Cooking Instructions:

In a large mixing bowl, combine the ground turkey, ground chicken, mozzarella cheese, Parmigiano Reggiano, Panko crumbs, powdered Parmesan, grated garlic, and Italian seasoning. Use your hands or a cookie scoop to mix the ingredients thoroughly and form medium-sized meatballs.

Heat a skillet over medium-low heat and add a drizzle of olive oil. Once the oil is hot, place the meatballs in the skillet and cook for 8-10 minutes, turning occasionally until they're golden brown on all sides and slightly pink in the center.

While the meatballs are cooking, prepare the sauce. In a separate skillet, melt the butter over medium heat. Add the minced garlic, sun-dried tomatoes, and chicken broth, cooking for a few minutes until fragrant. Slowly stir in the heavy cream, allowing it to simmer gently.

Once the meatballs are browned, transfer them to the sauce skillet. Add fresh spinach and let the meatballs simmer in the sauce for an additional 5-10 minutes, or until they're fully cooked and heated through.

Serve the meatballs warm with your choice of side, such as polenta or cheesy rice. Enjoy your delicious creamy spinach turkey meatballs!

Extra Tips:

When preparing these meatballs, consider adjusting the seasoning to your preference. If you like a bit more heat, increase the amount of red crushed chili pepper flakes. For a creamier sauce, you can add more heavy cream or even a splash of white wine for added depth of flavor. Additionally, the meatballs are quick and easy to prepare and remember that these meatballs freeze well, so feel free to make a double batch and store some for later!