Description
Delight in these Southern Style Baked Chicken Ricotta Meatballs served with a creamy Spinach Alfredo Sauce. This comforting dish combines tender ground chicken meatballs mixed with ricotta and spinach, baked to perfection, and finished with a rich garlic Parmesan cream sauce infused with Italian seasoning and fresh herbs. Perfect for a hearty dinner that’s both satisfying and packed with flavor.
Ingredients
Scale
Meatballs
- 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 tablespoon Olive Oil (lightly coat the baking dish to prevent sticking)
Spinach Alfredo Sauce
- 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)
- 2 tablespoons Fresh Herbs (chopped parsley or basil for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the meatballs evenly and thoroughly.
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix gently until just combined to maintain tenderness.
- Shape and Arrange Meatballs: Form the mixture into medium-sized meatballs. Grease a baking dish with olive oil or butter to prevent sticking, and place the meatballs evenly spaced in the dish.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through and golden brown on the outside.
- Prepare Alfredo Sauce: In a saucepan set over medium heat, combine the heavy cream and minced garlic. Simmer for about 5 minutes, stirring occasionally, until the cream thickens slightly.
- Finish Sauce: Reduce the heat to low, then whisk in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and flavorful.
- Coat Meatballs with Sauce: Remove the baked meatballs from the oven, pour the spinach Alfredo sauce over them, and gently toss or spoon the sauce to coat evenly.
- Bake Again: Return the sauced meatballs to the oven and bake for an additional 10 minutes to meld the flavors and heat through.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh herbs such as parsley or basil, and serve warm for a delicious meal.
Notes
- For a lighter dish, substitute turkey for chicken and use part-skim ricotta cheese and half-and-half instead of heavy cream.
- Use fresh or frozen spinach but ensure to drain well if frozen to avoid excess moisture.
- For a vegan alternative, replace the egg with a flaxseed egg and use plant-based substitutes for cheese and cream.
- Roasted garlic can be used instead of raw minced garlic for a sweeter and milder garlic flavor in the sauce.
- Whole wheat breadcrumbs add a heartier texture and can boost the fiber content.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Keywords: baked chicken meatballs, ricotta meatballs, spinach alfredo sauce, Southern style chicken, healthy meatballs, creamy alfredo sauce, chicken dinner recipe
