Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with nonstick spray.

Make the meatballs: In a large bowl, mix together ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until combined. Don’t overmix.

Form meatballs (about 1.5 inches each) and place them on the prepared baking sheet.

Bake for 20–22 minutes, or until the meatballs are cooked through and slightly golden on top.

Make the Alfredo sauce: In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.

Add cream and bring to a simmer. Cook for 3–4 minutes until it thickens slightly.

Stir in Parmesan cheese and nutmeg (if using), and continue stirring until the cheese melts and sauce is smooth.

Add chopped spinach and cook for 2–3 minutes until wilted.

Add the baked meatballs to the sauce, gently coating them. Simmer for a few more minutes to warm everything through.

Serve hot over pasta, mashed potatoes, or with crusty bread.