Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

Finely chop the spinach and garlic, and gather all meatball ingredients in one bowl.

In a large mixing bowl, gently combine the ground chicken, ricotta cheese, breadcrumbs, chopped garlic, chopped onion, egg, salt, and pepper.

Mix until just combined; be careful not to overmix.

Scoop out portions and roll them into 1-1.5 inch balls.

Place formed meatballs onto the prepared baking sheet, ensuring even spacing.

Bake the meatballs in the preheated oven for about 25 minutes or until golden brown.

While meatballs are baking, melt a tablespoon of butter in a saucepan over medium heat.

Sauté the remaining minced garlic until fragrant, then pour in the heavy cream, stirring until smooth.

Once warm, add grated Parmesan cheese and stir until melted.

Add chopped spinach and cook for another 2-3 minutes.

Gently place the baked meatballs into the Alfredo sauce, coating each one.

Let them simmer for a minute before serving warm.