Preheat your oven to 450°F (235°C).

In a small bowl, soak the Italian breadcrumbs in milk for about 2 minutes.

Pulse the onion, garlic, parsley, and sun-dried tomatoes in a food processor until well blended.

In a mixing bowl, combine the processed vegetables with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt.

Shape the mixture into 18-20 meatballs and place on a lined baking sheet.

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

Heat a skillet over medium heat and fry the bacon until crispy, about 6-8 minutes.

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

Add heavy cream and bring to a gentle simmer; whisk in Parmesan until smooth.

Stir in baby spinach and cook until just wilted, about 2-3 minutes; add baked meatballs and allow to simmer.

Crumble the crispy bacon and sprinkle over the meatballs, garnish with fresh parsley, and serve hot.