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

Soak the Italian breadcrumbs in milk for approximately 2 minutes, then set aside.

Finely chop the onion, garlic, fresh parsley, and sun-dried tomatoes using a food processor.

Combine chopped veggies, ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt in a mixing bowl, mixing gently.

Shape mixture into 18-20 equal portions and place them on the lined baking sheet.

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

Fry bacon in a skillet until crispy, remove, and set aside. Melt butter in the same skillet and sauté minced garlic for 1 minute.

Whisk in heavy cream and grated Parmesan into the skillet for 2-3 minutes until smooth.

Add fresh spinach to the skillet, cooking until wilted, then add the baked meatballs.

Serve over pasta or creamy polenta, garnished with bacon bits and parsley.