Make the meatballs.
Mix together minced chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, garlic, Italian seasoning, salt, pepper, and parsley (if desired) in a big bowl. Stir thoroughly.
Make the mixture into balls that are 1 ½ inches in size, which will give you around 16-18 meatballs.
Make the meatballs.
In a big frying pan, warm up some olive oil on medium heat. Cook the meatballs for 5-7 minutes, flipping them occasionally, until they are browned and completely cooked. Take out and keep to the side.
Prepare the Alfredo sauce with spinach.
In the same pan, melt the butter. Put garlic in the pan and cook for around 1 minute until it smells good.
Add thick cream and heat until it starts to bubble. Mix in Parmesan cheese until the sauce becomes thick and smooth.
Add spinach, salt, pepper, and nutmeg. Cook until the spinach is soft and mixed well with the sauce.
Put the meatballs back in the pan and cover them with Alfredo sauce. Cook together for 3-5 minutes.
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