2 large portobello mushrooms, coarsely chopped, stems included (about 1 1/4 cups) or 1 cup of chopped white button mushrooms
1 (10-ounce) box frozen chopped spinach, defrosted and drained
2 egg whites
1/4 cup grated Parmesan
1/2 teaspoon ground black pepper
6 cloves garlic, crushed
1 teaspoon salt
1 tablespoon dried Italian seasoning
2 tablespoons Worcestershire sauce
1 pound lean ground turkey or chicken
1 tablespoon olive oil
1 28 oz cans crushed tomatoes

In the bowl of a food processor, place the mushrooms, spinach, egg whites, Parmesan, pepper, garlic, salt, Italian seasoning, and Worcestershire sauce. Pulse until well blended.

Transfer the mushroom mixture to a large mixing bowl. Add the ground turkey/chicken. Using your hands, combine the whole mixture, being careful not to over-mix. Form turkey mixture into16 equal-size meatballs.

Brown in a little bit of olive oil, when browned on all sides, dump in crushed tomatos and simmer for another 15 minutes.