Super-Size Turkey Meatballs With Spinach and Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy, cheap and tasty. Recipe is from Rachael Ray. Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed |
2 1/2 lbs ground turkey |
1 medium onion, finely chopped |
3 garlic cloves, chopped |
1 large egg |
1 3/4 cups milk |
3/4 cup italian seasoned breadcrumbs |
1/2 cup parmesan cheese |
salt |
pepper |
extra virgin olive oil |
2 tablespoons butter |
2 tablespoons flour |
1 cup chicken broth |
8 ounces shredded italian-blend cheese |
1/2 teaspoon freshly grated nutmeg |
1/4 cup chopped parsley |
Directions:
1. Preheat the oven to 400°. 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.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of olive oil and 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 provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
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