Creamy Turkey Meatballs with Spinach and Parmesan

In a mixing bowl, combine 150 gr Turkey mince, ¹/₂ piece Eggs size M, 10 gr Breadcrumbs (fine), 8 gr Parmesan - Grated, ³/₄ cloves Garlic, 1 tsp Oregano dried, ¹/₂ tsp Red pepper powder, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Using slightly damp hands, shape the mixture into 10 to 12 uniform round meatballs.

Heat ³/₄ tbsp Olive oil extra virgin in a wide skillet over medium-high heat and sear the meatballs for 5 to 6 minutes, turning until golden-brown on all sides, then transfer them to a plate.

Reduce the heat to medium, melt 1 ³/₄ tsp Butter in the same skillet, and sauté the remaining ³/₄ cloves Garlic for 30 seconds until fragrant.

Pour in 80 gram of Chicken broth, 100 milliliter of Dairy Cooking Cream, and 5 gram of Dijon Mustard, stirring to deglaze the skillet, then whisk in the remaining 24 gram of Parmesan - Grated until smooth.

Stir in 40 gr Baby Spinach, the remaining ¹/₄ tsp Table salt, and the remaining ¹/₄ tsp Black Pepper - Powder, cooking for 1 to 2 minutes until the leaves are gently wilted.

Return the seared meatballs along with any resting juices into the skillet, spoon the sauce over them, and simmer on low heat for 6 to 8 minutes until their internal temperature reaches 74°C (165°F).

Stir in ¹/₄ tbsp Lemon Juice, remove the skillet from heat, and serve the warm meatballs topped with the creamy spinach sauce.