In a large mixing bowl, combine ground meat, breadcrumbs, egg, Italian seasoning, smoked paprika, and salt and pepper. Mix gently until just combined.

Roll the meat mixture into uniform balls of about 1-2 tablespoons in size. Place the formed meatballs on a parchment-lined baking sheet.

Heat olive oil in a large skillet over medium heat. Add meatballs, sear each for 2-3 minutes until golden-brown.

Pour broth into the skillet, reduce heat to low, cover and let simmer for 10-15 minutes.

For baking, preheat oven to 400°F, arrange meatballs on a baking sheet and bake for 15-20 minutes.

For air frying, spray air fryer basket with oil, arrange meatballs, cook at 360°F for 8 minutes, flip, and cook for an additional 5-8 minutes.

Melt butter in a saucepan, add flour to form a roux. Gradually whisk in cream, garlic, and Parmesan until combined.

Stir in spinach and sun-dried tomatoes, cooking until spinach wilts and sauce is smooth.

Toss meatballs in the creamy sauce until fully coated and serve hot.