Description
These Southern-style baked chicken ricotta meatballs are tender, juicy, and packed with rich flavor, thanks to creamy ricotta cheese. Served with a luscious spinach Alfredo sauce, this dish is a comforting and elegant take on classic meatballs. Perfect over pasta, rice, or with crusty bread for soaking up the sauce!
Ingredients
For the Chicken Ricotta Meatballs:
1 lb ground chicken
½ cup whole milk ricotta cheese
½ cup Italian-style breadcrumbs
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp chopped fresh parsley
1 tbsp olive oil (for greasing the pan)
For the Spinach Alfredo Sauce:
2 tbsp unsalted butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp nutmeg (optional, for depth of flavor)
2 cups fresh spinach, roughly chopped
Instructions
For the Meatballs:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
Mix the ingredients – In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, onion powder, smoked paprika, salt, black pepper, and parsley. Mix until just combined.
Form the meatballs – Using a tablespoon or cookie scoop, shape the mixture into meatballs (about 1 ½ inches in diameter) and place them on the prepared baking sheet.
Bake for 18-20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F (75°C).
For the Spinach Alfredo Sauce:
Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, black pepper, and nutmeg.
Stir in spinach and cook until wilted, about 2 minutes.
Add the baked meatballs to the sauce, tossing gently to coat. Simmer for another 2-3 minutes to allow flavors to meld.
Serving Suggestions
Serve over fettuccine, mashed potatoes, or garlic bread.
Garnish with additional Parmesan and fresh parsley.
Notes
For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.
Can substitute ground turkey or pork for chicken.
Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Southern, Italian-American