🍝 Southern-Style Baked Chicken Ricotta Meatballs with Spinach Alfredo
Serves 4–6 | Prep: 20 min | Cook: 25 min | Total: ~45 min
🛒 Ingredients
For the Meatballs:
1 lb (450g) ground chicken (thigh or breast blend for best flavor)
1 cup (250g) whole-milk ricotta cheese (key for tenderness!)
1 large egg, room temperature
½ cup (50g) grated Parmesan cheese, plus more for serving
½ cup (50g) breadcrumbs (plain or Italian-seasoned)
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 tsp salt
½ tsp black pepper
½ tsp paprika (adds warmth without heat)
3 tbsp olive oil, divided (for drizzling + moisture)
🥣 Pro Tip: Let mixture rest 10 mins before shaping — helps ingredients bind.
For the Spinach Alfredo Sauce:
1 tbsp olive oil
2 cups fresh spinach, roughly chopped (or baby spinach)
1 cup (240ml) heavy cream
½ cup (120ml) whole milk
1 cup (100g) grated Parmesan cheese
¼ tsp nutmeg (secret ingredient for depth!)
Salt & pepper to taste
For Serving:
Cooked fettuccine, penne, or zucchini noodles
Extra Parmesan & fresh parsley for garnish
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
2️⃣ Make the Meatball Mixture
In a large bowl, combine:
Ground chicken
Ricotta
Egg
Parmesan, breadcrumbs, garlic, parsley
Salt, pepper, paprika
Drizzle in 2 tbsp olive oil and mix gently with hands until just combined.
Avoid overmixing — keeps meatballs tender.
3️⃣ Shape & Bake
Roll into golf ball-sized meatballs (~18–20 total).
Place on baking sheet, spaced apart.
Drizzle tops with remaining 1 tbsp olive oil (keeps them golden and moist).
Bake 20–25 minutes, until cooked through (internal temp: 165°F / 74°C).
🔥 No flipping needed! Baking ensures even cooking and gentle texture.
4️⃣ Make the Spinach Alfredo
While meatballs bake, heat 1 tbsp olive oil in a skillet over medium heat.
Add spinach and sauté 3–4 minutes until wilted.
Reduce heat to low.
Stir in heavy cream, milk, and Parmesan, whisking constantly until smooth.
Add nutmeg, salt, and pepper.
Simmer 5–7 minutes, stirring often, until thickened slightly.
🧈 Pro Move: Warm the cream first — prevents curdling!
5️⃣ Bring It All Together
Gently add baked meatballs to the skillet with sauce.
Spoon sauce over them to coat evenly — don’t stir too hard!
Simmer together 2–3 minutes so flavors marry.
6️⃣ Serve Immediately
Toss with hot pasta or serve over rice/zoodles.
Garnish with extra Parmesan and chopped parsley.
🍽️ Serving Idea: Pair with garlic bread and a crisp green salad.
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Use GF breadcrumbs and serve over gluten-free pasta
🧀 Extra Cheesy? Fold ½ cup shredded mozzarella into the meatball mix
🥦 More Veggies? Add finely chopped mushrooms or roasted red peppers to the sauce
🧊 Make-Ahead Magic: Assemble meatballs ahead; refrigerate unbaked (cook +2 mins). Sauce reheats beautifully.
❄️ Freeze It! Freeze cooked meatballs + sauce (without pasta) up to 3 months. Thaw overnight, reheat gently.
🧠 Why Ricotta Makes These Meatballs So Tender
Ricotta adds:
Moisture – Prevents dryness from lean chicken
Fat & richness – Balances mild flavor
Light texture – Creates airy, melt-in-your-mouth bites
It’s like a mini chicken parm… but softer, creamier, and somehow even more comforting.
❤️ Final Thought: Sometimes, the Best Meals Are Made With Memory
This dish isn’t about fancy techniques or rare ingredients. It’s about love. About the way my mom always knew when I needed a good meal — and delivered it without asking.
Now, every time I make these Southern-Style Chicken Ricotta Meatballs, I’m not just feeding my family…
I’m passing down a feeling.
So tie on your apron, grab that ricotta, and let your kitchen fill with the scent of garlic, cream, and home.
Because some recipes aren’t just food.
They’re love, simmered slowly, and served with grace. 💛