FLORENTINE MEATBALLS

From Rachael Ray's 365: No Repeats


1 10 oz. box frozen spinach, defrosted
2 packages (2 to 2 2/3 lbs) 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
1/2 cup grated Parmigiano-Reggiano
kosher salt and freshly ground black pepper
extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1 10 oz. sack shredded provolone cheese or Italian blend
1/2 teaspoon freshly grated nutmeg
generous handful of chopped fresh flat-leaf parsley

Preheat oven to 400 degrees.

Squeeze all the moisture out of the defrosted spinach.  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 meatballs and drizzle with extra-virgin olive oil.  Arrange on a nonstick cookie sheet and bake for 20 minutes.

While the meatballs are in the oven, heat a small saucepan over medium heat.  Add a drizzle of the oil and the butter.  When the butter is melted, add the reserved 3 tablespoons 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 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.

Place 3 meatballs on each dinner plate and top with the sauce, then garnish with parsley.  Serve with a green salad.  YIELD:  4 servings