In a large bowl, combine the ground chicken, egg, bread crumbs, granulated garlic, granulated onion, dried oregano, dried basil, red pepper flakes and a large pinch of salt and pepper. Shape into 1-inch meatballs.

In a shallow dish, combine the flour and a large pinch of salt and pepper. Coat the meatballs in the seasoned flour and shake off the excess.

Set a large skillet over moderate heat. Once hot, add the olive oil and butter. Once the butter has melted, add the meatballs in a single layer, making sure not to overcrowd the skillet. If you need to, cook the meatballs in batches. Cook until browned on both sides and almost cooked all the way through. They'll continue cooking later on. Transfer the meatballs to a plate and set aside.

Add the shallot and garlic to the pan and cook until softened. Deglaze the pan with the wine and cook until almost evaporated. Stir in the chicken stock, heavy cream and Italian seasoning. Cook over low heat until the sauce comes to a simmer. Return the meatballs to the pan and cook until the sauce has reduced slightly and has thickened. Add the spinach, sun-dried tomatoes and parmesan cheese and cook until the spinach has just wilted through. Remove from the heat and serve immediately over pasta or with a salad. Enjoy!