Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce – A Creamy, Comforting Delight

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until well combined—be careful not to overmix.

Form and Bake the Meatballs:
Using your hands or a cookie scoop, form the mixture into small meatballs (about 1 1/2 inches in diameter). Place the meatballs on the prepared baking sheet. Bake for 20-25 minutes, or until they are golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).

Make the Spinach Alfredo Sauce:
While the meatballs are baking, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the heavy cream and chicken broth, and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce starts to thicken.

Add the Spinach and Parmesan:
Add the chopped spinach to the sauce and cook for 2-3 minutes, until the spinach wilts. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt, pepper, and nutmeg (if using) to taste.

Combine the Meatballs and Sauce:
Once the meatballs are baked, carefully add them to the skillet with the spinach Alfredo sauce. Gently toss the meatballs in the sauce to coat them. Let everything simmer together for 2-3 minutes, allowing the flavors to meld.

Serve:
Serve the meatballs with extra sauce over the top, garnished with fresh parsley and additional Parmesan cheese if desired. Pair with pasta, cauliflower rice, or a side salad for a complete meal.

Serving and Storage Tips: