Florentine Meatballs

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

Preheat oven to 400 degrees F.

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 3 balls on dinner plates and top with sauce, garnish with parsley.