In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well and form medium balls. Arrange on a plate and set aside.

Melt butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes until browned and cooked through. Remove to a clean plate and set aside.

In the same pan, melt the butter in the remaining cooking juices. Add in garlic and fry until fragrant. Add onion and stir until translucent. Add sun-dried tomatoes and fry for 1-2 minutes. Pour in the vegetable broth and allow to reduce slightly.

Reduce heat to low, add heavy cream, and bring to a gentle simmer while stirring. Season the cream sauce with salt and pepper to taste.

Add in baby spinach and allow to wilt in the sauce. Add in the parmesan cheese and allow the sauce to simmer until the cheese melts.

Add the cooked turkey meatballs back into the pan, sprinkle with parsley, and spoon the sauce over each meatball. Serve over steamed veg or rice or pasta.