Chicken Ricotta Meatballs with Spinach Alfredo Sauce

INGREDIENTS:

For the Chicken Ricotta Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh parsley (optional)
2 tbsp olive oil (for frying)
For the Spinach Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg (optional)

DIRECTIONS:

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 …