Super-Size Turkey Meatballs With Spinach and Cheese

Easy, cheap and tasty. Recipe is from Rachael Ray.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed
• 2 1⁄2 lbs ground turkey
• 1  medium onion, finely chopped
• 3  garlic cloves, chopped
• 1  large egg
• 1 3⁄4 cups milk
• 3⁄4 cup  Italian seasoned breadcrumbs
• 1⁄2 cup parmesan cheese
•  salt
•  pepper
•  extra virgin olive oil
• 2  tablespoons butter
• 2  tablespoons flour
• 1  cup chicken broth
• 8  ounces  shredded italian-blend cheese
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄4 cup  chopped parsley

Directions

1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of olive oil and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.