Preheat your oven to 450°F (235°C).

In a bowl, soak the Italian breadcrumbs in milk for about 2 minutes.

Using a food processor, pulse the onion, garlic, parsley, and sun-dried tomatoes until finely chopped.

In a large bowl, mix the chopped mixture with the ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt.

Form the mixture into 18-20 meatballs, each about 2.5 inches in diameter, and place them on a lined baking sheet.

Bake in the preheated oven for 15-20 minutes, until the meatballs are crispy and reach an internal temperature of 165°F (74°C).

While the meatballs are baking, fry the bacon strips in a skillet over medium heat until crispy.

In the same skillet, melt butter and sauté minced garlic until fragrant.

Add heavy cream, letting it simmer, then whisk in Parmesan until melted.

Toss in the baby spinach and stir until it wilts, then incorporate the baked meatballs into the sauce.

Plate your meatballs with the creamy spinach Alfredo sauce and garnish with crispy bacon and fresh parsley.