Make the meatballs: In a mixing bowl, combine ground turkey, ground chicken, shredded cheese, grated garlic, smoked paprika, oregano, bouillon powder, parsley, a pinch of cayenne, and black pepper. Mix until just combined and form into medium-sized meatballs. Place on a plate.

Cook the meatballs: Warm the olive oil in a large skillet over medium heat. Cook the meatballs for 8–10 minutes, turning to brown evenly, until fully cooked. Transfer to a clean plate.

Build the sauce base: In the same pan, melt butter into the drippings. Add the minced garlic and cook briefly until fragrant. Stir in the onion and sauté until softened. Add sun-dried tomatoes and cook for 1–2 minutes, then pour in the stock and let it reduce slightly.

Create the cream sauce: Lower the heat and stir in the heavy cream. Season with salt and pepper. Let the sauce simmer gently while stirring now and then.

Add spinach and cheese: Stir in spinach until wilted, then mix in Parmesan and mozzarella until melted and creamy.

Bring it all together: Return the meatballs to the skillet, spooning sauce over them. Garnish with fresh basil and remaining parsley before serving.