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

2. In a medium bowl, combine breadcrumbs with milk and let them soak for 2 minutes.

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

4. In a large bowl, combine the chopped mixture, soaked breadcrumbs, ground chicken, egg, ricotta, Parmesan, Italian seasoning, and salt. Mix gently until just combined.

5. Roll into 18–20 meatballs, about 2.5 inches each. Place on the baking sheet, spray with oil, and bake for 15–20 minutes until golden and cooked through.

6. In a skillet over medium heat, fry bacon until crisp. Remove and set aside.

7. In the same pan, melt butter, add garlic, and cook until fragrant. Pour in cream and simmer gently for 2 minutes.

8. Add salt, pepper, and whisk in Parmesan until melted and creamy. Stir in spinach until just wilted.

9. Add baked meatballs to the skillet, cooking 2 more minutes until coated. Top with chopped bacon and fresh parsley.

10. Serve hot with pasta, bread, or low-carb zucchini noodles.