Turkey Spinach Meatballs

If I could write out a perfect morning, it'd include throwing on Molly Yeh's "Girl Meets Farm" on the TV, drinking a cup of coffee, and making a healthy but delicious breakfast for my family. Molly Yeh makes the yummiest of food, so I had to try out her Turkey Spinach Meatball recipe while giving it a Flavor Expedition Co. twist with our own Island Sunrise. 

INGREDIENTS
2 tablespoons olive oil
1 small yellow onion, finely chopped
Kosher salt
2 garlic cloves, finely chopped
1 teaspoon fennel seeds
Island Sunrise to taste
5 ounces fresh baby spinach, chopped
1/4 cup whole milk
1/2 cup panko breadcrumbs
1 large egg
1 pound ground turkey
1/2 cup grated parmesan

INSTRUCTIONS
Preheat oven to 425 degrees.

Heat a large oven-safe skillet over medium heat and add the oil. Add the onion and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the garlic and fennel and cook, stirring, for another minute, until fragrant. Add the spinach in batches with a pinch of salt, stirring until wilted. Remove from heat and let cool slightly. 

Meanwhile, in a large bowl, combine the milk and breadcrumbs and let sit for a couple of minutes so the breadcrumbs absorb the milk. Add the egg and turkey and spread out the turkey to increase the surface area, which will help the seasoning distribute. Sprinkle lots of Island Sunrise and the slightly cooled spinach mixture. Use your hands to combine. Don't overmix as it could create a tough texture. Roll into 1 1/2 inch balls to yield about 20 to 22 balls. 

Wipe out the skillet and return to medium-high heat. Heat a thin layer of olive oil then working in batches so as to not overcrowd the pan, brown the balls all over to create a tasty crust. Add more oil to the pan if it ever seems dry. When all the meatballs are browned, return them to the skillet and stick the skillet in the oven until the meatballs are cooked through and have an internal temperature of 165 degrees, begin checking doneness at 7 minutes. Serve over spaghetti or however you love to eat meatballs!

Note: I used these as a freezer postpartum meal, and they freeze so well!