Florentine Meatballs (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 3/4 cups milk, divided |
3/4 cup bread crumbs, 3 handfuls |
1/2 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 |
1/2 teaspoon freshly grated nutmeg, eyeball it |
1/4 cup parsley leaves, chopped |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Place 3 balls on dinner plates and top with sauce, garnish with parsley.
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