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 and form medium balls. Arrange the meatballs on a plate and set them aside.

Add 2 tablespoons of olive oil to the stove on medium heat and add the meatballs when the pan gets warm. Cook them until they're still slightly pink but the outside is browned.

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, making sure to drain the oil.

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 they are cooked through.

If you need to confirm they're cooked, just take one out and cut it open. If they need more cook time, just let them sit and cook.

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