Preparation

• In a bowl, combine ground turkey and ground chicken, cheese, minced garlic, Italian seasoning, bouillon packet, sprinkle of red chili pepper flakes, chopped salt and black pepper. Mix well and form medium balls. Arrange the meatballs on a plate and set aside.
• Add olive oil to the stove on medium heat and add the meatballs when the pan gets warm. Cook them until slightly pink, browning the outsides.
• Chop the onion.
• Once the meatballs are brown, add butter, diced onions, and garlic. Mix until the onions are soft. Add in the sun-dried tomato (ensure it's drained).
• Add vegetable broth and heavy cream to the mixture and stir.
• Add baby spinach and mix until wilted.
• Return meatballs to the pan, coating them in the cream mixture. Cook until fully done, checking internal temperature as needed.
• Serve warm.