This was my absolute favorite dish back in the day. I couldn’t get enough and always asked my mom to whip it up.

Instructions

Step 1: Prepare the Meatballs

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, onion, Parmesan, parsley, salt, pepper, and smoked paprika. Mix gently — don’t overwork the meat.
3. Roll into 1½-inch balls and place on the prepared baking sheet.
4. Lightly brush each meatball with olive oil for a golden finish.
5. Bake for 20–25 minutes, or until cooked through and lightly browned.

Step 2: Make the Spinach Alfredo Sauce

1. In a large skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds, until fragrant.
2. Pour in the heavy cream and bring to a gentle simmer.
3. Stir in Parmesan cheese until melted and smooth.
4. Add chopped spinach and cook until wilted, about 2–3 minutes.
5. Season with salt, black pepper, and a pinch of nutmeg if desired.

Step 3: Combine

1. Add the baked chicken ricotta meatballs to the Alfredo sauce.
2. Gently toss or spoon the sauce over the meatballs to coat evenly.
3. Simmer together for 3–5 minutes to let flavors blend.

Serving Suggestions

• Serve over buttered pasta, mashed potatoes, or Southern-style creamy grits.
• Sprinkle with extra Parmesan and chopped parsley.
• Add a side of buttermilk biscuits or garlic bread for a complete meal.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to refresh the sauce.