Florentine Meatballs

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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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