Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Prepare the Meatballs:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just incorporated.
3. Form the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet lined with parchment paper or lightly greased.
4. Bake the meatballs for 20-25 minutes, or until cooked through and they reach an internal temperature of 165°F (74°C).

Make the Spinach Alfredo Sauce:
1. While the meatballs bake, melt the butter in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the fresh spinach and cook until wilted, approximately 2-3 minutes.
4. Pour in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the Parmesan and ricotta cheeses. Cook until the cheeses melt and the sauce becomes smooth.
6. Season with salt and pepper to taste.

Combine and Serve:
1. Once the meatballs are fully cooked, transfer them to the skillet with the Alfredo sauce. Gently toss to coat the meatballs evenly with the sauce.
2. Serve the meatballs and sauce over your favorite cooked pasta or as desired.