Turkey Florentine Meatball Heroes With Tomato and Onion Salad

Submitted by Chef #549763

"I saw this on Rachael Ray and it looked wonderful!"

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 4

ingredients

• 5 medium plum tomatoes, thinly sliced
• 1 red onion, thinly sliced
• 1⁄4 cup flat leaf parsley, chopped
• 2 tablespoons red wine vinegar
• extra virgin olive oil, for drizzling
• salt and pepper
• 1 (10 ounce) box frozen spinach, defrosted in microwave
• 2 lbs ground turkey breast
• 1 medium onion, grated
• 3 garlic cloves, finely chopped
• 1 large egg
• 3⁄4 cup breadcrumbs
• 1⁄2 cup grated parmigiano-reggiano cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup chicken stock
• 1⁄2 teaspoon freshly grated nutmeg
• 4 hoagie rolls
• 10 ounces sack shredded provolone cheese

directions

1. Preheat oven to 400 degrees.
2. Toss tomatoes, onions, chopped parsley, vinegar, with about 2 Tablespoons of olive oil and salt and pepper. Let stand.
3. Wring defrosted spinach in dry, clean kitchen towel.
4. Place turky in bowel and make a well in the middle. Into the well, add the grated onion, garlic, egg, bread crumbs, grated Parmigiano, spinach, salt and pepper.
5. Form into 12 large balls and arrange on nonstick cookie sheet.
6. Drizzle the meatballs with oil, and roast for 20 minutes, or until cooked through.
7. Heat small sauce pot over medium heat with 2 Tablespoons butter. When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock. Bring liquid to a boil and simmer until thickened.
8. Season the sauce with salt, pepper, and nutmeg. Turn to low.
9. Split rolls in half lengthwise and scoop a little bit of bread out, so there is more room for meatballs and sauce.
10. Transfer rolls to baking sheet and toast until golden brown.
11. Place 2-3 balls on each roll, top with white sauce and provolone cheese.
12. Serve with tomato and onion salad.