Baked Chicken Ricotta Meatballs

Ingredients
For the Meatballs:

1 lb ground chicken (leaner than beef!)
1 cup ricotta cheese (secret to moisture)
1 egg (perfect binder)
1/2 cup grated Parmesan cheese (savory depth)
1/2 cup breadcrumbs (perfect texture)
2 cloves garlic, minced (aromatic punch)
1/4 cup chopped fresh parsley (fresh flavor)
1 tsp salt (flavor enhancer)
1/2 tsp black pepper (subtle heat)
1/2 tsp paprika (Southern flair)
3 tbsp olive oil (for drizzling)

For the Spinach Alfredo Sauce:

2 cups fresh spinach, chopped (vibrant greens)
1 cup heavy cream (velvety richness)
1 cup grated Parmesan cheese (cheesy glory)
1/2 cup milk (perfect consistency)
1/4 tsp nutmeg (secret weapon!)
Salt and pepper to taste (flavor balancers)

 Equipment

Baking sheet with parchment paper
Large mixing bowl (for meatballs)
Large skillet (for sauce)
Measuring cups and spoons

 Instructions
 Prep the Meatballs:

Preheat oven to a hot 400°F (200°C).
Line baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika.
Mix thoroughly until everything is perfectly incorporated.

 Shape & Bake:

Form mixture into golf ball-sized meatballs.
Arrange on your prepared baking sheet.
Drizzle generously with olive oil.
Bake 20-25 minutes until golden brown and cooked through.

 Create the Sauce:

While meatballs bake, heat olive oil in a large skillet.
Add chopped spinach and cook until beautifully wilted.
Pour in heavy cream, Parmesan, milk, and nutmeg.
Season with salt and pepper.
Stir continuously until sauce thicke