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

Pour milk over the Italian breadcrumbs and let them soak for about 2 minutes.

In a food processor, combine finely chopped onion, minced garlic, chopped parsley, and sun-dried tomatoes, pulse until chunky.

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

Form the mixture into meatballs about 2.5 inches in diameter, yielding 18 to 20 meatballs, and place them on the lined baking sheet.

Bake the meatballs for 15-20 minutes until golden brown and internal temperature is 165°F (74°C).

While the meatballs bake, cook the bacon strips until crispy in a skillet over medium heat, then crumble.

In the same skillet, melt butter and sauté minced garlic for 1 minute.

Pour in the heavy cream and whisk in grated Parmesan cheese until smooth. Cook for 2-3 minutes to thicken.

Stir in baby spinach and cook until wilted, then gently add the baked meatballs and toss in the sauce.

Transfer to a serving dish, top with crispy crumbled bacon and chopped parsley.