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

Soak the breadcrumbs in milk for about 2 minutes, then set aside to rest.

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

In a large mixing bowl, combine the ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan cheese, Italian seasoning, and salt.

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

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

Cook the bacon in a skillet over medium heat until crispy, then remove and drain on paper towels.

Melt the butter in the skillet over medium heat, and add minced garlic, cooking until fragrant.

Slowly add the heavy cream to the skillet, stirring in salt, pepper, and Parmesan cheese until melted.

Add the baby spinach to the sauce, cooking until just wilted, then incorporate the baked meatballs.

Serve immediately, garnished with crispy bacon and chopped parsley.