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

Soak the Italian breadcrumbs in milk for 2 minutes.

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

Combine the vegetable mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt in a large mixing bowl.

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

Bake the meatballs for 15-20 minutes until golden brown and cooked through, checking for an internal temperature of 165°F (74°C).

Fry bacon strips in a skillet until crispy, then remove and drain on paper towels.

In the same skillet, melt butter and sauté minced garlic for about 30 seconds.

Pour in the heavy cream, stir to combine, and season with salt and pepper.

Gradually whisk in Parmesan cheese and cook until melted; add baby spinach and cook for 2-3 minutes.

Add the baked meatballs to the skillet and simmer for about 2 minutes, allowing flavors to combine.

Serve over pasta, polenta, or on their own, garnished with crumbled bacon and fresh parsley.