Instructions

1. Preheat your oven to 425°F and grab an oven-safe skillet.

2. In the skillet, heat 2 tablespoons of olive oil over medium. Toss in the chopped onion and a pinch of salt, and sauté until soft (about 5–7 minutes). Add garlic and fennel seeds, and stir for 1 minute until your kitchen smells like you know what you’re doing.

3. Add chopped spinach in batches with another pinch of salt, stirring until wilted and vibrant. Take off heat and let it cool slightly—just like you.

4. In a large bowl, combine milk and panko. Let that soak for a few minutes, then stir in the egg and ground turkey.

5. Spread the turkey mixture out in the bowl (trust the process), then generously sprinkle in Island Sunrise seasoning and the cooled spinach mixture.

6. Use your hands to mix it all together until just combined—don’t overmix unless you want tough meatballs (and we know you don't).

7. Roll into 1½ inch balls, about 20–22 total.

8. Wipe out the skillet, return it to medium-high heat, and add a thin layer of olive oil. Working in batches, brown your meatballs on all sides until golden. Add oil as needed between batches.

9. Once browned, place all meatballs back into the skillet and pop the whole thing into the oven. Bake for 7–10 minutes, or until the internal temp hits 165°F. (Use a thermometer—don’t guess.)

10. Serve hot over spaghetti, with a salad, on a sandwich, or however your meatball-loving heart desires.

These Island Sunrise Turkey Spinach Meatballs are juicy, spicy, a little sweet, and totally addictive. Whether you’re meal-prepping, feeding a crew, or just craving something tropical-but-hearty, these balls deliver.