1⁄3 cupchicken stock (chicken broth or chicken bouillon)
2largeeggs
3⁄4 cupbreadcrumbs
2tablespoonsWorcestershire sauce
1⁄4–1⁄2teaspoonred pepper flakes - crushed
1⁄2 teaspoondried oregano
1⁄2teaspoonground black pepper
1⁄4 teaspoondried thyme leaves
2tablespoonsolive oil
2clovesgarlic - minced finely
1largewhite onion - chopped finely
1teaspoonsalt
Instructions
Prepare the preheated oven (400°F).
Prepare the large baking sheet by spraying with cooking spray. Line the baking sheet with foil and spray with cooking spray.
Heat the olive oil in a frying pan on medium heat until it is hot. Add garlic, thyme, pepper, red pepper flakes, oregano, onion, and salt. Sauté them until the onion is tender for about 5-6 minutes (total time).
Put spinach in the pan. Combine them with the mixture of onions. Give Worcestershire sauce and add the chicken broth. Mix them well to combine. Cook until you find most of the liquid has cooked out or evaporated. Don’t have so much liquid in the pan after you combine all these. Drain your spinach well. Left up from the heat, then allow it to be put to room temperature.
Combine the turkey, egg and bread crumbs. In a large bowl, add the mixture of spinach and cooled onion to the meat. You may do all of the steps with your hands, or you can use a spoon.
Create meatballs (1 – 1 1⁄2 inches in diameter) with your hands. Place the ready meatball on the baking sheet. Give a little space between each of them if you finish shaping the meatballs for about 40 meatballs (from this recipe).
Bake till your meatballs are cooked enough (at a temperature of 160°F) for about 20 minutes. When it seems cooked well, lift it up from the oven and serve them.