Preheat the oven to 450°F and line a large baking sheet with nonstick foil.

In a medium bowl, mix the breadcrumbs and half-and-half. Let them soak for about 2 minutes.

In a separate large bowl combine the garlic, parsley, ground chicken, soaked breadcrumb mixture, egg, ricotta, Parmesan, and seasonings. Mix just until everything is combined—be careful not to overmix to keep the meatballs tender.

Form the mixture into 18 meatballs and arrange them on the prepared baking sheet. Lightly spray the tops with cooking spray.

Bake for about 20 minutes, or until the meatballs are golden and fully cooked.

Meanwhile, in a saucepan, melt the butter and sauté the garlic for the sauce until fragrant, about 1 minute.

Stir in the heavy cream and bring to a gentle simmer. Let it cook for about 2 minutes.

Season with salt and black pepper to taste.

Whisk in the Parmesan cheese and cook until melted and the sauce starts to thicken.

Add in the julienne sun-dried tomatoes.

Add in the baby spinach and cook until wilted.

Gently add the baked meatballs to the sauce and simmer for an additional 2 minutes to coat the meatballs and thicken the sauce slightly.

Serve hot with your choice of spaghetti or mashed potatoes.

Enjoy!