This was my absolute favorite dish back in the day. I couldn’t get enough and always asked my mom to whip it up.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, ricotta cheese, egg, 1/2 cup grated Parmesan, breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed.
Shape the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
While the meatballs are baking, prepare the spinach Alfredo sauce. In a large skillet, heat a tablespoon of olive oil over medium heat and add the chopped spinach. Cook until wilted, about 3-4 minutes.
Add the heavy cream, 1 cup grated Parmesan cheese, milk, nutmeg, and a pinch of salt and pepper to the skillet. Stir continuously until the sauce thickens, about 5-7 minutes.
Once the meatballs are cooked, transfer them to the skillet with the sauce and gently toss to coat them evenly.
Serve the meatballs and sauce over your favorite pasta, mashed potatoes, or rice, garnishing with extra parsley and Parmesan if desired.

Variations & Tips
For a twist, try using ground turkey or a mix of ground chicken and pork for the meatballs. You can also add some finely chopped onion or bell peppers to the meatball mixture for extra flavor. If you’re looking for a lower-carb option, serve the meatballs and sauce over a bed of sautéed zucchini noodles or cauliflower rice. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the Alfredo sauce.