Florentine Meatballs

15 ingredients
6 steps

Ingredients

  • 1 (10 ounce) box frozen spinach, defrosted
  • 2 lbs ground turkey
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 egg
  • 1 3/4 cups milk
  • 3/4 cup breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • salt and pepper
  • olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 10 ounces provolone cheese, shredded
  • 1/2 teaspoon nutmeg

Directions

  1. 1
    Preheat the oven to 400.
  2. 2
    Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all the garlic, the egg, about 1/4 cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well.
  3. 3
    Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point).
  4. 4
    While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes.
  5. 5
    Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and then stir in the shredded cheese. Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm.
  6. 6
    Place 3 meatballs on each dinner plate and top with sauce.

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