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 with your hands or spoon like I did and form medium balls. Arrange the meatballs on a plate and set them aside. I used a cookie scoop so I didn't have to touch the meat.

Add 2 tbs of olive oil to the stove on medium-head and add the meatballs on when the pan gets warm. Cook them until they're still slightly pink. We're going to finish cooking the meatballs when the heavy-cream mixture is on the stove. But make sure the outsides of the meatball are brown. We don't want the meatball fully raw.

Chop your onion on the side.

Once the meatballs look good, put them on a plate and add the butter, diced onions, and garlic. Mix until the onions look soft. Add in the jar of sun-dried tomato.

While you're mixing this together, add in the vegetable broth and heavy cream. Mix.

Add in your baby spinach and mix until it wilts.

Pop the meatballs back in and coat them in the heavy cream mixture. Sizzle the meatballs in the mixture until the meatballs are cooked. If you need to confirm they're cooked just take one out and cut it open. If you need more cook time just let them sit and cook.

Enjoy alone nice and warm or make a side to eat the meatballs with!