Prepare the Meatball Mixture:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a medium bowl, combine the breadcrumbs and milk. Let them soak for about 2 minutes.

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

• In a large mixing bowl, combine the ground chicken, soaked breadcrumbs, chopped mixture, ricotta cheese, egg, Parmesan cheese, Italian seasoning, and salt. Mix gently until just combined; avoid overmixing to keep the meatballs tender.

Form and Bake the Meatballs:

• Shape the mixture into meatballs about 2.5 inches in diameter, yielding approximately 18-20 meatballs.

• Place the meatballs on the prepared baking sheet and lightly spray them with cooking oil.

• Bake in the preheated oven for 15-20 minutes, until they are crisp on the outside and cooked through.

Prepare the Spinach Alfredo Sauce:

• While the meatballs are baking, heat a large skillet over medium heat. Add the chopped turkey bacon and cook until crispy. Transfer the bacon to a plate, leaving the drippings in the skillet.

• In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

• Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 minutes.

• Stir in the grated Parmesan cheese until it melts smoothly into the sauce.

• Add the baby spinach leaves and cook for 1-2 minutes until they wilt.

• Season the sauce with salt and black pepper to taste.

Combine and Serve:

• Add the baked meatballs to the skillet with the Alfredo sauce, coating them evenly.

• Sprinkle the crispy turkey bacon over the top.

• Serve the meatballs and sauce over your choice of pasta, rice, or mashed potatoes.