pound ground chicken or turkey, preferably dark meat
cup crumbled feta
cup old-fashioned rolled oats
small red onion, halved (1/2 diced, and 1/2 grated then squeezed with a paper towel to remove excess liquid)
packed cup fresh dill leaves and fine stems, finely chopped
tablespoon ground cumin
teaspoon plus 1 tablespoon ground turmeric
Kosher salt and black pepper
tablespoons olive oil
teaspoon red-pepper flakes, plus more for serving
cups low-sodium broth or water
packed cups baby spinach (about 5 ounces)
lemons (1 juiced and 1 cut into wedges for serving)
- In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
- Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total.
- Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
- Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.