Prep the Meatballs:

1. Heat your oven to 200°C/395°F
2. Soak the breadcrumbs in milk for a few minutes until absorbed.
3. Add the onion, garlic, parsley, and sun-dried tomatoes to a food processor and pulse until finely chopped, scraping down the sides if needed.
4. In a large bowl, combine this mixture with the chicken, the soaked breadcrumbs, egg, ricotta cheese, Parmesan cheese, Italian seasoning, salt, and pepper.
5. Mix just until combined. Don’t overmix, or it will be dense.
6. Form the mixture into meatballs, golf ball size. I used an ice cream scoop.
7. Place them on a baking sheet lined with parchment paper and bake for 20–25 minutes until golden brown.

Prepare the Creamy Sauce:

1. Cook bacon strips until crispy. (I used diced bacon), chop, and set aside.
2. Add butter and melt it over medium heat.
3. Then, add minced garlic and sauté until fragrant.
4. Pour in the heavy cream, salt, and pepper.
5. Bring to a simmer. Lower the heat and stir in grated Parmesan cheese until melted and smooth.
6. Add the baby spinach to the sauce, cooking just until wilted.
7. Place the meatballs back into the skillet, ensuring they are coated evenly with the sauce allowing the meatballs to absorb the flavors of the sauce and finish cooking until they reach the desired doneness.
8. Sprinkle the chopped bacon over the top and sprinkle with fresh parsley.
9. Serve hot, ideally over a bed of pasta (or rice)