Begin to boil your water for your noodles in a nonstick pan (at least 12") or pot.
Rinse your miracle noodles in water. *I use shears to cut mine so they're smaller and easier to work with. Once rinsed for a few minutes, or according to the package's instruction, boil the noodles for 5-10 minutes, stirring occasionally.
After you've boiled the noodles for several minutes, drain them, and then add them back to your skillet or pot. Reduce your heat to medium-high. Cook for 2 minutes, to remove moisture from the noodles. Set them aside.
Prepare your meatballs mixture by combining your pork, parmesan, beef, egg, and spices: salt, pepper, fresh parsley, red pepper, and garlic. Mix until just combined - do not over mix!
Form about 15 meatballs from the mixture.
Using same pan from before, over medium-high heat, brown your meatballs. (You won't need to cook them through completely, just until they have a nice golden color.) Set aside.
In a dutch oven, over medium heat, add Olive Oil cooking spray. Cook your garlic/onions for about 5 minutes, until the onions are golden.
Add your heavy whipping cream and bone broth to your dutch oven.
Add your spices: salt, black pepper, garlic powder and parsley flakes.
Cut your cream cheese into about 8 small sections. Add your cream cheese and stir until it's melted and combined.
Add your xantham gum to thicken your sauce.
Add your meatballs to your dutch oven, ensuring they are covered by your sauce.
Reduce your heat to medium-low. Simmer the meatballs for 30 minutes. Stir after about 15 minutes. Ensure meatballs reach temperature of 160 degrees F, 71 degrees C, before eating.
Pour your sauce and meatballs over your spinach noodles.
Feel free to top with fresh parsley and parmesan, if preferred!