Begin by rinsing the fresh spinach thoroughly under cool water. In a medium sauté pan, heat a drizzle of olive oil over medium heat. Once hot, add the spinach and sauté for about 3-4 minutes until wilted. Remove from heat and let it cool.

In a large mixing bowl, combine the ground chicken, ricotta cheese, sautéed spinach, grated Parmesan, minced garlic, finely chopped onion, bread crumbs, egg, salt, and pepper. Mix gently until just combined.

Prepare a baking tray by lining it with parchment paper or greasing it lightly. Scoop out portions of the mixture and roll them into evenly sized balls, about 1.5 inches in diameter. Place on the tray, leaving space between each meatball.

Preheat your oven to 375°F (190°C). Once heated, transfer the tray with the meatballs into the oven. Bake for 20-25 minutes until lightly golden and cooked through.

Remove the meatballs from the oven and let them cool slightly. Garnish with fresh herbs and serve with marinara sauce, polenta, or roasted veggies.