Preheat your oven to 400°F (200°C) and prepare your baking sheet.

In a mixing bowl, combine Italian breadcrumbs and milk, allowing them to soak for 5-10 minutes.

Add finely chopped onion, minced garlic, chopped parsley, sun-dried tomatoes, ground chicken or turkey, ricotta, egg, Parmesan, Italian seasoning, and salt to the soaked breadcrumbs. Mix well.

Scoop about 2 tablespoons of the meat mixture and roll them into balls.

Place the formed meatballs evenly spaced on your prepared baking sheet.

Bake the meatballs for 18-20 minutes or until golden brown and cooked through.

Cook bacon strips in a skillet until crispy, then remove and chop.

In the same skillet, melt butter and sauté minced garlic for 30 seconds.

Pour in heavy cream and bring to a simmer, seasoning with salt and pepper.

Whisk in grated Parmesan cheese and add baby spinach, cooking until wilted.

Add baked meatballs to the sauce and toss to coat evenly.

Garnish with crispy chopped bacon and fresh parsley before serving warm.