Turkey and Spinach Meatballs

In a skillet over medium heat, add olive oil. Once warm, add the minced garlic and toast for about 30 seconds until fragrant.

Add the baby spinach to the skillet and cook, stirring occasionally, until it has completely wilted. Remove from heat and set aside to cool.

In a large mixing bowl, combine the ground turkey, salt, ricotta cheese, onion powder, ground pepper, egg, and grated Parmesan cheese.

Add the cooled, cooked spinach to the bowl with the turkey mixture.

Crumble the piece of bread into the bowl with your hands.

Using your hands or a spatula, mix all the ingredients together until just combined. Do not overmix.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Using a cookie scoop or your hands, form the mixture into evenly sized meatballs and arrange them on the prepared baking sheet.

Bake for 35-40 minutes, or until the meatballs are cooked through and lightly browned on top.

Serve the meatballs warm, optionally over a bed of marinara sauce and topped with freshly grated Pecorino Romano cheese.