- Posted March 4, 2013 by
Adapted from 365: No Repeats by Rachel Ray
10 oz. frozen spinach, defrosted
4 lbs. ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 large egg
1 ¾ cups milk
¾ cup bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Freshly ground pepper
2 tablespoons butter
2 tablespoons all purpose flour
1 cup chicken stock
10 oz. shredded Provolone cheese
½ teaspoon freshly grated nutmeg
Preheat the oven to 400 degrees F.
Place the spinach between two clean kitchen towels and press down to remove excess water.
In a large bowl, stir together the turkey and spinach. Add all but 3 tablespoons of the onion and mix well. Add the garlic, egg, ¼ cup of milk, bread crumbs, Parmigoamo cheese, salt, and pepper and mix well.
Shape this mixture into 12 balls. Drizzle a little oil over the meatballs and place them on a nonstick baking sheet. Bake for 20 minutes.
In the meantime, place a little oil in a saucepan over medium heat. Add the butter. Once the butter melts, add 3 tablespoons of onion and cook until translucent.
Add the flour. Whisk until blended, cooking for 1 minute. Add 1 ½ cups milk and the stock, whisking in. Bring to a boil.
Add the Provolone cheese. Season with salt and pepper. Add the nutmeg. Reduce heat to low and stir until the cheese melts. Keep warm.
To serve, place 3 meatballs on each dish and serve with sauce on the side. Garnish with parsley, if desired.