My mom cooked this for dinner, and it was a huge success. I had to ask for the recipe.

Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Form the mixture into meatballs, about 1.5 inches in diameter.
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
Transfer the skillet to the preheated oven and bake the meatballs for 10-12 minutes, or until cooked through.
While the meatballs are baking, prepare the spinach alfredo sauce. In a separate pan, melt the butter over medium heat.
Add the fresh spinach and cook until wilted.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly.
Season the sauce with salt and pepper to taste.
Once the meatballs are done, pour the spinach alfredo sauce over them in the skillet. Serve hot.
Variations & Tips
For a lighter version, you can use ground turkey instead of chicken. If you're looking for a gluten-free option, substitute the breadcrumbs with almond flour or gluten-free breadcrumbs. You can also add some red pepper flakes to the sauce for a bit of heat or swap out the spinach for kale if you prefer. For a vegetarian twist, try using a plant-based ground meat substitute and adjust the cooking time as needed.