Serve with a green salad.

　　

Ingredients

4 servings

　　1 10-ounce box frozen spinach, defrosted

　　2 packages (2 to 2 2/3 pounds) ground turkey breast

　　1 medium onion, finely chopped

　　3 garlic cloves, chopped

　　1 large egg

　　1 3/4 cups milk

　　3/4 cup bread crumbs (3 handfuls)

　　1/2 cup grated Parmigiano-Reggiano (2 handfuls)

　　Coarse salt and coarse black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1 cup chicken stock or broth

　　1 10-ounce sack shredded Provolone cheese or blend of Italian cheeses (available on the dairy aisle)

　　1/2 teaspoon freshly grated nutmeg

　　A generous handful of chopped fresh flat-leaf parsley

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all of the garlic, the egg, about 1/4 cup of the milk, the bread crumbs, grated Parm cheese, salt, and pepper. Form into 12 large balls and drizzle with EVOO. Arrange on a nonstick cookie sheet and bake for 20 minutes.

　　

Step 3

While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of EVOO and the butter. When the butter is melted, add the reserved 3 tablespoons of chopped onions and cook for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the cup of stock. Bring to a boil, then stir in the shredded cheese. Season the sauce with salt, pepper, and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm.

　　

Step 4

Place 3 meatballs on each dinner plate and top with sauce, then garnish with parsley.

　　

Tidbit

Step 5

It’s easy to thaw a frozen spinach block in the microwave. Just throw it in on High for 5 minutes. Let it cool a bit before wringing out the liquid.

　　Rachael Ray 365: No Repeats