Wednesday, April 1, 2009

Super Size Turkey Meatballs with Spinach and Cheese

This was a request from the hubby, so you know its tried and true.  He doesn't request much, so when he does I know I made something good.  This is a Rachael Ray recipe.  It makes a ton....but I freeze the extra meatballs for a quick go to dinner.

1 100z box frozen chopped spinach, thawed
2 1/2 lbs. ground turkey
1 medium onion, finely chopped
3 garlic cloves, minced
1 large egg
1 3/4 cup milk
3/4 cup bread crumbs
1/2 cup parmesan
salt and pepper
2 T. unsalted butter
2 T. all purpose flour
1 cup chicken broth
1 8oz. package shredded provolone or Italian mix
1/2 tsp. grated nutmeg
1/4 cup chopped flat leaf parsely

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 EVOO. Roast for 25 minutes. 
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO 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. 

THE VERDICT:  SO GOOD, BUT SO FILLING!   This would be a great Sunday afternoon dinner.  I serve this with egg noodles and a chop salad.  It only takes about 30 minutes to make, which isn't bad for two meals when its all said and done.