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)
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!
Notes
- Serve with pasta, mashed potatoes, or grits for a true Southern experience.
- To lighten the recipe, opt for part-skim ricotta and milk instead of cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Southern-Inspired, American
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
