Preheat oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, mix ground chicken, ricotta, 1/2 cup Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until well combined.

Roll mixture into golf ball-sized meatballs and place on the baking sheet. Drizzle with olive oil.

Bake for 20–25 minutes or until golden brown and cooked through.

While meatballs bake, melt butter in a large pan over medium heat.

Whisk in flour and cook for 1 minute to make a roux.

Gradually add milk and cream, whisking constantly to avoid lumps. Simmer until thickened.

Stir in Parmesan, nutmeg, salt, and pepper. Cook until smooth.

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

Serve meatballs hot, topped with creamy spinach Alfredo sauce.