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Make the meatballs: In a large bowl, combine the ground beef, egg, breadcrumbs, salt, black pepper, onion powder, garlic powder, 1 tbsp chopped basil, and 1 tbsp chopped sun-dried tomatoes. Mix until just combined, being careful not to overmix. Form the mixture into 1-inch meatballs.
Make the sauce: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sauté for 1 minute more.
Add the chopped sun-dried tomatoes, tomato paste, and red pepper flakes. Stir to combine and cook for 1 minute.
Sprinkle in the flour and stir to coat the vegetables. Slowly pour in the pasta water, stirring constantly, and bring the sauce to a simmer. Let the sauce thicken for 2-3 minutes.
Reduce heat to low and stir in the heavy cream, paprika, 1 tsp black pepper, Italian seasoning, 2 tbsp chopped basil, and chicken bouillon. Season with salt to taste.
Add the meatballs to the sauce and let simmer for 10-15 minutes, until the meatballs are cooked through.
Stir in the spinach and parmesan just before serving.
Serve the meatballs and sauce over your favorite pasta.