Southern Chicken Ricotta Meatballs (Print-Friendly Version)

Tender chicken meatballs baked and coated in a velvety spinach Alfredo for effortless comfort food.

# What You Need:

→ Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup ricotta cheese
03 - 1 large egg
04 - 1/3 cup grated Parmesan cheese
05 - 1/3 cup 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 - 2 cups fresh spinach, roughly chopped
12 - 1 cup heavy cream
13 - 1/2 cup whole milk
14 - 3/4 cup grated Parmesan cheese
15 - 1/8 teaspoon ground nutmeg
16 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, parsley, paprika, salt, and pepper until just incorporated.
03 - Using a cookie scoop or spoon, portion the mixture into golf ball-sized rounds (about 2 tablespoons each) and roll lightly with hands.
04 - Arrange meatballs on the prepared baking sheet, drizzle lightly with olive oil, and bake for 20–22 minutes, or until internal temperature reaches 165°F (74°C).
05 - In a skillet over medium heat, add olive oil and sauté spinach just until wilted.
06 - Lower heat to medium-low, pour in heavy cream and milk, and stir until combined. Simmer gently for 3–5 minutes.
07 - Add Parmesan, nutmeg, salt, and pepper. Stir continuously until cheese melts and sauce thickens enough to coat the back of a spoon.
08 - Add baked meatballs to the skillet and toss gently in the sauce until evenly coated.
09 - Serve warm over mashed potatoes, egg noodles, or rice as desired.

# Important Notes:

01 - Chilling the shaped meatballs for 30 minutes before baking improves their structure during cooking.
02 - Toast breadcrumbs in a dry skillet before mixing for extra depth of flavor.
03 - To reheat, warm meatballs gently with a splash of milk to loosen the sauce without curdling.

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