In a large bowl, mix together the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic powder, oregano, salt, and pepper until just combined.

Using an ice cream or cookie scoop, form the mixture into evenly sized balls.

Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them for about 5 minutes on all sides.

In the same skillet, add chopped bacon and cook until crisp, around 4-5 minutes.

Sauté minced garlic and sun-dried tomatoes in the rendered bacon fat until fragrant, about 2 minutes. Then, add the baby spinach and cook until wilted.

Deglaze the pan with chicken stock, then mix the cornstarch and milk together and add to the skillet along with the heavy cream. Stir until smooth.

Add fresh lemon juice, salt, and pepper to the sauce, adjusting seasonings to taste.

Return the meatballs to the pan and allow them to simmer in the sauce for about 10 minutes, or until cooked through.

Serve your meatballs topped with fresh basil or parsley.