Preheat oven to 400? F.

In a large glass bowl, combine all meatball ingredients and mix well using your hands, ensuring even distribution.

Roll into 16 large meatballs and place them on a baking sheet lined with parchment paper.

Bake meatballs for 30 minutes.

Meanwhile, in a large skillet, melt the butter over medium heat.

Add minced garlic and oregano; cook for 2-3 minutes until aromatic.

Stir in half and half, parmesan cheese, and chicken broth; bring to a gentle boil.

Add fresh spinach, stirring frequently until it shrinks.

Stir in halved cherry tomatoes and lemon juice.

When meatballs are done cooking, add them to the skillet with the sauce; ensure they are coated well.

If desired, top with additional oregano and cheese.