Florentine Meatballs
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
6-8 Meatballs
- Serves:
- 3-4
ingredients
- 8 ounces frozen spinach (or 1/2 canned)
- 1 1⁄4 lbs ground turkey
- 1 medium onion, FINELY chopped, divided
- 2 garlic cloves, chopped
- 1 large egg
- 1 cup milk, plus
- 2 tablespoons milk (divided)
- 1⁄2 cup breadcrumbs
- 1⁄4 - 1⁄3 cup grated parmesan cheese (your preference)
- 1 teaspoon coarse salt
- 1⁄4 teaspoon black pepper
- 1 -2 tablespoon extra virgin olive oil (for drizzling)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1 cup chicken stock
- 5 -6 ounces provolone cheese (or Italian Blend)
- 1⁄4 teaspoon nutmeg, grated
- 1⁄4 cup parsley, chopped (optional)
directions
- Preheat Oven to 400 degrees.
- Defrost frozen Spinach. Wring or squeeze Spinach dry. (I use a serrated knife and place remaining frozen half in freezer bag.).
- Place Turkey and Spinach in a bowl and work it until Spinach is evenly distributed.
- Make a well in the middle of meat mixture
- Add all but 3 T of Onion, chopped Garlic, Egg, and 2 T Milk, Bread Crumbs, Salt and Pepper.
- Mix together well and form into 6-8 medium large meatballs.
- Place on non-stick cookie sheet (I sprayed my reg sheet and it worked fine).
- Roast for 20-25 minutes.
- (Optional: Drizzle meatballs with Olive Oil to roast for a darker color. I didn't and mine looked fine).
-
SAUCE:
- While meatballs are roasting, heat a sm. sauce pan over medium heat. Drizzle (or 1 -1-1/2Tb)Olive Oil and 2 Tb Butter melt.
- Add remaining finely chopped Onion and cook 2 minutes.
- Whisk in Flour and cook another minute or so.
- Whisk in Milk and Stock and bring to a boil over med-high heat.
- Stir in shredded Cheese and stir until sauce thickens.
- Season with a little Salt and Pepper, and Nutmeg.
- Return heat to LOWEST setting.
- Place Meatballs on plate and top with Cheese Sauce. Top with chopped Parsley (optional).
-
NOTE:
- (If you don't want to Finely chop onion, I'm sure Onion Powder would work. 1 to 1-1/4 tsp in Meatballs and 1/4 tsp in Sauce).
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RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>