01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, gently combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, parsley, paprika, salt, and pepper until just incorporated.
03 -
Using a cookie scoop or spoon, portion the mixture into golf ball-sized rounds (about 2 tablespoons each) and roll lightly with hands.
04 -
Arrange meatballs on the prepared baking sheet, drizzle lightly with olive oil, and bake for 20–22 minutes, or until internal temperature reaches 165°F (74°C).
05 -
In a skillet over medium heat, add olive oil and sauté spinach just until wilted.
06 -
Lower heat to medium-low, pour in heavy cream and milk, and stir until combined. Simmer gently for 3–5 minutes.
07 -
Add Parmesan, nutmeg, salt, and pepper. Stir continuously until cheese melts and sauce thickens enough to coat the back of a spoon.
08 -
Add baked meatballs to the skillet and toss gently in the sauce until evenly coated.
09 -
Serve warm over mashed potatoes, egg noodles, or rice as desired.