For a quick fix later on, shape the meatballs and then freeze them unbaked for up to 3 months. There is no need to thaw before baking. Just add a few extra minutes to the cooking time.
Preheat the oven to 450°. Line a baking sheet with parchment paper or grease with oil.
In a large bowl, combine the scallions, garlic, salt, pepper, spinach, Worcestershire, water, turkey and bread crumbs. Add the egg. Mix well until ingredients are evenly combined.
Shape the turkey mixture into 20 balls. Place on the prepared baking sheet.
Bake until meatballs are browned and cooked to an internal temperature of 165° on an instant-read thermometer, about 15-20 minutes.