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1
Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
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2
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Saute until onion is tender (about 5-6 minutes total time).
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3
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
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4
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
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5
5. With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
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6
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. I usually turn the meatballs half way through. Remove from oven and serve as desired.
