Turkey Spinach Meatballs

• ¼ cup olive oil
• ½ small onion, chopped
• 1 garlic finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 28-oz. can whole peeled tomatoes
• Nonstick vegetable oil spray
• 1 large egg, beaten to blend
• ¼ small onion, finely chopped
• 1 clove garlic finely chopped
• 1½ pound ground turkey, preferably 93% lean or less
• 1 10-oz. package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture
• ½ cup finely grated Parmesan or Pecorino
• ½ cup plain dried breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon fennel seeds
• 1 teaspoon finely grated lemon zest
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Sauce

Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until soft but not brown, about 5 minutes. Add garlic, oregano, and red pepper flakes; season with salt and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste and 1 Tbsp. water and cook, stirring, until tomato paste coats onion and begins to darken, about 3 minutes.

Add tomatoes to saucepan, crushing with your hands as you add them. Bring to a boil, reduce heat, and gently simmer until slightly thickened, 20–25 minutes; season with salt and pepper.

Meatballs

Preheat broiler. Cover a rimmed baking sheet with foil and coat with nonstick spray.

Using your hands or a fork, gently mix egg, onion, garlic, turkey, spinach, Parmesan, breadcrumbs, parsley, fennel seeds, lemon zest, and salt in a large bowl just until combined. Scoop out turkey mixture by the ¼-cupful and form into balls (you should have about 20). Place on prepared baking sheet, spacing 2” apart; brush with oil.

Broil meatballs, turning often, until browned all over and cooked through, 15–18 minutes. Add to marinara sauce.