Remember those turkey meatballs I made on Sunday? Tonight they became Rachael Ray's Super-Size Turkey Meatballs with Spinach and Cheese served over buttered egg noodles:
... and once again, the resulting dish was quite tasty. The meatballs were especially flavorful with the spinach, garlic and onion. And since I cooked the meatballs on Sunday all I had to do tonight was cook the noodles and make the cheese sauce. Dinner was ready in less than 20 minutes.
Super-Size Turkey Meatballs with Spinach and Cheese
Slighty Adapted From Everyday with Rachael Ray
One 10-ounce box frozen chopped spinach, thawed
2 1/2 pounds ground turkey breast (I used ground turkey, which is white and dark meat combined)
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded Italian cheese blend
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped flat-leaf parsley
1 package egg noodles, cooked according to package directions
Preheat the oven to 400 degrees. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes.
Meanwhile, heat a small saucepan over medium heat. Add the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the cheese. Season the sauce to taste with salt, pepper and the nutmeg.
Toss egg noodles with butter and parsley and top with turkey meatballs drizzled with sauce.