Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Prepare the Meatballs:

Combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, Italian seasoning, salt, pepper, and optional parsley in a large bowl. Mix well.
Form the mixture into 1 ½-inch balls, yielding about 16-18 meatballs.
Cook the Meatballs:

In a large skillet, heat olive oil over medium heat. Cook meatballs for 5-7 minutes, turning occasionally, until browned and fully cooked. Remove and set aside.
Make the Spinach Alfredo Sauce:

Using the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant.
Add heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens and smooths.
Mix in spinach, salt, pepper, and nutmeg. Cook until spinach is wilted and integrated into the sauce.
Combine Meatballs with Sauce:

Return meatballs to skillet, coat with Alfredo sauce. Simmer together for 3-5 minutes.
Serve:

Dish over pasta, rice, or with crusty bread. Optionally garnish with extra Parmesan and parsley.
Prep Time: 15 mins | Total Time: 35 mins | Servings: 4