Step 1: Form the Meatballs
In a large mixing bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, half of the chopped cilantro (or parsley), and black pepper. Mix gently with your hands until just combined, then roll the mixture into medium-sized balls.

Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium-low heat. Add the meatballs and cook for 8-10 minutes, turning them frequently so they brown on all sides and are cooked through. Transfer the cooked meatballs to a clean plate and set aside.

Step 3: Sauté Aromatics
In the same skillet, melt the butter into the remaining cooking juices. Add the minced garlic and fry for about one minute until fragrant. Add the diced onion and sauté until translucent.

Step 4: Deglaze and Reduce
Add the drained sun-dried tomatoes to the skillet and fry for 1-2 minutes to release their flavor. Pour in the vegetable broth and let it bubble for a minute to reduce slightly.

Step 5: Make the Cream Sauce
Reduce the heat to low. Pour in the heavy cream and bring the mixture to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.

Step 6: Add Spinach and Cheese
Stir in the fresh baby spinach and let it wilt in the hot sauce. Add the grated Parmesan cheese and simmer for another minute until the cheese has melted completely.

Step 7: Combine and Serve
Return the cooked meatballs to the pan, spooning the sauce over them to coat generously. Garnish with the remaining fresh chopped cilantro or parsley and serve immediately.