In a large bowl combine ground turkey ground chicken shredded cheese grated garlic Italian seasoning crumbled bouillon cube if using red chili pepper flakes half of the chopped cilantro and black pepper Mix thoroughly using your hands or a fork then form medium-sized meatballs Place the meatballs on a plate and set them aside
Heat olive oil in a large skillet over medium-low heat Cook the meatballs for 8-10 minutes turning frequently to brown all sides and ensure they are cooked through Remove the meatballs from the skillet and place them on a clean plate
In the same skillet melt butter in the juices left from cooking the meatballs Add the minced garlic and sauté until fragrant about one minute Add the diced onion and cook until translucent Stir in the sun-dried tomatoes and cook for 1-2 minutes to release their flavors Pour in the vegetable broth and let the sauce reduce slightly
Lower the heat to low and stir in the heavy cream Bring the cream sauce to a gentle simmer stirring occasionally Season with salt and pepper to taste
Add the baby spinach to the sauce and cook until wilted Stir in the grated Parmesan cheese and simmer for another minute until the cheese has melted
Return the cooked meatballs to the skillet spooning the sauce over them Sprinkle the remaining chopped parsley on top Serve the creamy garlic spinach turkey meatballs over steamed vegetables or cauliflower rice for a keto-friendly option or with rice or pasta for a non-keto meal Enjoy