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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.