Preheat your oven to 350F with a rack in the middle position. Line a baking sheet with parchment paper and set aside. Fill a small bowl with water and set aside.

Place all of the meatball ingredients in a large bowl and mix until smooth.

To shape the meatballs, dip your fingers in the bowl of water and proceed with taking a piece of the meatball mixture. Make a 1-inch meatball and repeat until you have 24 meatballs, or you have used up the mixture.

Place the shaped meatballs on the lined baking tray. Bake them in the preheated oven for 16-18 minutes. You should have a minimum internal temperature of 165F. When ready, take out of the oven.

In a large non-stick skillet on medium heat, drizzle in your olive oil. Add in your prepared garlic and onion. Cook for 2 minutes.

Add in your sundried tomatoes and salt, and let sizzle for a couple minutes. Slowly pour the chicken broth into the pan to release all the flavors.

Add the spinach to the skillet and cook it down completely. Once cooked, add in the heavy cream and bring to a simmer. Cook for 5-10 minutes to reduce and thicken the sauce.

At this point your meatballs should be cooked. Add them into the sauce. Toss them around to coat evenly.

Serve on top of rice, mashed potatoes, or even your favorite pasta. Enjoy!