Roughly chop the onion, garlic, and dill, then add it to the bowl of a food processor, reserving half of the garlic for the broth. Pulse the mixture until it’s quite well chopped.

Add the ground turkey, oats, eggs, lemon zest, and salt to the food processor, and pulse until well combined. You might have to scrape with a rubber spatula once or twice to ensure everything is mixed well.

Using a tablespoon or a portion scoop, scoop the mixture into rough golf ball-sized portions and arrange on a large plate or a rimmed baking sheet. You should have approximately 24 portions. With wet hands, shape the portions into balls, and chill in the fridge for at least 30 minutes.

Heat a large sauté pan over medium heat. Add 1 Tbsp of the oil, and fry the meatballs on one side until brown, then flip to a second side and fry again until brown. Depending on the size of your pan, you will likely have to do this in two batches. While they are frying, chop the tomatoes. Remove the browned meatballs from the pan and set aside.

In the same pan, heat the remaining olive oil. Add the garlic and the chopped tomatoes, and cook for 30 seconds or so before adding the meatballs back to the pan and adding the chicken stock.

Turn the heat back up to high until the stock comes to a boil. Reduce the heat to medium, cover with a lid, and cook the meatballs in the stock for 12-15 minutes or until the internal temperature of the meatballs reaches 170F.

Remove the lid, stir in the spinach, squeeze in the lemon juice, and cook for about 1 minute with the lid on until the spinach is completely wilted. Taste, and add salt if needed. (Whether or not it needs salt will largely depend on what type of chicken stock you use.)

Serve with a starchy side of your choice. Rice, noodles, or smashed potatoes are all good options.