Southern Baked Chicken Ricotta Meatballs & Spinach Alfredo

Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo is more than just a dish; it’s an experience in comforting, layered flavors that will quickly become a cherished favorite in your culinary repertoire. Have you ever wished for a meal that perfectly blends the hearty, soul-satisfying warmth of Southern cuisine with the creamy indulgence of Italian comfort food? Today, I am absolutely delighted to share a recipe that masterfully achieves just that, offering a delightful twist on classic favorites. We’ve taken the beloved, tender chicken meatballs, enriched them with creamy ricotta cheese, and baked them to golden perfection.

The “Southern Style” aspect of this dish nods to its generous, inviting nature, reminiscent of home-cooked meals meant for sharing and savoring. Paired with a vibrant, velvety spinach alfredo sauce, these meatballs are truly a revelation. People adore this creation not only for its incredible taste – the savory chicken mingling beautifully with the mild ricotta and robust spinach in a luxurious sauce – but also for its wonderfully tender texture and the sheer convenience of baking. This ensures a healthier, less fuss approach to a gourmet-tasting meal. I promise, after one bite of these Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo, you’ll understand why this recipe is destined to become a beloved staple in your kitchen. It’s a complete meal that feels both special and wonderfully familiar, perfect for any occasion.

this Recipe

Ingredients:

• For the Southern Style Baked Chicken Ricotta Meatballs:

• 1 ½ pounds ground chicken (I usually go for 92% lean for a good balance of flavor and tenderness)
• 1 cup fresh ricotta cheese (whole milk ricotta will yield the creamiest, most succulent meatballs)
• ½ cup plain breadcrumbs (regular breadcrumbs bind well, but Panko can be used for a slightly lighter texture if you prefer)
• ½ cup finely grated Parmesan cheese, plus extra for serving (freshly grated makes all the difference!)
• ¼ cup fresh parsley, finely chopped (adds a wonderful freshness and pop of color)
• 2 cloves garlic, minced (or 1 teaspoon pre-minced garlic, but fresh is always my go-to for maximum flavor)
• 1 large egg, lightly beaten (this acts as a crucial binder, holding everything together)
• 1 teaspoon dried Italian seasoning (my secret for that classic, aromatic Italian-American flavor)
• ½ teaspoon onion powder (enhances the savory depth without adding onion bulk)
• ½ teaspoon salt, or to taste (always season to your preference, I start here and adjust)
• ¼ teaspoon black pepper, freshly ground is always best for a more pungent aroma
• A pinch of red pepper flakes, optional, but I love the subtle warmth it adds to the chicken
• 2 tablespoons olive oil, for drizzling the meatballs before baking

• For the Creamy Spinach Alfredo Sauce:

• ½ stick (4 tablespoons) unsalted butter (the foundation of our rich sauce)
• ¼ cup all-purpose flour (for creating a roux, which thickens our Alfredo beautifully)
• 3 cups whole milk, warmed slightly (this little trick helps prevent lumps when whisking into the roux)
• 1 ½ cups heavy cream (for an undeniably luxurious and creamy texture)
• 1 teaspoon minced garlic (or 2 small cloves, essential for that classic Alfredo flavor)
• ½ teaspoon salt, or more to taste (seasoning is key to balancing the richness)
• ¼ teaspoon black pepper, freshly ground
• A pinch of nutmeg, my nonna always said it’s absolutely essential for a truly authentic and irresistible Alfredo!
• 5 ounces fresh baby spinach, roughly chopped (adds vibrant color, freshness, and nutrients)
• 1 ½ cups freshly grated Parmesan cheese (please, use the real deal for the best flavor and melt!)
• ½ cup grated Fontina cheese, optional, but it truly adds a wonderful, buttery melt and a lovely depth of flavor

• For Serving:

• 1 pound pasta of your choice (fettuccine, penne, or linguine are classic choices that pair perfectly with Alfredo)
• Fresh parsley or basil, for garnish (for a fresh finish and visual appeal)
• Extra grated Parmesan cheese, for topping (because you can never have too much cheese!)

For the Southern Style Baked Chicken Ricotta Meatballs:

1. Preheat and Prep Your Baking Sheet: Let’s start by getting our oven nice and hot. I always set my oven to 400°F (200°C). While it’s preheating, grab a large baking sheet and line it generously with parchment paper. This simple step is a game-changer for easy cleanup and ensures that our precious meatballs won’t stick, allowing them to brown beautifully.
2. Combine All Meatball Ingredients: In a large, spacious mixing bowl, I carefully combine all the components for our delectable meatballs. This includes the ground chicken, the creamy fresh ricotta cheese, plain breadcrumbs, freshly grated Parmesan cheese, finely chopped fresh parsley, that aromatic minced garlic, the lightly beaten egg, dried Italian seasoning, onion powder, salt, black pepper, and if you’re like me and enjoy a hint of warmth, a pinch of red pepper flakes. This is where all the flavors begin to meld into something truly special.
3. Mix Gently for Tender Results: Now, listen closely because this is a golden rule for truly tender meatballs: mix gently! Overmixing is the arch-nemesis of a soft, juicy meatball, leading to a tough texture that we want to avoid at all costs. I prefer to use my hands for this, as it allows me to feel the consistency of the mixture and ensures everything is just combined. Mix just until all the ingredients are evenly distributed and no dry spots remain. You’ll want to ensure the ricotta is thoroughly integrated, as it’s the secret to these meatballs’ incredibly moist and tender texture. The mixture should be cohesive but not overly dense.
4. Form Your Meatballs with Care: Once our mixture is perfectly combined, it’s time to shape those delightful meatballs. I typically aim for meatballs that are about 1 ½ to 2 inches in diameter, roughly the size of a golf ball. For consistency, you can use a small cookie scoop, or simply use your hands, rolling them gently between your palms to create uniform spheres. This recipe usually yields between 24-30 meatballs, depending on the size you choose. Arrange them in a single layer on your prepared baking sheet, making sure to leave a little breathing room between each one. This ensures they bake evenly and get a lovely golden crust all around.
5. A Touch of Olive Oil for Golden Perfection: Before these beauties make their way into the oven, I like to lightly drizzle the formed meatballs with about 2 tablespoons of good quality olive oil. This isn’t just for flavor; it plays a vital role in helping them achieve that gorgeous golden-brown exterior and, crucially, prevents them from drying out during the baking process. If you prefer, a pastry brush can help distribute the oil evenly across all the meatballs.
6. Bake to Southern Style Perfection: Carefully slide that baking sheet into your preheated oven. Bake the Southern Style Baked Chicken Ricotta Meatballs for approximately 20-25 minutes. The exact baking time might vary slightly based on your specific oven and the size of your meatballs. I know they’re perfectly done when they are beautifully browned on the outside and cooked all the way through, with an internal temperature reaching a safe 165°F (74°C). If you own a meat thermometer, now is definitely the time to use it to guarantee they are both perfectly safe and incredibly delicious. They should feel firm to the touch but still tender inside.
7. The Importance of a Short Rest: Once the meatballs are out of the oven, I recommend letting them rest on the baking sheet for a few minutes. This crucial resting period allows the juices within the meatballs to redistribute evenly, ensuring that they remain wonderfully moist and flavorful. While these perfectly baked meatballs are resting, we can seamlessly transition to creating our incredibly creamy and flavorful Spinach Alfredo sauce!

For the Creamy Spinach Alfredo Sauce:

1. Melt the Butter for Our Roux: Grab a large, heavy-bottomed saucepan or a Dutch oven – this is where the magic of our luscious Alfredo sauce will unfold. Over medium heat, melt the ½ stick (4 tablespoons) of unsalted butter. Keep a watchful eye on it to ensure it melts smoothly without browning too quickly, which can alter the flavor of our delicate sauce.
2. Whisk in the Flour to Create a Roux: Once the butter is fully melted and gently bubbling, sprinkle in the ¼ cup of all-purpose flour. Immediately begin to whisk constantly for about 1-2 minutes until you achieve a smooth, pale golden paste. This is our roux, and it’s the foundational thickening agent that will give our Alfredo sauce its wonderful body and luxurious texture. It’s absolutely essential to cook the roux for at least a minute or two to cook out any raw flour taste, which would otherwise detract from the sauce’s flavor.
3. Infuse with Garlic: Now, add the 1 teaspoon of minced garlic to your roux. Continue to whisk and cook for an additional 30 seconds to 1 minute, until the garlic becomes beautifully fragrant. Be extremely careful not to let the garlic brown or, worse, burn, as burnt garlic can impart a very bitter and unpleasant taste to your entire sauce. The inviting aroma filling your kitchen at this stage is always one of my favorite parts!
4. Gradually Whisk in Liquids for a Silky Smooth Sauce: This next step is perhaps the most critical for achieving a truly smooth and lump-free sauce. Slowly, about ½ cup at a time, begin to pour the slightly warmed 3 cups of whole milk into your roux, whisking continuously and vigorously to incorporate it fully. Following that, add the 1 ½ cups of heavy cream in the same slow, steady stream, maintaining that constant whisking. The warmth of the milk really helps to prevent lumps, but persistent and dedicated whisking is your absolute best friend here to ensure a silky-smooth consistency.
5. Simmer and Allow to Thicken: Continue to cook the sauce over medium heat, whisking frequently to prevent any sticking or scorching at the bottom of the pan. Let it come to a gentle simmer, at which point you’ll notice it beginning to thicken beautifully. This process usually takes about 5-8 minutes. Don’t be tempted to rush this step; patience will truly reward you with a perfectly smooth, rich, and velvety sauce that coats the back of a spoon with ease.
6. Season Your Masterpiece: Once the sauce has achieved its desired thickness, reduce the heat to low. Stir in the ½ teaspoon of salt, ¼ teaspoon of black pepper, and that magical pinch of nutmeg. Trust me wholeheartedly on the nutmeg; it is the unsung hero of Alfredo sauce, subtly elevating the flavor profile and adding a wonderfully warm, almost ethereal depth that is simply irresistible and truly authentic. Always taste the sauce at this stage and adjust the seasonings as needed to suit your palate. I find tasting throughout the cooking process is key to a perfectly balanced dish.
7. Introduce the Vibrant Spinach: Now for a beautiful burst of color and freshness! Add the 5 ounces of fresh baby spinach, which I like to roughly chop, into the warm sauce. Stir gently until the spinach completely wilts down. This usually only takes a minute or two, as baby spinach cooks very quickly. The spinach not only contributes a gorgeous green hue but also offers a delightful freshness and a boost of healthy nutrients to our otherwise rich and indulgent sauce.
8. Incorporate the Cheeses Off-Heat: This is an important step to prevent the cheese from clumping or becoming stringy. Remove the saucepan from the heat before adding the cheeses. Stir in the 1 ½ cups of freshly grated Parmesan cheese and, if you’ve decided to include it, the ½ cup of grated Fontina cheese. Continue to stir patiently until all the cheese has melted completely and the sauce is wonderfully smooth, glossy, and utterly luxurious. The Fontina, if used, adds an incredible, buttery gooeyness and a slightly nutty flavor that I personally adore in my Alfredo.
9. Final Consistency Check: At this point, assess the consistency of your sauce. If it seems a bit too thick for your liking, don’t hesitate to add a splash more warm milk or cream, stirring it in until it reaches your desired pourable, yet rich, consistency. If, by chance, it seems a little too thin, a quick simmer over very low heat for a few more minutes, whisking constantly, will help it thicken up perfectly. Keep the sauce warm over very low heat while you prepare the pasta.

Assembling and Serving Your Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo:

1. Cook Your Chosen Pasta: While your flavorful Southern Style Baked Chicken Ricotta Meatballs are baking to perfection and your incredible Spinach Alfredo sauce is simmering on the stovetop, it’s the ideal time to cook your pasta. Bring a large pot of generously salted water to a rolling boil. Add your chosen 1 pound of pasta – I find that fettuccine or penne work absolutely beautifully with this dish, as their shapes are perfect for catching all that luscious sauce – and cook it according to the package directions until it’s perfectly al dente. That means tender but still with a delightful, slight bite to it.
2. Drain and Combine Pasta with Sauce: Once the pasta is cooked to perfection, drain it thoroughly. I usually skip rinsing the pasta, as the starchy water clinging to it actually helps our creamy sauce adhere even better. Immediately transfer the hot, drained pasta directly into the large saucepan with your warm and inviting Spinach Alfredo sauce. Toss everything gently but thoroughly, using tongs or a large spoon, ensuring that every single strand or piece of pasta is beautifully coated in that rich, creamy, and vibrant green sauce. This is truly where all the individual components come together to create a harmonious and comforting dish.
3. Add the Baked Meatballs: Now for the stars of our show! Carefully add your perfectly baked Southern Style Baked Chicken Ricotta Meatballs to the pasta and sauce mixture. You can either gently toss them into the pasta, allowing them to absorb some of that delicious sauce, which is my preferred method for maximum flavor infusion. Alternatively, if you prefer a neater and more structured presentation, you can arrange them artfully on top of the pasta once it’s plated. The meatballs, with their tender chicken and creamy ricotta, are a fantastic textural and flavor contrast to the smooth Alfredo.
4. Final Garnish and Serve Immediately: Your magnificent Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo is now ready to be savored! Serve it immediately, piping hot. I love to garnish generously with extra freshly grated Parmesan cheese, because, let’s be honest, you can never have too much cheese when it comes to Alfredo! A sprinkle of fresh parsley or basil adds a wonderful burst of color, a hint of herbaceous freshness, and a beautiful aromatic finish. To complete this truly satisfying meal, I often pair it with a simple green salad dressed with a light vinaigrette and some warm, crusty bread to sop up every last drop of that incredible sauce. This dish is a true crowd-pleaser and offers a comforting, yet elegantly presented, dining experience that I am absolutely certain you and your loved ones will adore. Enjoy every single, incredibly flavorful bite!

Conclusion:

Well, my friends, we’ve reached the grand finale, and I truly hope you’re feeling as excited as I am about this culinary masterpiece! If there’s one recipe that has completely stolen my heart and become a staple in my kitchen, it’s this one. It’s not just a meal; it’s an experience, a journey through comforting flavors that leave you utterly satisfied. We’re talking about a dish that effortlessly marries the rustic charm of Southern cooking with a touch of Italian-inspired elegance, all while being incredibly approachable for any home cook. This recipe embodies everything I adore about home cooking: delicious, relatively simple, and endlessly rewarding.

What makes this particular recipe an absolute non-negotiable for your weekly rotation? It’s the harmonious blend of textures and tastes, of course! Imagine those incredibly tender, juicy chicken ricotta meatballs, infused with just the right amount of seasoning, baked to perfection without the fuss and mess of frying. Each bite offers that delightful pop of creamy ricotta, mingling beautifully with the savory chicken. The baking process ensures they are moist inside and beautifully golden outside, a testament to healthy and flavorful preparation. But the true game-changer, the element that elevates this dish from ‘good’ to ‘gourmet,’ is that luscious spinach alfredo sauce. It’s rich without being overly heavy, vibrant with fresh spinach, and coats every single meatball in a velvety embrace that is simply irresistible. This isn’t just another meatball recipe; it’s a revelation of flavor, a dish that manages to be both profoundly comforting and surprisingly sophisticated. It’s the kind of meal that makes weeknights feel special and weekend gatherings feel effortless, leaving everyone at the table utterly impressed and asking for seconds.

Now, when it comes to serving these delectable meatballs, the possibilities are delightfully endless. For a classic and satisfying experience, I love tossing them with a generous portion of freshly cooked pasta – think fettuccine, linguine, or even a hearty rigatoni to catch all that glorious sauce. A sprinkle of grated Parmesan cheese and a dash of red pepper flakes for a little kick are always welcome additions. If you’re leaning towards a lighter meal, these meatballs are fantastic served over a bed of fluffy quinoa or creamy polenta. They also make an excellent centerpiece for a wholesome meal alongside some crusty garlic bread to mop up every last drop of that incredible sauce, and a simple side salad with a tangy vinaigrette to balance the richness. For those busy weeknights, I’ve even enjoyed them simply with a side of steamed broccoli or green beans, letting the meatballs truly shine and allowing that creamy sauce to become the star of the plate. Don’t underestimate how versatile this dish truly is!

But don’t stop there! One of the joys of cooking is making a recipe truly your own, and this one is wonderfully versatile. Feel free to experiment with different herbs in your meatballs – a pinch of dried oregano or Italian seasoning could add another layer of flavor. If you’re feeling adventurous, a touch of nutmeg in the alfredo sauce can add a classic, aromatic depth that’s often found in traditional Italian alfredo. For a bit of extra vegetable power, you could finely chop some bell peppers or grated zucchini into the meatball mixture. And while the chicken ricotta combination is divine, you could certainly try substituting part of the chicken with ground turkey for a slightly leaner option, or even adding a small amount of finely minced pancetta to the meatball mixture for an extra savory punch. For a spicy kick, a dash of cayenne pepper or a chopped jalapeño in the sauce would be phenomenal. Perhaps you prefer a different kind of green? Kale or basil could also find their way into the alfredo for a delightful twist, changing the flavor profile just enough to keep things interesting. The foundation of those perfectly baked meatballs and that decadent sauce is so strong, it truly invites and embraces creativity.

Honestly, if you’re looking for a dish that truly impresses without requiring hours of labor, something that offers a unique twist on familiar favorites, then you absolutely must try my recipe for Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo. It’s a culinary triumph, blending the comforting flavors you crave with an elegance that will surprise and delight your palate. I pour my heart into creating recipes that bring joy and ease to your kitchen, and this one, my friends, is a shining example of that commitment. I am genuinely excited for you to experience the warmth and incredible taste that this dish delivers, making your kitchen smell amazing and your dinner table a place of pure happiness.

So, what are you waiting for? Clear your schedule, gather your ingredients, and prepare to embark on a truly delicious adventure. I promise you, these meatballs will become an instant favorite in your household, a recipe you’ll revisit again and again. Once you’ve had the chance to whip up this amazing meal, please, please, please come back and share your experience with me! I absolutely adore hearing from you. Did you try a fun variation? What did your family think? Your feedback and cooking stories light up my day and inspire me endlessly to continue creating and sharing. Let’s make some culinary magic together!

Happy cooking, and even happier eating! I can’t wait to hear all about your delicious journey with these incredible meatballs.

Southern Style Baked Chicken Ricotta Meatballs With Spinach Alfredo

A comforting blend of Southern and Italian flavors, featuring tender, baked chicken ricotta meatballs enriched with creamy ricotta cheese. These meatballs are paired with a vibrant, velvety spinach alfredo sauce, offering a healthier and fuss-free gourmet-tasting meal. For the juiciest results, don’t press the meatballs too firmly when shaping. The current ricotta-to-meat ratio creates a perfect tender-but-not-falling-apart texture, developed after testing with ground turkey and various cheese combinations.

Prep Time
25 Minutes

Cook Time
25 Minutes

Total Time
50 Minutes

Servings
6 servings

Ingredients

• 1 ½ pounds ground chicken (92% lean)
• 1 cup fresh whole milk ricotta cheese
• ½ cup plain breadcrumbs
• ½ cup finely grated Parmesan cheese, plus extra for serving
• ¼ cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 teaspoon dried Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons olive oil
• ½ stick (4 tablespoons) unsalted butter
• ¼ cup all-purpose flour
• 3 cups slightly warmed whole milk
• 1 ½ cups heavy cream
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Pinch of nutmeg
• 5 ounces fresh baby spinach, roughly chopped
• 1 ½ cups freshly grated Parmesan cheese
• ½ cup grated Fontina cheese (optional)
• 1 pound pasta of your choice (fettuccine, penne, or linguine)
• Fresh parsley or basil, for garnish

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, gently combine ground chicken, ricotta, breadcrumbs, Parmesan, parsley, 2 cloves minced garlic, egg, Italian seasoning, onion powder, salt, pepper, and red pepper flakes, mixing just until ingredients are evenly distributed for tenderness.
2. Step 2
   Form 24-30 meatballs (1 ½-2 inches) and place on the prepared baking sheet. Drizzle meatballs with 2 tablespoons olive oil. Bake for 20-25 minutes until golden brown and cooked through (165°F / 74°C). Let meatballs rest for a few minutes.
3. Step 3
   Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in ¼ cup flour and cook for 1-2 minutes until a smooth roux forms. Stir in 1 teaspoon minced garlic and cook for 30 seconds until fragrant.
4. Step 4
   Gradually whisk in 3 cups warmed whole milk, then 1 ½ cups heavy cream, whisking continuously until smooth. Simmer for 5-8 minutes over medium heat, whisking frequently, until thickened.
5. Step 5
   Reduce heat to low. Stir in ½ tsp salt, ¼ tsp black pepper, and a pinch of nutmeg. Adjust seasoning. Add 5 oz chopped baby spinach; stir until wilted (1-2 minutes).
6. Step 6
   Remove from heat. Stir in 1 ½ cups Parmesan and ½ cup Fontina (optional) until melted and smooth. Adjust consistency with warm milk/cream if needed. Keep warm.
7. Step 7
   Cook 1 lb pasta to al dente in salted boiling water. Drain pasta and immediately add to the warm Alfredo sauce. Toss to coat. Add the baked meatballs to the pasta and sauce; gently toss or arrange on top.
8. Step 8
   Serve immediately, garnished with extra Parmesan and fresh parsley/basil.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.