Start preheating the oven to 400F and line a baking sheet with non-stick cooking spray and a baking/cooling rack. The rack is optional but helps with air flow and even cooking.

In a large bowl mix the ground turkey, chopped spinach, egg, premade stuffing, garlic salt and dried rosemary until well combined.

Scoop even portioned meatballs (about 1 ½ inch) and bake for 18-20 minutes.

Set aside and let cool.

To make the glaze, start whisking together the brown sugar, dissolved cornstarch, cranberry sauce, orange juice, cinnamon and rosemary in a medium sized sauce pot.

Bring to a boil for 60 seconds, glaze should start to thicken a little. Reduce heat and simmer for 2-3 minutes.

Toss meatballs in warm sauce or serve meat balls warm alongside the sauce.