If there is one dish that brings together comfort, indulgence, and the familiar flavors of Southern home cooking, it’s these Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo. They’re tender, juicy, savory, and beautifully seasoned with a Southern twist — think garlic, onion powder, paprika, and a touch of Cajun heat. Baking them keeps things simple and healthier, while ricotta adds the kind of softness and moisture that makes every bite unforgettable.

But the real magic? These golden, flavorful meatballs are nestled into a luscious homemade spinach Alfredo sauce. Thick, creamy, garlicky, and full of fresh wilted spinach, it’s the kind of sauce that can transform a basic weeknight meal into something restaurant-worthy. Serve it over pasta, mashed potatoes, rice, or even spoon it over crusty bread — this combination hits every comfort spot imaginable.

In this detailed guide, we’ll talk about what makes these meatballs so ridiculously tender, why ricotta is the secret ingredient you’ll never skip again, how to create a fail-proof Alfredo that’s creamy without being heavy, and how to customize the dish for weeknights, family gatherings, or Southern-style Sunday dinners.

What Makes These Meatballs “Southern-Style”?

Southern cuisine is all about bold flavors, comforting textures, and soul-warming combinations. These meatballs embrace that spirit with:

1. Savory Southern Seasoning

A blend of garlic powder, onion powder, paprika, black pepper, and Cajun seasoning gives the chicken a deep, round flavor. This isn’t your average plain meatball!

2. Ricotta for Tenderness

Ricotta helps the meatballs stay airy, moist, and soft — very reminiscent of Southern-style smothered chicken or slow-cooked comfort food.

3. Oven-Baked for Ease

Baking creates a golden outside while keeping the inside moist. It also means no grease splatters or babysitting a skillet.

4. Creamy Spinach Alfredo

Rich sauces are a cornerstone of Southern comfort dishes. This Alfredo is velvety, buttery, and spiked with garlic… but with fresh spinach to add color, nutrients, and vibrance.

Why You’ll Love This Dish

Restaurant-Worthy Flavor Without the Fuss

Everything is homemade, but each step is simple.

Lightened-Up Alfredo

You get full creamy flavor using milk + cream instead of all heavy cream.

Protein-Rich, Filling, and Versatile

Serve it over pasta, mashed potatoes, polenta, spaghetti squash… anything works.

Make-Ahead Friendly

The meatballs can be prepped or baked ahead and reheated inside the sauce.

Kid-Friendly but Adult-Approved

Rich sauce + tender meatballs = everybody’s happy.

Ingredients

Chicken Ricotta Meatballs

• Ground chicken
• Ricotta cheese
• Egg
• Breadcrumbs
• Parmesan
• Garlic
• Onion powder
• Cajun seasoning
• Paprika
• Salt & pepper
• Olive oil

Creamy Spinach Alfredo

• Butter
• Fresh garlic
• Flour
• Heavy cream
• Milk
• Chicken broth
• Parmesan
• Fresh spinach
• Salt & pepper
• Nutmeg (optional but delicious)

Ingredients (Recipe List Format)

Meatballs

• 1 lb ground chicken
• ½ cup ricotta cheese
• 1 egg
• ½ cup breadcrumbs
• ⅓ cup grated Parmesan
• 2 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp Cajun seasoning
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Creamy Spinach Alfredo

• 3 tbsp butter
• 3 garlic cloves, minced
• 2 tbsp flour
• 1 cup heavy cream
• 1 cup milk
• ½ cup chicken broth
• 1 cup grated Parmesan
• 2 cups fresh spinach, chopped
• ¼ tsp nutmeg (optional)
• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. In a mixing bowl, combine ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, Cajun seasoning, paprika, salt, and pepper.
3. Mix gently until just combined — do not overmix.
4. Form into meatballs (about 1–1½ inches) and arrange on the baking sheet.
5. Drizzle or brush lightly with olive oil.
6. Bake 18–22 minutes or until lightly golden and fully cooked through.
7. Meanwhile, start the Alfredo: melt butter in a skillet over medium heat.
8. Add garlic and cook until fragrant, 30 seconds.
9. Sprinkle flour over the butter and whisk for 1 minute.
10. Slowly add broth, then milk, then cream, whisking constantly to remove lumps.
11. Simmer 3–4 minutes to thicken.
12. Stir in Parmesan until melted and smooth.
13. Add spinach and wilt gently into the sauce.
14. Season with salt, pepper, and nutmeg.
15. Add baked meatballs to the skillet, spoon sauce over top, and simmer 2 minutes.
16. Serve warm with extra Parmesan.

Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo

Tender baked chicken ricotta meatballs seasoned Southern-style and served in a rich, velvety spinach Alfredo sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main

Cuisine: American, Southern

Calories: 520

Ingredients

  

Meatballs

• 1 lb ground chicken
• 0.5 cup ricotta cheese
• 1 egg
• 0.5 cup breadcrumbs
• 0.33 cup Parmesan grated
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp Cajun seasoning
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Creamy Spinach Alfredo

• 3 tbsp butter
• 3 cloves garlic minced
• 2 tbsp flour
• 1 cup heavy cream
• 1 cup milk
• 0.5 cup chicken broth
• 1 cup Parmesan grated
• 2 cups fresh spinach chopped
• 0.25 tsp nutmeg optional
• salt and pepper to taste

Equipment

• Baking sheet
• Skillet
• Mixing bowl
• Whisk

Method

 

1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. Mix ground chicken, ricotta, egg, breadcrumbs, Parmesan, garlic, onion powder, Cajun seasoning, paprika, salt, and pepper until just combined.
3. Shape into meatballs and place on baking sheet. Brush with olive oil.
4. Bake 18–22 minutes until golden and cooked through.
5. To make Alfredo, melt butter in a skillet and sauté garlic 30 seconds.
6. Whisk in flour and cook 1 minute.
7. Slowly add broth, milk, and cream. Simmer until thickened.
8. Stir in Parmesan until smooth, then add spinach and wilt.
9. Season with nutmeg, salt, and pepper.
10. Add baked meatballs, spoon sauce over top, and simmer briefly.

Notes

Serve over pasta, mashed potatoes, or rice. Add extra Cajun seasoning for heat.

Tips for the Softest, Juiciest Chicken Ricotta Meatballs

Don’t Pack the Meat

Use a light hand — packed meatballs turn dense.

Ricotta Is the Secret

It adds moisture, tenderness, and subtle richness.

Keep the Mixture Slightly Sticky

A too-dry mixture makes dry meatballs.

Bake at High Heat

400°F helps caramelize the meatballs quickly while keeping the inside moist.

Let Them Rest

A few minutes of resting redistributes the juices.

Variations

Southern Cajun Alfredo

Add extra Cajun seasoning to the sauce for a spicy kick.

Lemon Ricotta Alfredo

Add lemon zest + a squeeze of fresh lemon for brightness.

Gluten-Free

Use gluten-free breadcrumbs & gluten-free flour for the roux.

Low-Carb Version

Serve over zucchini noodles, cauliflower mash, or roasted spaghetti squash.

Extra Greens

Add kale or collard greens to the sauce for a deeper Southern twist.

Serving Suggestions

• Over fettuccine or linguine
• With mashed potatoes
• Over creamy grits or polenta
• With garlic bread and salad
• On rice or orzo
• Inside baked potatoes

This dish really shines with something simple on the side — the sauce is rich and flavorful, so pair it with light vegetables or simple breads.

Make-Ahead, Storage & Reheating

Make-Ahead

Assemble meatballs up to 24 hours in advance or freeze raw.

Storage

Refrigerate fully cooked meatballs with sauce up to 4 days.

Reheating

Warm gently on the stovetop with a splash of milk to loosen the sauce.

Freezing

Freeze baked meatballs separately from the Alfredo sauce for best texture.

Why This Dish Belongs in Your Dinner Rotation

This recipe is the perfect mix of Southern comfort and Italian-inspired creaminess. Every bite brings juicy chicken, velvety sauce, warm spices, and just the right amount of richness. It’s comforting, crowd-pleasing, kid-approved, and fancy enough for guests — the exact kind of dish that deserves a spot in your regular rotation.