Prep 15 mins
Cook 35 mins
Giant chicken meatballs with a creamy cheese sauce. A great way to sneak spinach into your kids meals. Serve with egg noodles and broccoli.
- 2 lbs ground chicken or 2 lbs ground turkey
- 8 ounces frozen spinach spinach, thawed and drained of excess water
- 1⁄2 medium onion, finely chopped
- 3 garlic cloves, chopped
- 1 large egg
- 1⁄4 cup whole milk or 1⁄4 cup half-and-half
- 3⁄4 cup panko breadcrumbs
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 1 teaspoon hot sauce
- sea salt, to taste
- black pepper, freshly ground, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 shallot, finely minced
- 1⁄2 cup chicken broth
- 3⁄4 cup whole milk or 3⁄4 cup half-and-half
- 4 ounces provolone cheese, Shredded
- nutmeg, freshly grated, to taste
- 2 tablespoons flat leaf parsley, minced
- Place the ground chicken or turkey in the largest mixing bowl you own, and make a well in the middle of the meat. Add the spinach, onion, garlic, egg, milk, hot sauce, Panko crumbs, and Parmigiano-Reggiano; season with salt and pepper. Using your hands, mix well.
- Form the mixture into 9 large balls, about the size of baseballs, and arrange on nonstick baking sheets. Roast for 35 minutes, or until they're browned to your liking. When finished, use a spatula and some heft to remove them from the pan to your serving dish of choice.
- While the meatballs are baking make the sauce.
- Heat a small saucepan over medium heat. Add the butter to the pan and about 1 tablespoon of olive oil. Melt the mixture, add the onion, and cook until the onions are soft and translucent. Whisk in the flour. Cook for 1 minute; then whisk in the milk, and the broth. Bring the liquid to a boil. Slowly add the cheese. Once cheese is melted stir in parsley and season to taste with salt, pepper, and nutmeg.
- Serve meatballs with a spoonful of the sauce over the top.
I made a half recipe & elected to make smaller meatballs. I ended up with 8 golfball size. I liked the spinach & cheesy taste. I cooked them on a foil lined pan sprayed with cooking spray for clean up ease & baked at 350 degrees. (No temp is listed in the recipe.) The sauce was a nice accompainment & finished the dish nicely. I served with cheese tortillini & Texas Caesar Salad. Made for Spring 2010 Pick a Chef.