gently on the stovetop with a splash of milk to loosen sauce
- Freezing: Meatballs freeze well, but Alfredo sauce may separate slightly when thawed
Tips & Variations
- Extra flavor: add ½ tsp Italian seasoning to meatballs
- Spicy kick: stir red pepper flakes into the Alfredo sauce
- Lower carb: replace breadcrumbs with crushed pork rinds or almond flour
- Protein boost: use part-skim ricotta + add extra Parmesan
- Veggie add-in: chopped onions or bell peppers inside meatballs works great
Nutrition (Approx. Per Serving)
- Calories: ~420–480
- Protein: ~30–38g
- Carbs: ~8–14g
- Fat: ~28–34g
