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These Southern chicken ricotta meatballs have become my go-to for easy weeknight comfort food bringing together tender oven-baked chicken with a creamy homemade spinach Alfredo sauce. When you crave something hearty but want a fresh twist on classic meatballs this dish never disappoints.
I first made this cozy dish on a chilly Sunday wanting something nostalgic yet a little different. My family fell hard for the mozzarella soft texture and I love that it feels special with such little fuss.
Ingredients
- Ground chicken: provides a lean base and soaks up flavors well look for ground chicken with a mix of dark and white meat for best juiciness
- Ricotta cheese: adds moisture and tenderness always choose whole milk ricotta for a richer result
- Large egg: binds the mixture choose a fresh egg for the fluffiest texture
- Grated Parmesan cheese: gives nutty salty flavor buy real Parmigiano for best taste
- Breadcrumbs: help form structure I like Italian-style or homemade dried crumbs for more savor
- Chopped fresh parsley: brings brightness and lovely color opt for flat-leaf for robust flavor
- Smoked paprika: provides subtle Southern depth go for Spanish smoked for warmth
- Salt and freshly ground black pepper: balance all the flavors use sea salt and cracked pepper if you have them
- Olive oil: is for drizzling on meatballs and sauce cooking buy extra virgin for fullest flavor
- Fresh spinach: for the Alfredo sauce choose crisp unbruised leaves for vivid color
- Heavy cream: gives the sauce its lushness use true dairy cream for silkiness
- Whole milk: blends with the cream reducing heaviness but keeping a creamy finish
- Nutmeg: is the quiet star bringing warmth freshly grated is ideal here
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to four hundred degrees Fahrenheit and line a rimmed baking sheet with parchment paper this prevents sticking and saves cleanup time
- Mix the Meatball Ingredients:
- In a large mixing bowl use clean hands or a spatula to gently combine ground chicken with ricotta egg Parmesan breadcrumbs parsley smoked paprika salt and black pepper mix only until just combined to keep the mixture light
- Shape and Portion the Meatballs:
- Scoop out about two tablespoons per meatball using a cookie scoop or large spoon then roll gently between wet hands to form balls arrange them with space on your prepared baking sheet
- Bake the Meatballs:
- Drizzle a little olive oil over the tops for extra golden color bake for twenty to twenty two minutes until the inside registers one hundred sixty five degrees Fahrenheit and the outsides are just beginning to brown
- Wilt Spinach for Alfredo Sauce:
- Heat olive oil over medium in a wide skillet then add freshly chopped spinach stir for one to two minutes just until wilted and bright green
- Make the Creamy Sauce:
- Lower the heat to medium low pour in heavy cream and then whole milk whisk together and simmer for about three to five minutes so it starts to thicken slightly
- Add Cheese and Nutmeg:
- Sprinkle in the grated Parmesan add nutmeg salt and black pepper stir often until cheese fully melts and the sauce coats the back of a spoon
- Coat Meatballs in Sauce:
- Gently add baked meatballs right into the skillet roll them to fully coat as the sauce thickens everything becomes extra luscious
- Serve and Enjoy:
- Dish the meatballs and creamy spinach Alfredo over your favorite base like mashed potatoes buttered egg noodles or steamed rice
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Ricotta is the ingredient that wins my heart every time giving the meatballs almost a soufflé-like tenderness My youngest always sneaks a warm meatball right off the sheet pan before I even finish the sauce which has become our dinner tradition
Storage Tips
Store extra meatballs and sauce together in an airtight container in the refrigerator They keep well for up to three days For best texture reheat gently over low heat with a splash of extra milk or water to keep the sauce from separating
Ingredient Substitutions
If you cannot find ground chicken you can use ground turkey either will give that tender lighter flavor Gluten free breadcrumbs work just as well for a wheat free version You can also swap spinach for chopped kale or Swiss chard for a heartier veggie hit
Serving Suggestions
These meatballs are perfect over creamy polenta herbed rice or buttered egg noodles For extra freshness serve with lemony green salad or quickly steamed broccoli They are even delicious tucked into a warm sandwich roll for lunch the next day
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Cultural Inspiration
This recipe draws on classic Italian-leaning Alfredo sauce but infuses it with a down home Southern comfort feel thanks to smoked paprika chicken and ricotta It is exactly the kind of supper I crave after a long day simple soul warming and a little bit special
Common Recipe Questions
- → How do I keep the meatballs tender?
Combining ricotta cheese with ground chicken keeps the meatballs moist and light. Avoid overmixing for the best texture.
- → Can I make these ahead of time?
Yes, shape the meatballs and chill them. Bake when ready or freeze for convenient use later.
- → Can I substitute the spinach in the Alfredo?
Yes, try kale or Swiss chard as alternatives. Just sauté briefly until wilted for the best texture.
- → What's the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of milk to maintain the sauce's creamy consistency without curdling.
- → Which sides pair well with this dish?
These meatballs are excellent over mashed potatoes, egg noodles, rice, or with crusty bread to soak up extra sauce.