1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, salt, and pepper. Mix until just combined — overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil to help them brown nicely.
4. Bake for 18-20 minutes, or until the meatballs are golden and cooked through.
5. While the meatballs bake, prepare the Spinach Alfredo Sauce. In a large skillet over medium heat, add the spinach and cook until wilted.
6. Add heavy cream, chicken broth, mozzarella, and nutmeg to the skillet. Stir until the cheese melts and the sauce thickens, about 5-7 minutes.
7. Once the meatballs are ready, add them to the skillet and coat with the sauce. Let them simmer for a couple more minutes to absorb the flavors.

When I first cooked this dish, the aromas transported me back to my childhood kitchen, where the air was always filled with the scent of something delicious on the stove. It’s amazing how food can carry memories and emotions so vividly.