Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.