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Southern-Style Baked Chicken Ricotta Meatballs with Creamy Spinach Alfredo

Tender, juicy baked chicken meatballs enriched with ricotta, served over pasta with a quick, luxurious spinach Alfredo sauce. A fusion of Southern comfort and Italian elegance.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 890

Ingredients
  

For the Southern-Style Chicken Ricotta Meatballs
  • 1.5 pounds ground chicken mix of dark & white meat preferred
  • 1 cup whole-milk ricotta cheese well-drained
  • 1 large egg lightly beaten
  • 2/3 cup Panko breadcrumbs
  • 0.5 cup Parmesan cheese freshly grated
  • 3 cloves garlic minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh oregano chopped (or 1/2 tsp dried)
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp cayenne pepper optional
  • 1 tbsp olive oil for greasing
For the Creamy Spinach Alfredo Sauce
  • 12 ounces fettuccine or pasta of choice
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 5 ounces fresh baby spinach roughly chopped
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 0.5 tsp nutmeg freshly grated
  • Salt and white pepper to taste

Equipment

  • Large mixing bowl
  • Rimmed Baking Sheet
  • Large skillet or Dutch oven
  • Large pot for pasta

Method
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment, grease lightly. Bring a large pot of salted water to a boil.
  2. In a large bowl, combine all meatball ingredients. Mix gently with hands or a fork until just combined. Do not overmix.
  3. With damp hands, form mixture into 1.5-inch balls (about 1.5 tbsp each). Place on prepared sheet, spacing 1 inch apart.
  4. Bake for 18-22 minutes until golden brown and internal temperature reaches 165°F (74°C).
  5. While meatballs bake, cook pasta al dente. Reserve 1 cup pasta water, then drain.
  6. For the sauce, melt butter in a large skillet over medium heat. Sauté garlic 30 seconds until fragrant.
  7. Add spinach in batches, stirring until wilted. Pour in heavy cream and nutmeg. Simmer 3-4 minutes to thicken slightly.
  8. Reduce heat to low. Gradually whisk in Parmesan until melted and sauce is smooth. Season with salt and white pepper. Thin with pasta water if needed.
  9. Add drained pasta to the skillet with sauce; toss to coat. Nestle baked meatballs into the pasta. Garnish with fresh herbs, extra Parmesan, and red pepper flakes. Serve immediately.

Notes

Meatballs can be formed and refrigerated a day ahead. Baked meatballs freeze well for up to 3 months. Reheat gently in sauce or a warm oven.