Preheat your oven to 400°F (200°C).

In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated.

Shape the mixture into meatballs, about 1-1.5 inches in diameter.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.

Transfer the browned meatballs to a baking dish and finish cooking them in the oven for about 10 minutes.

In the same skillet, add fresh spinach and sauté until wilted, about 3-4 minutes.

Lower the heat and pour in the heavy cream, stirring to combine. Cook for about 2-3 minutes until slightly thickened.

Stir in Parmesan cheese and nutmeg, blending until the cheese is melted and the sauce is creamy.

Carefully add the cooked meatballs back into the sauce, gently stirring to coat them evenly with the creamy Alfredo.

Serve the Chicken Ricotta Meatballs hot, garnished with additional Parmesan if desired.