Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Introduction
These Southern-style baked chicken ricotta meatballs are tender, juicy, and full of homestyle flavor. The ricotta cheese makes them incredibly soft inside, while baking gives them a golden crust. Paired with a creamy spinach Alfredo sauce, this dish feels indulgent and cozy — perfect for Sunday supper or a hearty family meal.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb (450 g) ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs (plain or seasoned)
- 1 large egg
- 2 cloves garlic, minced
- ½ small onion, finely grated
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (for that Southern touch)
- 1 tablespoon olive oil (for brushing before baking)
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- Salt and black pepper, to taste
- A pinch of nutmeg (optional but adds warmth)
Instructions
see continuation on next page
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