Preparation

• In a bowl, combine ground turkey, ground chicken, cheese, minced garlic, Italian seasoning, bouillon packet, red chili pepper flakes, salt, and black pepper. Mix well and form medium balls.
• Arrange the meatballs on a plate and set them aside.
• Add 2 tablespoon of olive oil to the stove on medium heat and add the meatballs when the pan gets warm. Cook until slightly pink on the inside and brown on the outside.
• Chop the onion on the side.
• Once the meatballs look good, add butter, diced onions, and garlic to the pan. Mix until onions are soft and add the sun-dried tomatoes.
• Add vegetable broth and heavy cream to the mixture. Stir it together.
• Add the baby spinach and mix until it wilts.
• Pop the meatballs back in and coat them in the heavy cream mixture. Cook until fully cooked.
• Enjoy warm or with a side dish.