1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, ricotta, egg, Parmesan, breadcrumbs, Italian seasoning, parsley, garlic, salt, and pepper. Mix the ingredients until just combined, being careful not to overmix.

2. Shape the mixture into meatballs about the size of a golf ball and place them on the prepared baking sheet. Drizzle the meatballs with a bit of olive oil to help them brown.

3. Bake the meatballs for 20–25 minutes, or until they are golden brown and cooked through. Keep a close eye on them to ensure they don’t overcook.

4. While the meatballs are baking, heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 3–4 minutes.

5. Pour in the heavy cream, milk, and nutmeg. Stir in the Parmesan cheese and season with salt and pepper to taste. Let the sauce simmer for 5–7 minutes, stirring occasionally, until it thickens to your desired consistency.

6. Once the meatballs are done, gently add them to the skillet with the spinach Alfredo sauce. Stir to coat the meatballs evenly with the creamy, flavorful sauce.