Introduction

These Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce offer a comforting and flavorful twist on classic meatballs. Tender ground chicken mixed with creamy ricotta and spinach bakes to perfection, then smothered in a rich, garlicky Alfredo sauce. It’s a dish that’s sure to wow your family at dinner.

The dish is a baked casserole in a silver foil tray filled with layers of golden melted cheese with slightly browned tops. Beneath the cheese are round meatballs mixed with quinoa, showing a light brown textured surface. Around the meatballs are bright green chopped herbs and thin green zucchini slices layered all over, sitting in a creamy white sauce that fills the tray. The cheese layer is thick and bubbly, covering most parts of the quinoa meatballs and zucchini, creating a rich, textured, and colorful look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Ground Chicken (can be substituted with turkey for a lighter option)

1 cup Ricotta Cheese (consider using part-skim for a healthier twist)

1 cup Chopped Spinach (fresh or frozen works)

1/2 cup Breadcrumbs (opt for whole wheat for a heartier texture)

1 Egg (a flaxseed mixture can be used as a vegan alternative)

1 cup Heavy Cream (for a lighter version, use half-and-half or a plant-based milk if desired)

1/2 cup Parmesan Cheese (freshly grated adds depth of flavor)

2 cloves Garlic (minced, roasted garlic can add a sweeter flavor)

1 teaspoon Italian Seasoning (feel free to use fresh basil or oregano for freshness)

1 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)

2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs.

Step 3: Grease a baking dish with olive oil or butter and place the meatballs evenly apart.

Step 4: Bake the meatballs for 25-30 minutes until cooked through and browned on the outside.

Step 5: In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens.

Step 6: Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning.

Step 7: Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly.

Step 8: Return to the oven and bake for an additional 10 minutes.

Step 9: Remove from oven, garnish with fresh herbs, and serve warm.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a plant-based milk.

Use roasted garlic instead of raw for a sweeter, milder flavor in the Alfredo sauce.

Try turkey instead of chicken for a leaner meatball option.

If you want a vegan version, replace the egg with a flaxseed mixture and use plant-based ricotta and cream alternatives.

FAQs

Can I prepare the meatballs in advance?

Yes, you can form the meatballs and store them in the refrigerator for up to 24 hours before baking. This makes meal prep easier on busy days.

Is it possible to freeze these meatballs?

Absolutely. Bake the meatballs first, then cool completely before freezing. Store in a freezer-safe container for up to 3 months. Reheat in the oven or microwave while covered.