Step 1: Prepare the Meatballs

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, onion powder, salt, pepper, Italian seasoning, and parsley. Mix until just combined—don’t overwork the meat!
3. Use a cookie scoop or your hands to form 1.5-inch meatballs, placing them on the prepared baking sheet.
4. Drizzle or lightly brush with olive oil to help with browning.
5. Bake for 18–20 minutes, or until golden brown and cooked through (internal temp of 165°F).

Step 2: Make the Spinach Alfredo Sauce

1. While the meatballs bake, heat butter in a medium saucepan over medium heat.
2. Add garlic and sauté for 30 seconds, until fragrant.
3. Pour in the heavy cream, whisking to combine. Bring to a gentle simmer.
4. Stir in Parmesan cheese, salt, black pepper, and nutmeg. Keep stirring until the cheese melts and the sauce thickens slightly.
5. Add chopped spinach, cooking just until wilted. Remove from heat.

Step 3: Combine and Serve

1. Once the meatballs are done, transfer them into the skillet with the Alfredo sauce, gently coating them.
2. Serve immediately over pasta, rice, or with crusty bread.