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

In a medium bowl, combine the breadcrumbs with milk. Set aside to soak for 2 minutes.

Add the onion, garlic, parsley, and sun-dried tomatoes to your food processor. Pulse until finely chopped, scraping down the sides if needed.

In a large bowl, combine the processed mixture with the ground chicken, soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, and salt. Mix just until combined - don't overmix or the meatballs will be dense.

Shape the mixture into 18-20 meatballs (about 2.5 inches each). Place the meatballs on the prepared baking sheet and spray with cooking oil spray. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp on the outside and cooked through.

Heat a large skillet or nonstick pan over medium heat. Fry bacon until crispy, then transfer to a plate.

In the same pan, melt butter. Add the garlic and cook until fragrant, about 1 minute.

Add the cream and bring to a gentle simmer. Cook for 2 minutes.

Season with black pepper and salt, then whisk in the Parmesan cheese and cook until melted.

Add the baby spinach and cook for 1-2 minutes or until wilted.

Add the baked meatballs and cook for 2 minutes or until the sauce thickens slightly.

Chop the bacon and sprinkle over the sauce. Garnish with fresh parsley and serve immediately with pasta of your choice.