1 lb ground chicken

1 cup ricotta cheese

1 egg

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

2 cloves garlic, minced

1/4 cup chopped fresh parsley

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

3 tbsp olive oil

2 cups fresh spinach, chopped

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup milk

1/4 tsp nutmeg

Salt and pepper to taste

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, egg, 1/2 cup Parmesan, breadcrumbs, garlic, parsley, salt, pepper, and paprika.
Shape mixture into 1.5-inch meatballs. Place on baking sheet and drizzle with 1 tbsp olive oil.
Bake for 20–25 minutes until golden and cooked through.
In a skillet, heat 2 tbsp olive oil over medium heat. Add spinach and cook until wilted.
Add cream, 1 cup Parmesan, milk, nutmeg, salt, and pepper. Simmer 5–7 minutes until thickened.
Gently add cooked meatballs to the sauce and coat.
Serve hot over pasta, rice, or vegetables.

Swap ground chicken with turkey or beef as desired.

For a dairy-free version, use non-dairy cream and cheese.

Frozen spinach may be used—just thaw and drain first.

Reheat with a splash of milk or cream to loosen the sauce.

To make gluten-free, use certified gluten-free breadcrumbs.