Cooking Instructions

• 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 olive oil to the skillet on medium heat and add the meatballs when the pan gets warm. Cook them until they're slightly pink; the outsides should be brown.
• Chop the 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 the jar of sun-dried tomato.
• While mixing, add the vegetable broth and heavy cream. Mix well.
• Add the baby spinach and mix until it wilts.
• Pop the meatballs back in and coat them in the heavy cream mixture. Sizzle the meatballs until cooked through.
• Enjoy alone nice and warm or make a side to eat with the meatballs!