Directions

1. Preheat the oven to 425 degrees. Heat 2 tablespoons olive oil over medium heat in a large oven-safe skillet. add the onion and a pinch of salt and cook until soft, 5-7 minutes.
   
2. Add 2 cloves garlic and fennel and cook for another minute and then add the spinach in batches, stirring, until wilted. Remove from heat and let cool slightly.
   
3. Meanwhile, in a large bowl, combine the egg, panko, 1 teaspoon salt, a few turns of black pepper, onion powder, cayenne, thyme, oregano, paprika, 1/2 bunch parsley, turkey, and spinach mixture and use your hands to mix to combine. Form the turkey mixture into golfball-sized balls.
   
4. Wipe out the skillet that was used to heat the spinach and then heat 2 tablespoons olive oil over medium high heat. Add meatballs and brown them on all sides, in 2 or 3 batches, being careful not to crowd the pan. Transfer the meatballs to a plate.
   
5. Once all of the meatballs are browned, return them to the skillet and stick the skillet in the oven for 7-10 minutes, until they’re cooked through and have an internal temperature of 160 degrees.
   
6. Meanwhile, whisk together the tahini, juice of 1/2 a lemon, and water until smooth and pourable. if it’s too thick, add a bit more water, if it’s runny, add more tahini. season with salt and pepper.
   
7. Combine 1/2 bunch parsley, cilantro, 1 clove garlic, juice of 1/2 a lemon, and 1/4 cup olive oil in a food processor. Seasoning with salt and pepper to taste, and blend until smooth.
   
8. To serve, spread a large dollop of tahini sauce on a plate, top with meatballs and drizzle on the chimichurri to taste. Enjoy!