1. Can I use ground turkey instead of ground chicken?

Yes, ground turkey works just as well and provides a similar lean texture and mild flavor. You can also try a mix of chicken and pork for a richer result.

2. What can I use if I don’t have ricotta cheese?

If you don’t have ricotta, cottage cheese (blended for a smoother texture) or cream cheese can be used as substitutes. Greek yogurt may also work in a pinch but offers a tangier taste.

3. How do I know when the meatballs are fully cooked?

The meatballs are done when they’re golden on the outside and reach an internal temperature of 165°F. They should also feel firm and no longer pink in the center.

4. Can I make this dish ahead of time?

Yes, you can bake the meatballs and prepare the sauce in advance. Store them separately in the fridge for up to 3 days, then reheat and combine when ready to serve.

Southern Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Name: Southern Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 1 lb ground chicken; 1 cup ricotta cheese; 1 egg; 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 3 tbsp olive oil; 2 cups fresh spinach, chopped; 1 cup heavy cream; 1 cup grated Parmesan cheese (for sauce); 1/2 cup milk; 1/4 tsp nutmeg; Salt and pepper to taste

Description

Southern Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce is a creamy, comforting, and beginner-friendly dish ideal for quick and healthy meals.

Ingredients

Scale

1 lb ground chicken
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3 tbsp olive oil
2 cups fresh spinach, chopped
1 cup heavy cream
1 cup grated Parmesan cheese (for sauce)
1/2 cup milk
1/4 tsp nutmeg
Salt and pepper to taste

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika until well combined.
Form the mixture into golf ball-sized meatballs and place them evenly on the baking sheet.
Drizzle the meatballs with olive oil and bake for 20–25 minutes, or until golden and fully cooked (internal temp should reach 165°F).
While meatballs are baking, heat 1 tbsp olive oil in a skillet and sauté chopped spinach until wilted, about 3–4 minutes.
Add cream, Parmesan, milk, nutmeg, salt, and pepper to the skillet. Stir and simmer for 5–7 minutes until the sauce thickens.
Transfer the baked meatballs into the skillet and gently toss to coat them with the sauce.
Serve warm over pasta, rice, or mashed potatoes with additional parsley and Parmesan if desired.

Notes

Substitute ground turkey or a chicken/pork blend for different flavors.
Use cottage cheese or cream cheese if ricotta isn’t available.
Chilling the meat mixture before shaping helps meatballs hold together.
If sauce thickens too much, add a splash of milk to loosen it.
Freeze leftovers for up to one month and thaw in the fridge before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1/6 of recipe
Calories: 410
Sugar: 2g
Sodium: 580mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 26g
Cholesterol: 115mg