1. In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, onion, egg, Italian seasoning, salt, and pepper. Mix just until combined.

2. Roll the mixture into small meatballs, about 1 inch in size.

3. Heat olive oil in a large pot or Dutch oven over medium heat. Brown meatballs on all sides until golden. Remove and set aside.

4. In the same pot, sauté additional garlic and onion until fragrant.

5. Stir in crushed tomatoes and broth, scraping up browned bits from the bottom. Bring to a gentle simmer.

6. Add meatballs back to the pot and simmer for 10-12 minutes until fully cooked.

7. Stir in pasta and cook until al dente, about 8-10 minutes depending on the pasta.

8. Lower the heat, pour in the heavy cream, and stir gently to combine.

9. Add spinach and cook until just wilted. Adjust seasoning if needed.

10. Serve hot with fresh Parmesan and herbs if desired.