Name: Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern-Inspired
Ingredients: 1 pound ground chicken; 1/2 cup ricotta cheese; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 teaspoons Creole or Cajun seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 2 tablespoons chopped parsley or green onions; 2 tablespoons unsalted butter; 2 cloves garlic (minced); 2 tablespoons all-purpose flour; 1 1/2 cups whole milk or half-and-half; 1/2 cup grated Parmesan cheese; 2 cups fresh baby spinach (chopped); Salt and pepper to taste; Pinch of nutmeg (optional)

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If you’re in the mood for comfort that delivers with every creamy, herby, melt-in-your-mouth bite, Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce just might become your next obsession. This recipe fuses the heart of Southern hospitality with a little Italian romance: plump, juicy chicken meatballs enriched with velvety ricotta and a hint of Creole spice, all nestled in a creamy, Parmesan-laced spinach Alfredo sauce. It’s a dish full of warmth, easy enough for a weeknight, but elegant enough to impress your most cherished guests.

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of this dish: straightforward ingredient list, but each item is a powerhouse of flavor or adds luscious texture. Don’t skip a single component—they all contribute to the soulful depth, rich body, and comforting color that makes these Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce so irresistible.

Ground Chicken: The tender, mild base that soaks up all those Southern and Italian seasonings.
Ricotta Cheese: Adds incredible moistness and that irresistible creamy bite to every meatball.
Breadcrumbs: Essential for a light, tender texture that nicely binds everything together.
Grated Parmesan Cheese: Ta-da, this is the salty, nutty flavor amplifier in both the meatballs and the sauce.
Large Egg: The magic glue holding the meatballs together.
Creole or Cajun Seasoning: Brings a punchy, unmistakable Southern flavor profile—just enough heat and heart.
Garlic Powder & Onion Powder: For background flavor and a savory boost.
Black Pepper: Balances all the dairy richness with a subtle bite.
Chopped Parsley or Green Onions: Freshness, color, and a little herbal pop.
Unsalted Butter: The beginning of every good Alfredo—rich and luscious.
Garlic (fresh, minced): Infuses the sauce with aromatic punch.
All-Purpose Flour: Just enough to make a roux that thickens your sauce to pure velvet.
Whole Milk or Half-and-Half: For creamy, sippable, ultimate Alfredo dreams.
Baby Spinach: Wilts beautifully into the sauce for nutritional punch and vibrant color.
Salt, Pepper, & Nutmeg (optional): The final simple seasonings that take everything over the top.

How to Make Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prep and Preheat

Start by preheating your oven to 400°F. Line a large baking sheet with parchment—trust me, you’ll thank yourself when cleanup rolls around! This step sets you up for perfectly baked, golden-brown meatballs and a stress-free cooking experience.

Step 2: Mix the Meatball Magic

Grab a spacious bowl and toss in the ground chicken, creamy ricotta, breadcrumbs, freshly grated Parmesan, egg, Creole or Cajun seasoning, garlic and onion powders, black pepper, plus your chopped parsley or green onions. Mix gently—just enough to bring everything together. Overmixing leads to tough meatballs, and we’re aiming for light and tender here!

Step 3: Shape the Meatballs

Using a cookie scoop (or just your hands), form the mixture into about 16-18 balls. This yields meatballs that are just the right size for a hearty bite, while baking up golden and juicy. Place them evenly apart on your prepared baking sheet; this ensures even cooking and beautiful browning.

Step 4: Bake to Southern Perfection

Slide the tray into the oven and bake for 20 to 25 minutes, until the meatballs are cooked through and lightly golden. You’ll know they’re done when they reach an internal temp of 165°F—and your kitchen smells absolutely mouthwatering!

Step 5: Make That Luscious Spinach Alfredo Sauce

While your meatballs are doing their thing, melt butter in a large skillet over medium heat. Add your fresh garlic, letting it sizzle for just 30 seconds to build that aromatic foundation. Whisk in the flour to make a quick roux (about a minute), then slowly pour in your milk or half-and-half. Keep whisking! As the sauce thickens over 4-5 minutes, add the Parmesan and chopped spinach. Season with salt, pepper, and a pinch of nutmeg if you love that subtle Southern nutty warmth. Simmer until the spinach is tender and the sauce is pure, creamy velvet.

Step 6: Serve with Saucy Southern Style

Now the best part: arrange your golden, fluffy meatballs over a generous pillow of Spinach Alfredo Sauce (or spoon the sauce right over top). Garnish with a flurry of extra Parmesan or some fresh herbs to finish. Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are ready for their delicious close-up!

How to Serve Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

The finishing touches matter! Shower your dish with fresh chopped parsley or more shaved Parmesan for a bright, peppery contrast to all that creamy goodness. A few thinly sliced green onions or a grind of black pepper also add that chef-worthy flourish to your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Side Dishes

There are so many ways to enjoy these savory meatballs. Pair them with pillowy mashed potatoes or buttery grits for true Southern comfort, or twirl them onto a nest of your favorite pasta for an Italian-Southern fusion. Even a crisp green salad and some crusty bread make the perfect partners to this creamy, hearty entree.

Creative Ways to Present

If you’re feeling fancy, try serving your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce in individual ramekins, or pile them onto slider buns for playful party bites. Layer them over white cheddar mac and cheese, or spoon them into hoagies for a decadent sandwich twist!

Make Ahead and Storage

Storing Leftovers

Leftover meatballs and sauce keep beautifully in an airtight container in the refrigerator for up to 3 days. Store the meatballs and the spinach Alfredo sauce separately for the freshest flavor and best texture when you reheat and enjoy your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce again.

Freezing

You can absolutely freeze the meatballs—just arrange them on a tray, freeze until solid, then transfer to a freezer bag. The sauce is best made fresh, but you can freeze it as well for up to a month. Just be sure to thaw overnight in the fridge before reheating to preserve that silky texture.

Reheating

To reheat, simply warm the meatballs (and sauce, if combined) in a skillet over low heat, adding a splash of milk or broth if the sauce has thickened up too much. You can also use the microwave in short bursts. Either way, you’re just minutes away from creamy, dreamy Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce all over again.

FAQs

Can I use turkey instead of chicken for the meatballs?

Absolutely! Ground turkey is a great substitute for chicken and works beautifully in these meatballs. You may want to add a drizzle of olive oil or an extra tablespoon of ricotta to keep them juicy.

Is there a gluten-free option for the breadcrumbs and flour?

Yes! Swap traditional breadcrumbs for gluten-free panko or crushed gluten-free crackers, and use your favorite gluten-free all-purpose flour blend for the sauce. The result will be just as delicious and tender.

What’s the best way to lighten up this recipe?

If you want to trim the calories, go with part-skim ricotta and use milk instead of half-and-half in the Alfredo. You’ll still get that rich, creamy flavor without sacrificing taste or comfort factor in your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Can I make the meatballs in advance?

Definitely! Prepare and shape the meatballs, then store them covered in the fridge for up to one day before baking. Chilling ahead can make meal prep a breeze, especially for weeknights or entertaining.

Will the sauce separate when reheated?

If reheated gently over low heat and with a dash of extra milk or broth, the sauce should stay creamy. Whisk well and avoid high heat, which can cause separation—this keeps your Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce perfectly smooth.

Final Thoughts

If you’re craving a meal that blends warmth, flavor, and a little Southern hospitality, give these Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce a spot on your table. They’re soulful, satisfying, and guaranteed to win hearts at first bite—don’t be surprised if they become your new family favorite!

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a taste of the South with these flavorful Southern Style Baked Chicken Ricotta Meatballs served over a bed of creamy Spinach Alfredo Sauce. A comforting and satisfying main course that’s perfect for any occasion.

Ingredients

Scale

For the Meatballs:

1 pound ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 teaspoons Creole or Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons chopped parsley or green onions

For the Spinach Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic (minced)
2 tablespoons all-purpose flour
1 1/2 cups whole milk or half-and-half
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach (chopped)
Salt and pepper to taste
Pinch of nutmeg (optional)

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Instructions

Preheat the oven and prepare the meatballs: Preheat the oven to 400°F and line a baking sheet. Mix chicken, ricotta, breadcrumbs, Parmesan, egg, seasonings, and herbs. Form into meatballs and bake for 20–25 minutes.
Make the Spinach Alfredo Sauce: Melt butter in a skillet, add garlic, then whisk in flour. Stir in milk and Parmesan until thickened. Add spinach, seasonings, and simmer until creamy.
Serve: Place meatballs over the sauce or spoon sauce over meatballs. Garnish and enjoy!