Oven-Baked Turkey Meatballs with Tomato Couscous

• turkeypatted dry24 oz
• onionfinely diced1
• garlicminced4 clove
• baby spinach6 cup
• diced tomatoes2 can
• couscous1 1/3 cup
• extra-virgin olive oil4 tsp
• dried oregano1 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• lemonjuiced1

Instructions

1. 1Finely dice the onion and mince the garlic. Heat the olive oil in an oven-safe skillet over medium heat, add half the onion, and season with a pinch of salt. Cook for 3-4 minutes, until translucent and softened; stir in half the garlic and cook for 30-60 seconds, until fragrant.
2. 2Do not rinse the ground turkey. Combine it with the remaining onion, remaining garlic, oregano, paprika, half the kosher salt, and half the black pepper. Shape into evenly sized meatballs. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the diced tomatoes to the skillet, season with the remaining salt and pepper, and bring to a gentle simmer. Taste the sauce after 4-5 minutes; it should smell savory and be slightly reduced.
4. 4Nestle the meatballs into the sauce and bake at 425F for 15-20 minutes, until the sauce is bubbling and the thickest meatball reads 165F (74C) on an instant-read thermometer.
5. 5While the meatballs bake, prepare the couscous according to its package directions, salting the cooking liquid well. Let it stand until the grains are tender and fluffy, then fold in the spinach so it wilts from the residual heat.
6. 6Taste the tomato sauce and couscous, adjusting with lemon juice, salt, or pepper. Serve the meatballs and sauce over the couscous.