Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes. Transfer the meatballs to the oven and bake for 15-20 minutes, until fully cooked.
While the meatballs bake, make the sauce. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
Stir in chopped spinach and cook for 2-3 minutes, until wilted.
Add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
Once the meatballs are cooked, toss them in the spinach Alfredo sauce. Serve immediately, garnished with fresh parsley.
Notes:
Serve with pasta or steamed vegetables for a complete meal.
You can substitute the spinach with kale or another leafy green if desired.
Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins | Kcal: 450 | Servings: 4