Finely chop the spinach, parsley and onion.
Combine the turkey, egg, breadcrumbs, parmesan, spinach, parsley, onion, Worcestershire, tomato paste, salt and pepper in a medium size bowl.
Blend without overmixing then using your hands roll into about golf ball size meatballs.
Add a drizzle of olive oil to a deep skillet or pot. When the oil is warm, add the meatballs searing on 2 sides. NOTE: the meatballs will NOT be cooked through at this point. As they brown, remove them from the skillet or pot and reserve.
In the same pot add another drizzle of olive oil and the garlic, crushed red pepper and onions. Season with salt and pepper and cook over medium heat 3-4 minutes stirring so the garlic doesn’t burn. When the onions are soft, fold in the tomato paste and cook 1 minute.
Pour in the wine, reduce the heat and simmer 3-4 minutes letting the wine reduce, then stir in crushed tomatoes, parsley and season with salt and pepper. Once the sauce is combined, transfer the meatballs to the pot.
Cover and simmer 20-25 minutes or until cooked through then stir in the basil and serve over your favorite pasta.