Florentine Meatballs

This is from Rachael Ray’s 365: No Repeats cookbook. This could easily be converted to OAMC.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. Preheat the oven to 400.
2. 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.
3. 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).
4. 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.
5. 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.
6. Place 3 meatballs on each dinner plate and top with sauce.