Delicious Southern Baked Chicken Meatballs with Spinach Alfredo

Picture a gloomy Sunday, rain coming down, and me not wanting to bother with boring chicken burgers again. I had some thawed ground chicken and, lucky me, some ricotta cheese chilling in the fridge from lasagna night. Figured I’d mash them into meatballs and see what happened. Wow, if you love super juicy, never-dry meatballs, this is it. The chicken’s tender and that creamy ricotta works overtime, especially once you drown them in that dreamy spinach Alfredo. Honestly, I set them in the oven, forget about them, and the result is pure comfort. Anytime I make these and serve them up, people always ask—how’d you get them so soft?

Last month, my neighbor Jen popped over right after I pulled these out of the oven. I pretty much begged her to stay for dinner. After her third meatball, she was texting her husband to get all the fixings for tomorrow. Something about that rich sauce, super soft meatballs, and a hint of Parmesan just makes people pause—and then everybody wants to know how to make them.

Dreamy Magic Ingredients

• Fresh spinach makes the Alfredo sauce bright and a bit earthy, plus adds some color and sneak-in veggies
• Paprika brings a gentle smoky flavor—Southern vibes all the way and trust me, you want it in there
• Ricotta cheese is the shortcut to maximum creaminess and softness, you’ll notice how they just melt when you bite in
• Fresh parsley is a burst of freshness—the dried stuff doesn’t cut it
• Ground chicken keeps these lighter than beef and does an awesome job soaking up all the flavors

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Simple Step-by-Step

Don’t go overboard mixing your meatball mixture.

I used to squeeze the mix too much and ended up with little rubber balls. Now, I just barely fold with my fingers like I’m handling something super fragile, which keeps them nice and airy.

Golf ball size is the goal here.

I grab about 2 tablespoons for each ball. Too big and the insides stay raw, too small and they dry out quick. Cookie scoop makes super-fast work, then I gently roll ’em.

Parchment is essential for these.

Skimp on it and they stick straight to the tray—trust me, I lost most of the crust the first time that way!

A quick splash of olive oil before they bake helps everything get golden and keeps the tops nice and soft.

When I forgot once, they honestly turned out pale and a little sad.

Done? Cut open your biggest meatball and double-check there’s zero pink inside.

But heads up: chicken sometimes stays pinky-looking even at 165°F, so check with a thermometer if you’re not sure.

Sauce Know-How

This Alfredo is quicker than it looks—but a few little tricks help make it perfect.

Start by wilting your spinach with a smidge of olive oil. No garlic here—it’s plenty in the meatballs already and we don’t want to drown the flavor.

Keep the heat at medium-low when you pour in both the milk and cream.

If you try to speed it up with high heat, it’ll go lumpy and split. Learned that the hard way at a dinner once—never again.

Nutmeg might sound weird but it’s the hidden superstar in the sauce.

One tiny pinch is all you need—too much and, well, it takes over everything.

Keep stirring—that’s not chef drama, it’s actually important so the Parmesan melts smooth and nothing sticks or burns on the bottom.

Grab a silicone spatula—it’ll scrape every bit off the pan as you go.

I actually started out making these with turkey instead of chicken. It tasted fine, but they weren’t quite as melt-in-your-mouth. Tried stirring mozzarella into the mix once, but that just made them a bit stringy. With the current balance of ricotta and ground chicken, the meatballs are perfectly soft but still hold their shape—seriously, it’s the sweet spot.

Perfect Pairings

Spoon these right over buttery mashed potatoes for total Southern comfort food vibes. Want something lighter? Toss them onto egg noodles, which catch every drip of that Alfredo. If I’m throwing a party, I stick toothpicks in and serve extra sauce for dunking. Or go all out with a crisp salad and zippy vinaigrette so it cuts through the richness like a charm.

Fun Twists

Chop in some sun-dried tomatoes for sweet, tangy bites throughout. In summer, swap in fresh basil in your sauce for a bright pop. If it’s fall, a little sage in the meatballs brings a cozy, earthy twist. Want heat? Add a pinch of red pepper flakes to both the meatballs and sauce—it’s a flavor wakeup.

Storing Leftovers

Honestly, they’re even tastier the next day after all the flavors settle together. Pop extras into an airtight container and keep in the fridge for up to three days. Warm them up in a skillet on low with a splash of milk to get the sauce back to silky. You can shape the meatballs ahead and chill them (unbaked) up to 24 hours. The sauce is best fresh, but this whole dish actually freezes well—double up and freeze some for those busy nights.

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I make these for everything from easy weeknight dinners to fancy get-togethers—and honestly, they even starred at my sister’s baby shower once. There’s just something about really soft meatballs and a creamy sauce that pleases everyone, even picky friends. It might feel like a lot of steps at first but you’ll get the hang real fast. The flavor payoff? So worth it! And now, my people always ask for these when they come over. It’s my go-to for comfort food recommendations too.

Recipe FAQs

→ Can I prep the meatballs in advance?

Definitely! You can bake them up to two days early. Store them in an airtight container in the fridge, then reheat and mix with fresh sauce before serving.

→ Can I freeze these chicken balls?

Of course! Just freeze them after baking but before saucing. They’ll last three months in the freezer. Let them thaw overnight in the fridge, then warm at 350°F in the oven for 10–15 minutes. Add sauce when ready.

→ What can I use instead of ricotta?

Cottage cheese works nicely; just make sure you drain any extra liquid. If you’re in a pinch, Greek yogurt is another option, though the texture might differ slightly.

→ Why are my meatballs not holding together?

They might need more binders like breadcrumbs or beaten egg. Double-check you’re using enough. Letting them chill for 30 minutes before baking can also stop crumbling.

→ What sides go well with this dish?

Besides pasta, garlic bread, a fresh salad, roasted veggies, or even polenta are all great options. Anything that can soak up that creamy sauce works beautifully!