Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine ground chicken, ricotta cheese, Italian seasoning, garlic powder, fresh parsley, and optional Parmesan cheese. Mix gently using a folding motion until just combined. Do not overmix or the meatballs will become tough.

Roll the mixture into 12-16 evenly-sized meatballs (about 2 tablespoons each) and place them on the prepared baking sheet, spacing them at least an inch apart.

Bake for 20-25 minutes or until golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.

While the meatballs bake, heat 1 tablespoon butter or olive oil in a large pan over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted, then set aside.

In a separate pan, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute, stirring constantly to prevent burning.

Pour heavy cream into the garlic butter and bring to a gentle simmer, stirring occasionally.

Gradually add 1 cup freshly grated Parmesan cheese and continue stirring for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.

Add a pinch of nutmeg and black pepper to taste, stirring to combine.

Once the meatballs are ready, gently place them in the pan with the Alfredo sauce. Add the sautéed spinach and stir everything together gently. Let simmer for 2-3 minutes so the meatballs can absorb the sauce.

Serve immediately over your choice of pasta, zucchini noodles, or with roasted vegetables. Garnish with fresh parsley and extra Parmesan cheese if desired.