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In a large bowl, combine the ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crushed chili pepper flakes, bouillon cube, salt, pepper, and ½ cup of the chopped cilantro. Mix until well combined.
Shape the mixture into meatballs of the desired size.
Heat the olive oil and butter in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook until softened.
Add the vegetable broth and deglaze the skillet, scraping up any browned bits from the bottom.
Stir in the sun-dried tomatoes and heavy cream. Season with salt and pepper to taste.
Add the baby spinach leaves and allow them to wilt in the sauce.
Return the meatballs to the skillet and cook for an additional 5 minutes, until cooked through.
Sprinkle the grated Parmesan and remaining chopped cilantro over the meatballs.
Garnish with fresh chopped parsley before serving.