Preheat your oven to 450°F (235°C) and prepare your baking sheet with parchment paper.

Soak the Italian breadcrumbs in milk for about 2 minutes. Set aside.

In a food processor, add onion, garlic, parsley, and sun-dried tomatoes. Pulse until finely chopped.

In a large bowl, combine the processed veggies with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently.

Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter, and place on the baking sheet.

Bake the meatballs for 15-20 minutes until golden brown and cooked through.

While baking, fry bacon in a skillet over medium heat until crisp. Drain excess fat.

Melt butter in the same skillet, add minced garlic, and sauté until fragrant.

Add heavy cream to the skillet and simmer. Whisk in Parmesan cheese until smooth.

Stir in baby spinach and cook until wilted. Add baked meatballs and simmer for a couple of minutes.

Garnish with crumbled bacon and parsley before serving.