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Southern-Style Baked Chicken Ricotta Meatballs with Cream Spinach Alfredo

Tender baked chicken ricotta meatballs served in a rich, creamy spinach Alfredo sauce for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Meatballs
  • 1 lb ground chicken
  • 0.5 cup ricotta cheese
  • 1 egg large
  • 0.5 cup breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp parsley optional
Cream Spinach Alfredo
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • nutmeg pinch

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
  2. Mix ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, paprika, salt, pepper, and parsley in a bowl.
  3. Roll into 1½-inch meatballs and place on baking sheet.
  4. Bake 18–20 minutes until cooked through and lightly golden.
  5. In a skillet, melt butter and sauté garlic 1 minute.
  6. Add spinach and cook until wilted.
  7. Pour in cream and chicken broth; simmer 3–4 minutes.
  8. Stir in Parmesan, salt, pepper, and nutmeg; simmer until thickened.
  9. Add baked meatballs to the Alfredo and simmer 2–3 minutes.
  10. Serve warm over pasta, potatoes, rice, or bread.

Notes

Add a splash of milk when reheating if sauce thickens.