Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce

❤️ A Taste of Southern Comfort

Some recipes feel like a warm hug from home — this is one of them. These Baked Chicken Ricotta Meatballs are tender, juicy, and packed with flavor, baked to golden perfection and then bathed in a luscious Spinach Alfredo Sauce. Whether you’re serving it over pasta, rice, or veggies, this dish brings cozy Southern charm and restaurant-worthy flavor to your dinner table.

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🛒 Ingredients

Ingredient	Amount	Notes
Ground chicken	1 lb	Lean, flavorful protein
Ricotta cheese	1 cup	Adds moisture and tenderness
Egg	1	For binding
Parmesan cheese (meatballs)	½ cup	Freshly grated for best taste
Breadcrumbs	½ cup	Regular or Italian-style
Garlic, minced	2 cloves	For depth and aroma
Fresh parsley, chopped	¼ cup	Adds freshness
Salt	1 tsp	Adjust to taste
Black pepper	½ tsp	Seasoning balance
Paprika	½ tsp	Smoky warmth
Olive oil (for meatballs)	3 tbsp	Helps brown while baking
Fresh spinach, chopped	2 cups	For the sauce
Heavy cream	1 cup	Base of Alfredo sauce
Parmesan cheese (sauce)	1 cup	For creamy richness
Milk	½ cup	To lighten the sauce
Nutmeg	¼ tsp	Optional, enhances creaminess
Salt & pepper (sauce)	To taste	Season as needed
Olive oil (for sauce)	1 tbsp	To sauté spinach

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👨‍🍳 How to Make Chicken Ricotta Meatballs

Step 1: Preheat & Prep

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

Step 2: Mix the Meatballs

In a large bowl, gently combine:

• Ground chicken
• Ricotta
• Egg
• Parmesan
• Breadcrumbs
• Garlic
• Parsley
• Salt, pepper, and paprika

💡 Don’t overmix — this keeps the meatballs tender.

Step 3: Shape & Bake

• Form into golf ball-sized meatballs and place on the baking sheet.
• Drizzle with olive oil.
• Bake for 20–25 minutes, or until golden brown and internal temp reaches 165°F (74°C).

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🥬 Make the Creamy Spinach Alfredo Sauce

Step 1: Sauté Spinach

• In a large skillet, heat 1 tbsp olive oil over medium heat.
• Add chopped spinach, cook until wilted (about 3–4 mins).

Step 2: Create the Sauce

• Lower heat and add:
  • Heavy cream
  • Grated Parmesan
  • Milk
• Stir gently until the cheese melts and the sauce is smooth.

Step 3: Season & Simmer

• Add nutmeg (optional), salt, and pepper.
• Simmer for 5–7 minutes, stirring occasionally, until thickened.

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🧄 Bringing It All Together

Step 1: Coat the Meatballs

• Add baked meatballs directly into the warm Alfredo sauce.
• Gently toss to coat in the creamy mixture.

Step 2: Serve with Love

Serve over:

• Pasta
• Rice
• Zucchini noodles (for a lighter version)

Top with:

• Extra Parmesan
• Fresh parsley
• A pinch of red pepper flakes for heat (optional)

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🍽️ Tips & Variations

• Add wine: A splash of white wine or chicken broth boosts the sauce.
• Make ahead: Bake meatballs ahead of time and refrigerate; reheat in sauce when ready.
• Texture twist: Top with toasted breadcrumbs or crushed pecans for Southern crunch.
• Serve with: Garlic bread and a crisp green salad.

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📝 Final Thoughts

Comforting, creamy, and packed with flavor, these Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo Sauce feel like Sunday dinner and date night all at once. They’re hearty, elegant, and full of nostalgic warmth — the kind of dish that brings everyone running to the table.