Prepare the Meatballs:

• In a large bowl, mix together the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crushed red chili pepper flakes (if using), crumbled bouillon cube (if using), salt, pepper, and half of the chopped cilantro or parsley.
• Form the mixture into meatballs, approximately the size of a tablespoon.

Cook the Meatballs:

• Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan.
• Cook until browned on all sides and cooked through, about 8-10 minutes. Once done, transfer the meatballs to a plate and set aside.

Prepare the Sauce:

• In the same skillet, add the butter and diced onion. Sauté until translucent, about 2-3 minutes.
• Add the minced garlic and sun-dried tomatoes. Cook for another 1-2 minutes until fragrant.
• Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes.
• Reduce the heat to low, then stir in the heavy cream. Allow the sauce to simmer gently for a few minutes until it thickens slightly.

Combine and Serve:

• Add the baby spinach to the sauce, stirring until wilted.
• Return the meatballs to the skillet, coating them with the creamy sauce. Let them simmer for a few minutes to heat through.
• Sprinkle with grated Parmesan and the remaining chopped cilantro or parsley.
• Serve the creamy spinach turkey meatballs over pasta, rice, or alongside crusty bread.