Recipe by dicentra
This is from Rachael Ray’s 365: No Repeats cookbook. This could easily be converted to OAMC.
Top Review by Southern Lady
I have made this recipe at least 6 times and it's delicious. Even used canned spinach and it worked fine (just squeeze liquid out well). The sauce is yummy. I started with provolone and then started using what I had on hand and each alternative cheese has worked. It's a basic cheese sauce and we LOVE cheese. If you're not a big fan of spinach, cut back on quantity a bit, although I've never detected a strong spinach flavor.
- 1 (10 ounce) box frozen spinach, defrosted
- 2 lbs ground turkey
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 egg
- 1 3⁄4 cups milk
- 3⁄4 cup breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- salt and pepper
- olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 10 ounces provolone cheese, shredded
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- Preheat the oven to 400.
- 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 the garlic, the egg, about ¼ cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well.
- Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point).
- While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes.
- Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and 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 sauce.