Go Back
–+ servings
Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Southern Baked Chicken Ricotta Meatballs in Spinach Alfredo Sauce

Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce are quick, nutritious, and comforting, ideal for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Can substitute with ground turkey
  • 1 cup Ricotta Cheese Consider using part-skim ricotta
  • 1 cup Chopped Spinach Fresh or thawed frozen
  • 1/2 cup Breadcrumbs Opt for whole wheat or gluten-free
  • 1 large Egg For vegan option, use flaxseed mixture
  • 2 cloves Garlic Minced; roasted can provide a sweeter note
  • 1 tbsp Italian Seasoning Fresh herbs can replace dried
  • 1 tbsp Olive Oil Lightly coat the baking dish
For the Spinach Alfredo Sauce
  • 1 cup Heavy Cream Can substitute with half-and-half or plant-based milk
  • 1/2 cup Parmesan Cheese Can swap with nutritional yeast
For Garnishing
  • 2 tbsp Fresh Herbs Chopped parsley or basil

Equipment

  • Baking Dish
  • Mixing Bowl
  • Medium saucepan
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil.
  2. In a large mixing bowl, combine ground chicken, ricotta, chopped spinach, breadcrumbs, and egg. Mix gently until just combined.
  3. Form mixture into medium-sized meatballs (approx. 1.5 inches) and place in the greased baking dish.
  4. Bake for 25-30 minutes until golden brown and reach an internal temperature of 165°F (74°C).
  5. In a medium saucepan, combine heavy cream and minced garlic over medium heat. Simmer for 5 minutes until slightly thickened.
  6. Reduce heat, whisk in Parmesan cheese and Italian seasoning until smooth.
  7. Pour the sauce over baked meatballs and gently toss to coat.
  8. Return to oven for an additional 10 minutes to meld flavors.
  9. Remove from oven, garnish with herbs, and serve warm.

Nutrition

Serving: 2meatballsCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 450mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days and freeze cooked meatballs for up to 3 months.

Tried this recipe?

Let us know how it was!