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Florentine Meatballs

Florentine Meatballs
Prep Time
20 min
Cook Time
10 min
Yields
4 servings

These meatballs are made with spinach, ground turkey and cheese for a delicious, moist and juicy dish.

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ingredients

1
box frozen spinach, defrosted in the microwave
1 ⅓
lb(s) (1 package) ground turkey breast
1
medium onion, finely chopped, divided
3
cloves garlic, chopped
1
large egg
1 ¾
cups milk, divided
¾
cup bread crumbs, 3 handfuls
½
cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2
Tbsp butter
2
Tbsp all-purpose flour
1
cup chicken stock
1
(10-oz) sack shredded provolone or blend of italian cheeses, sack available on dairy aisle
½
tsp freshly grated nutmeg, eyeball it
¼
cup parsley leaves, chopped
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directions

Step 1

Preheat oven to 400ºF.

Step 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.

Step 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.

Step 4

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

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