Preheat the oven to 350° [175°C]. Line a baking sheet with parchment paper.
In a large skillet, warm the olive oil over low heat. Add the sliced green onions and sauté until soft, about 1 minute. Add the baby spinach leaves and raisins, and cook until the leaves begin to wilt and loose volume, about 2 minutes. Transfer the vegetables to the bowl of a food processor.
Pulse the veggies 2 to 3 times, until coarsely chopped. Add the ground turkey or chicken, egg, and breadcrumbs. Season with ½ tsp [5 ml] kosher salt and a few turns of black pepper. Pulse again until the mixture is well combined. Remove the bowl from the base.
Using a mini ice cream scoop, making sure to pack each scoop tightly, portion the meatballs onto the prepared baking sheets. Bake in the center of the oven for about 25 minutes, turning the baking sheet halfway through so they bake evenly.
Serve the meatballs over tomato sauce, with the cooked pasta, grain, or rice of your choice. Sprinkle with grated parmigiano-reggiano cheese, if desired.
If you are making the meatballs ahead of time, let them cool completely to room temperature, then store in airtight bags or containers. The meatballs will keep refrigerated for up to three days, or frozen for up to three months.
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