Southern-Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

👩‍🍳 Instructions:

1. Prepare the Meatballs:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, oregano, salt, and pepper. Mix until well combined.
3. Shape mixture into 1½-inch meatballs and place on a greased baking sheet.
4. Bake for 18–20 minutes, or until cooked through and lightly golden.

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2. Make the Spinach Alfredo Sauce:

1. In a skillet, melt butter over medium heat.
2. Add garlic and sauté 30 seconds until fragrant.
3. Stir in spinach and cook until wilted (fresh) or heated through (if using frozen).
4. Pour in heavy cream, simmer 2–3 minutes.
5. Stir in Parmesan, season with salt, pepper, and optional nutmeg. Cook until smooth and creamy.

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3. Combine and Serve:

• Add baked meatballs to the Alfredo sauce and gently toss to coat.
• Serve over pasta, rice, or mashed potatoes, or enjoy on their own for a hearty, low-carb option.

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💛 Ashley’s Tips:

• For extra flavor, add red pepper flakes to the sauce for a mild kick.
• Use fresh herbs like basil or parsley for garnish and freshness.
• Make ahead: Meatballs can be baked in advance and stored in the fridge for 2–3 days, then reheated in the sauce.

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If you want, I can also give you a one-pan version where the meatballs cook directly in the Spinach Alfredo sauce — super easy, minimal cleanup, and just as creamy!