Begin by preheating the oven to 450°F (235°C). Prepare a large baking tray by lining it with parchment paper.

In a medium-sized bowl, soak the breadcrumbs in milk and let them rest for two minutes to absorb the liquid.

Place the chopped onion, minced garlic, fresh parsley, and sun-dried tomatoes into a food processor. Pulse the ingredients until they are finely minced, scraping down the sides as needed.

Transfer this aromatic mixture into a large mixing bowl. Add the ground chicken, soaked breadcrumbs, beaten egg, ricotta, Parmesan, Italian herbs, and a generous pinch of salt. Stir until just incorporated. Avoid overworking the mixture to maintain a tender texture.

Using clean hands or a scoop, shape the blend into 18 to 20 meatballs, each approximately 2.5 inches in diameter. Arrange them evenly on the prepared baking sheet and mist lightly with cooking spray. Bake for 15 to 20 minutes, or until the exterior is golden and the interior reaches a safe temperature.

Meanwhile, in a large skillet over medium heat, fry the bacon until browned and crispy. Transfer the strips to a plate lined with paper towel to drain.

Using the same pan, melt the butter. Stir in the minced garlic and sauté briefly until aromatic, about 60 seconds.

Pour in the cream and bring to a gentle simmer. Let it cook for two minutes to slightly reduce.

Season the sauce with salt and black pepper. Add the grated Parmesan and whisk until completely melted and the sauce begins to thicken.

Toss in the baby spinach and stir until it wilts, about one to two minutes.

Nestle the baked meatballs into the sauce and allow them to simmer for another two minutes so the flavors meld and the sauce further thickens.

Roughly chop the cooked bacon and scatter it over the meatballs and sauce. Finish with a sprinkle of fresh parsley.

Serve promptly with pasta of your preference.