Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, breadcrumbs, ricotta cheese, garlic powder, Italian seasoning, sweet paprika, minced onion, salt, and pepper.

Knead the mixture thoroughly until well combined. If you wish to taste for salt and seasonings, take a small spoon of the raw meat mixture and fry it until golden. Taste and adjust as required.

Shape the mixture into golf-ball-sized meatballs and arrange them on a parchment-lined baking tray.

Bake the meatballs for 25-30 minutes until golden brown and fully cooked with an internal temperature of 165°F (74°C).

If you're making pasta, get a large pot of boiling water ready to go and follow the package directions.

Melt the butter in a large skillet over medium heat.

Add the minced garlic and sauté for 1 minute, being careful not to let it brown.

Pour in the whole milk and heavy cream, stirring occasionally.

In a small bowl, whisk the egg yolk, then temper it by slowly adding a few tablespoons of the hot milk mixture while whisking.

Stir the tempered yolk back into the skillet and cook on low heat for 3-4 minutes until the sauce thickens.

Alternatively, whisk in ¼ cup of all-purpose flour to create a roux after sautéing the garlic, then gradually add the milk and heavy cream.

Add the finely chopped spinach and cook for 6-7 minutes until the spinach is tender and wilted.

Stir in the Parmesan cheese, nutmeg, salt, and pepper.

If the sauce becomes too thick, adjust the consistency by adding more milk.

Once the meatballs are done baking, add them to the skillet with the Alfredo sauce. Stir gently to coat the meatballs with the sauce.

Serve hot with pasta, rice, or bread.