Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease.
2. In a large bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, onion, garlic, Italian seasoning, salt, pepper, and egg. Gently mix until combined (don’t overmix!).
3. Shape mixture into 1-1.5 inch meatballs. Place on prepared baking sheet, leaving space between each.
4. Bake for 20-25 minutes, or until cooked through and lightly browned.
5. While meatballs bake, prepare the sauce: Heat Alfredo sauce in a saucepan over medium heat.
6. Add spinach and cook 2-3 minutes, or until wilted.
7. Stir in Parmesan cheese and season with salt and pepper. Cook 1-2 minutes more, until heated through and cheese is melted.
8. Remove meatballs from oven and let cool slightly.
9. Serve meatballs with spinach Alfredo sauce (pour over or serve as a dip).
10. Garnish with extra Parmesan, if desired.

Expert Tips

• Add a tablespoon of olive oil to the meatballs for extra juiciness.
• A pinch of red pepper flakes adds a kick!
• Puree spinach with an immersion blender for a smoother sauce.
• Short on time? Use store-bought frozen meatballs.

Variations

• Substitute ground turkey or beef for chicken.
• Add fresh basil or oregano to the meatballs.
• Use kale or Swiss chard instead of spinach.
• For gluten-free, use gluten-free breadcrumbs or almond flour.

Serving Suggestions

• Serve over pasta (fettuccine or penne).
• Pair with a fresh green salad.
• Serve with crusty garlic bread.
• Enjoy with a Chardonnay or Sauvignon Blanc.

FAQs

• Q: Can I make the meatballs ahead? A: Yes! Refrigerate for up to 24 hours before baking.
• Q: Can I freeze the meatballs? A: Yes! Freeze uncooked meatballs for up to 3 months. Bake from frozen, adding a few extra minutes.
• Q: Can I use marinara sauce instead of Alfredo? A: Absolutely! Use your favorite marinara for a tomato-based option.

Final Thoughts

These meatballs are comfort food perfection! Enjoy!