I've always liked this recipe for Florentine Turkey Meatballs. I've been craving spinach so when I was planning the menu this week I put them on it.
The recipe I used, from 365: Everyday with Rachael Ray, called for 2 packages of ground turkey so I ended up with leftover meatballs and sauce, which I froze for later. I served the meatballs over egg noodles tossed with butter. A delicious, easy meal.
Florentine Turkey Meatballs
1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 ¾ cups milk, divided
¾ cup bread crumbs, 3 handfuls
½ cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
½ teaspoon freshly grated nutmeg, eyeball it
¼ cup parsley leaves, chopped
Egg noodles, cooked and tossed with butter
Preheat oven to 400 degrees.
Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Place egg noodles on a plate. Top with meatballs and sauce, garnish with parsley.