2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely minced
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
1/2-1/2 tsp crushed red pepper flakes
16 oz frozen choppen spinach (defrosted, drained and squeezed to remove water)
2 tbsp Worcestershire sauce
1/3 cup chicken broth
1 1/2 pounds lean ground turkey
3/4 cup bread crumbs
2 large eggs
1/2 jar basil and tomato marinara sauce
fresh mozarella cheese
Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano and red pepper flakes. Saute until onion is tender (about 5-6 mins total)
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cook out (evaporated). Remove from heat and allow to cool to room temp.
In a large bowl, combine the turkey, bread crumbs and egg. Add cooled onion/spinach mixture to the meat. Mix well.
With your hands, create meatballs that are about 1-1.5 inches in diameter and place them on the baking sheet. Leave a bit of space between each meatball. Freeze any extra meat.
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F- which was about 20 minutes for my oven.
Mix meatballs in warmed marinara sauce. Place meatballs inside of cut rolls, cover with additional marinara sauce and mozarella cheese. Roll sandwiches in foil and place in oven for an additional 10 minutes to melt cheese.
Serve and enjoy!