Southern Chicken Ricotta Meatballs (Print-Friendly Version)

Fluffy chicken and ricotta meatballs, finished in creamy spinach Alfredo. Pure Southern-style comfort for every table.

# What You'll Need:

→ Chicken Meatballs

01 - 450 g ground chicken
02 - 120 ml ricotta cheese
03 - 1 large egg
04 - 30 g grated Parmesan cheese
05 - 35 g breadcrumbs
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste
09 - Olive oil, for drizzling

→ Spinach Alfredo Sauce

10 - 1 tablespoon olive oil
11 - 60 g fresh spinach, roughly chopped
12 - 240 ml heavy cream
13 - 120 ml whole milk
14 - 60 g grated Parmesan cheese
15 - 1/8 teaspoon ground nutmeg
16 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 200°C and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, parsley, smoked paprika, salt, and black pepper until just incorporated.
03 - Portion the mixture into balls, using about 2 tablespoons per meatball, and roll lightly by hand for uniform shape.
04 - Place meatballs on the prepared baking sheet, drizzle lightly with olive oil, and bake for 20–22 minutes, or until internal temperature reaches 74°C.
05 - Heat olive oil in a skillet over medium heat and sauté spinach until just wilted.
06 - Reduce heat to medium-low. Add heavy cream and milk, stirring until combined. Simmer gently for 3–5 minutes.
07 - Add grated Parmesan, ground nutmeg, salt, and black pepper. Stir until cheese is melted and sauce thickens to coat the back of a spoon.
08 - Place baked meatballs into the sauce and carefully toss until evenly coated.
09 - Serve warm, ideally accompanied by mashed potatoes, egg noodles, or rice as preferred.

# Additional Tips:

01 - Chilling the shaped meatballs for 30 minutes prior to baking enhances retention of structure during cooking.
02 - Toasting breadcrumbs briefly in a dry pan before use develops greater depth of flavor.
03 - For reheating, gently warm meatballs with a small amount of milk to maintain a smooth sauce consistency.

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