Southern-Style Baked Chicken Ricotta Meatballs with Cream Spinach Alfredo – Comfort Food with a Luxurious Twist

There are few things more universally comforting than a plate of tender, savory meatballs nestled into a creamy sauce. But when you bring together Southern warmth, Italian-inspired ricotta meatballs, and a velvety spinach Alfredo, you get a dish that’s both indulgent and soul-satisfying. Southern-Style Baked Chicken Ricotta Meatballs with Cream Spinach Alfredo is the kind of recipe that feels like it was made for Sunday suppers, cozy nights in, and big family gatherings where the dishes are passed around generously and second helpings are guaranteed.

This recipe blends the heart and generosity of Southern cooking with the elegance of Italian-style meatballs. The ricotta gives the meatballs a cloud-like tenderness — truly melt-in-your-mouth soft — while the seasonings draw from both traditions: garlic, onion, herbs, and a touch of Southern-style seasoning for depth. Baking the meatballs ensures they stay juicy while also creating those lightly crisp edges that soak up sauce beautifully.

But the real magic happens when the meatballs are paired with cream spinach Alfredo, a luxurious sauce that tastes like a cross between creamed spinach and classic Alfredo pasta. Butter, cream, garlic, and Parmesan form the silky backbone, while the spinach adds color, nutrients, and that comforting, earthy flavor. The combination is nothing short of decadent — yet surprisingly simple to make.

This dish is incredibly versatile. You can serve it over pasta, rice, mashed potatoes, or even creamy grits for a true Southern touch. Whether you’re cooking for a weeknight dinner or entertaining guests, these chicken ricotta meatballs offer comfort and refinement in every forkful.

Let’s dive deep into what makes this recipe special, how to prepare it flawlessly, and how to customize it to your taste. By the time you’re done reading, you’ll be ready to make a dish that will instantly earn a spot in your comfort-food rotation.

Ingredients:

For the Meatballs

• 1 ½ pounds ground chicken
• ¾ cup whole-milk ricotta cheese
• ½ cup breadcrumbs
• 1 large egg
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ½ teaspoon onion powder
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley
• Olive oil spray (for baking)

For the Cream Spinach Alfredo

• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Zest of ½ lemon (optional, for brightness)

Instructions:

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, Parmesan, garlic, onion powder, salt, pepper, Italian seasoning, smoked paprika, and parsley.
3. Mix gently — do not overwork the mixture — until everything is evenly combined.
4. Use a cookie scoop or spoon to form meatballs about 1 ½ inches in size. Arrange them evenly on the baking sheet.
5. Spray the tops lightly with olive oil spray.
6. Bake for 18–22 minutes, or until the meatballs are golden brown and cooked through.
7. While the meatballs bake, begin preparing the cream spinach Alfredo. Melt butter in a large skillet over medium heat.
8. Add garlic and sauté for 30 seconds until fragrant.
9. Add chopped spinach and cook until wilted, about 2 minutes.
10. Pour in the heavy cream and bring to a gentle simmer.
11. Add Parmesan, stirring until fully melted and smooth.
12. Season with nutmeg, salt, and pepper. Add lemon zest if desired.
13. Let the sauce simmer for 3–5 minutes until slightly thickened.
14. Once meatballs are done, transfer them directly into the Alfredo sauce.
15. Spoon sauce over the meatballs, letting them simmer together for 1–2 minutes so flavors meld.
16. Serve warm over pasta, mashed potatoes, rice, or grits.

Southern-Style Baked Chicken Ricotta Meatballs with Cream Spinach Alfredo

Tender baked chicken ricotta meatballs served in a luxurious cream spinach Alfredo sauce. A comforting, Southern-inspired twist on classic Italian flavors.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner

Cuisine: Italian-American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 1.5 lb ground chicken
• 0.75 cup whole-milk ricotta
• 0.5 cup breadcrumbs
• 1 large egg
• 0.5 cup grated Parmesan
• 3 cloves garlic, minced
• 0.5 tsp onion powder
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp Italian seasoning
• 0.5 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Cream Spinach Alfredo

• 3 tbsp butter
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1.5 cups heavy cream
• 1 cup grated Parmesan
• 0.25 tsp nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 lemon, zested optional

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment and oil lightly.
2. Mix all meatball ingredients gently until combined.
3. Form 1.5-inch meatballs and place on baking sheet.
4. Bake for 18–22 minutes until golden and cooked through.
5. Melt butter in a skillet, sauté garlic, add spinach, and cook until wilted.
6. Add cream and bring to a simmer.
7. Stir in Parmesan until smooth.
8. Season with nutmeg, salt, pepper, and optional lemon zest.
9. Add baked meatballs to sauce and simmer briefly before serving.

Notes

Serve over pasta or mashed potatoes for maximum comfort.

Tips & Tricks

• Use full-fat ricotta for the softest meatballs. Low-fat versions can make them dense.
• Don’t overmix the meat mixture — gentle folding keeps the texture tender.
• Add extra Parmesan if you like more salty richness in your sauce.
• For extra Southern flair, add a pinch of Cajun seasoning to the meatballs.
• To lighten it up, substitute half-and-half for the cream, though the sauce will be thinner.

Variations

• Spicy Version: Add red pepper flakes to the sauce or cayenne to the meatballs.
• Pesto Alfredo: Stir in 2 tablespoons basil pesto for a herbal twist.
• Mushroom Spinach Alfredo: Add 1 cup sliced mushrooms and sauté before adding the spinach.
• Ricotta Herb Meatballs: Add fresh basil, oregano, or thyme for a more Italian profile.

Serving Suggestions

• Over fettuccine for a restaurant-style pasta dish.
• On creamy mashed potatoes for pure comfort food.
• Served over buttered rice or buttery Southern grits.
• With crusty bread to mop up all that velvety spinach Alfredo.

Storage Information

• Refrigerate leftovers for up to 4 days.
• Freeze meatballs separately (before adding sauce) for up to 3 months.
• Alfredo sauce thickens in the fridge; thin with warm cream when reheating.

FAQ

Can I make the meatballs ahead?
Absolutely — bake them, cool completely, and refrigerate for up to 2 days or freeze.

Can I use ground turkey instead of chicken?
Yes! Turkey works perfectly and yields similar tenderness.

Could I swap ricotta for cottage cheese?
You can, but blend cottage cheese first for a smooth texture.

History / Fun Facts

Ricotta meatballs originate from Italian cucina povera, where soft cheese was used to stretch meat further while keeping it moist. Meanwhile, creamed spinach is a classic Southern side dish and also a steakhouse staple across America. Combining the two traditions — Italian meatballs and Southern creaminess — creates a dish that’s both familiar and fresh. This fusion brings together the best comfort foods of two beloved cuisines, celebrating hearty flavors and home-style generosity.