Pour 2–2.5 l of water into a pot and bring to a boil. Peel the potatoes, rinse them, and cut into smaller pieces. Salt the boiling water, add the potatoes, reduce the heat, and cook for 10–15 minutes until tender.

Place the ground turkey in a bowl. Peel the garlic, grate it into the meat, and season with salt, black pepper, and dried herbs.

Rub a little oil on your hands and shape the meat into small balls.

Peel the onion and chop it finely.

Rinse the spinach in a colander under cold water and let it drain.

Heat the oil in a pan over medium-high heat. Add the meatballs and cook for 6–8 minutes, turning them regularly to brown evenly.

Add the onion and sauté for 3–4 minutes until golden.

Pour in the cream and stir well.

Stir in the spinach, season with salt and pepper, bring to a boil, then simmer on low heat for 6–8 minutes. Finish with a splash of lemon juice to taste.

Drain the cooked potatoes and mash them using a potato masher or a fork. Mix in the butter and cheese.

Serve the turkey meatballs with the sauce and the cheesy mash on plates and enjoy.