Prep Spinach: Sauté chopped spinach in a pan with a drop of olive oil for 1-2 minutes until wilted. Let cool completely, then squeeze out excess liquid thoroughly using paper towels.

Mix & Shape: In a large bowl, combine ground turkey, wilted spinach, crumbled feta, minced garlic, breadcrumbs, egg, oregano, salt, and pepper. Gently mix until just combined. Shape into 8–10 uniform, plump meatballs.

Sear: Heat olive oil in a large skillet over medium-high heat. Add meatballs and sear for 3–4 minutes per side until a rich, golden-brown crust forms.

Simmer Sauce: Pour chicken broth and lemon juice directly into the skillet around the meatballs. Reduce heat to medium-low, cover, and simmer for 8–10 minutes until turkey reaches an internal temperature of 165°F (74°C).

Finish & Serve: Stir in butter to emulsify pan juices into a glossy sauce. Remove from heat, transfer to a shallow bowl, and spoon pan sauce over top. Garnish with crumbled feta and fresh parsley.