In a bowl, combine all of the turkey meatball ingredients and mix until just combined. Form into 14 or 15 meatballs.
Bake the turkey meatballs in the air-fryer for 12 - 15 minutes or until fully cooked through.
Meanwhile, heat the sun-dried tomato oil in a large skillet over medium-high heat. Next, saute the onions, tomatoes, and mushrooms for 5 minutes. Then add the sun-dried tomatoes and garlic until fragrant, about 1 to 2 minutes.
Deglaze the pan with your stock or wine and turn the heat to medium. Next, add the heavy cream and parmesan cheese.
Stir in the spinach until wilted and add in the cooked turkey meatballs and let simmer on low for a few minutes before serving over cauliflower rice.
