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Preheat your oven to 425℉.
In a large bowl, combine the finely chopped spinach and remaining ingredients. Using clean hands or a spoon, mix until well combined.
Gently roll the meat into 12 large golfball size portions. Arrange the meatballs in a single layer on a large baking sheet.
Bake for 15-18 minutes or until meat is cooked through and has an internal temperature of 165F.
Enjoy warm with a little extra pesto or some pasta sauce and your favorite pasta with some bonus Parmesan cheese on top. You can also serve these meatballs like mini meatloaves next to roasted potatoes and veggies. Or make them into a sub by adding them to a bun with a little warm sauce and cheese and broil until the cheesy is browned and melty. Allow any leftover meatballs cool completely before storing in an air-tight container in the fridge for 3-4 days or in the freezer for a month.