Preheat your oven to 400°F (200°C) and prepare a baking tray by lining it with parchment paper.

In a medium bowl, combine the breadcrumbs with milk, letting them soak for about 5 minutes.

In a large mixing bowl, combine ground chicken, ricotta cheese, egg, minced garlic, chopped onion, parsley, sun-dried tomatoes, parmesan cheese, Italian seasoning, and salt. Add the soaked breadcrumbs and mix gently.

Shape into uniform 1½ inch meatballs and place on the prepared baking tray.

Bake meatballs for 18–20 minutes until golden brown and reach an internal temperature of 165°F.

In a skillet over medium heat, cook bacon until crispy, about 5–7 minutes, then chop.

In the same skillet, melt butter, sauté minced garlic, and stir in heavy cream. Gradually whisk in parmesan cheese.

Add fresh spinach and allow to wilt for 2–3 minutes.

Gently add the baked meatballs to the sauce, stirring to coat, and simmer for an additional 2 minutes.