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

Combine Italian breadcrumbs with milk in a medium bowl and soak for about 2 minutes.

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

In a large mixing bowl, add the vegetable mixture, soaked breadcrumbs, ground chicken (or turkey), egg, ricotta, Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently until just combined.

Shape the mixture into 18-20 meatballs and place them on the prepared baking sheet.

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

Cook bacon in a skillet over medium heat until crispy, then set aside. In the same skillet, melt butter and sauté garlic for about 30 seconds.

Pour in the heavy cream and whisk in the Parmesan cheese until melted and smooth.

Stir in the baby spinach and add the baked Chicken Ricotta Meatballs, simmer for about 2 minutes.

Serve over pasta or creamy polenta and garnish with crispy bacon and fresh parsley.