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Preheat oven to 400F and line a sheet pan with parchment paper. In a large bowl, combine the ground turkey, lemon zest, salt, ground black pepper, oregano, and basil until it’s a uniform mixture.
Use a cookie scoop or spoon to shape the mix into ~12 even meatballs and place on the sheet pan. Bake for 15-20 mins, or until the internal temperature is at 165F.
While the meatballs bake, heat the oil over medium heat in a large skillet. Add the diced onion and cook until translucent. Add the garlic and cook for another minute, then mix in the rice and season with salt, black pepper, and smoked paprika.
Let the rice toast, stirring occasionally, for about 5 minutes then pour in the broth, coconut milk, and lemon juice. Add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid. Mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked.
Mix in the baby spinach and wilt it down, then add the cooked meatballs on top and top with a drizzle of olive oil and additional lemon zest if desired. Serve immediately for best results.