Begin by making the meatballs. Add the onion, garlic, panko, ricotta, egg, salt, and Italian seasoning to a large bowl. Use a spoon to mix until combined. Add the ground chicken then mix until combined. Use your hands or a cookie scoop to scoop out the mixture into 2 tablespoon sized balls.

Heat a large pan over medium heat. Once hot, add the olive oil. Add the meatballs, working in batches if needed to not overcrowd the pan. Let the meatballs cook for a few minutes then shake the pan to help the meatballs roll around in the pan and brown evenly. Once the meatballs are evenly seared on the outside, remove from the pan and set aside.

To the same pan, still over medium heat, add the olive oil (if you’re using jarred sun-dried tomatoes, use the olive oil from the jar). Add the onion and cook for 3-4 minutes. Add the garlic and cook an additional minute. Add the sun-dried tomatoes and spinach (if the spinach leaves are very large, you can chop them into smaller pieces before adding). Stir and cook until the spinach has cooked down.

Add the chicken broth then transfer the meatballs back into the pan. Cook until the meatballs are cooked through (they should reach an internal temperature of 165F). Add the heavy cream and salt, to taste. Stir until combined then take the pan off the heat. Serve over mashed potatoes or rice and enjoy!