Wednesday, January 26, 2011

January 25: Florentine Meatballs

1 10-ounce box frozen spinach, defrosted
2 packages (2 to 2 2/3 pounds) ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 ¾ cups milk
¾ cup bread crumbs
½ cup grated Parmesan Cheese
   Coarse salt and coarse black pepper
   Extra-virgin olive oil, for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1 10-ounce sack shredded Provolone cheese or blend of Italian cheeses
½ teaspoon freshly grated or ground nutmeg
   A generous handful of chopped fresh flat-leaf parsley
   Green salad

Preheat the oven to 400 degrees F.

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 of the garlic, the egg, about ¼ cup of the milk, the bread crumbs, grated Parmesan cheese, salt, and pepper.

Form into 12 large balls and drizzle with EVOO.

Arrange on a nonstick cookie sheet and bake for 20 minutes.

While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of EVOO and the butter. When the butter is melted, add the reserved 3 tablespoons of chopped onions and cook for 2 minutes.

Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 ½ cups of milk and the cup of stock.

Bring to a boil, 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 2 meatballs on each dinner plate and top with sauce, then garnish with parsley. Serve with the green salad.


This is really a delicious meal and a good way to cook ground turkey. I did change a few things. First of all, I changed the serving size to 2 instead of 3 meatballs. So, it would be 6 servings instead of 4. They're very big! Second, I changed Parmigiano-Reggiano to Parmesan. It's so much cheaper. Third, I added that you could use ground nutmeg instead of freshly grated. Fourth, I added the salad to the ingredient list, so I wouldn't forget about it. When she says to serve with a salad beforehand, I always tend to miss that part. My whole family really likes this meal.

1 comment:

  1. I haven't made most of the things in this cookbook, but this is probably my favourite of the ones I have. (I haven't been eating meat for a while though, which cuts out this and most of RR's recipes. Sigh, this one is so tasty.)

    I've been slowly reading through your comments on these recipes and always kind of have a laugh about your experience with the serving sizes because these recipes are HUGE! Most of the things I've made from the book I've made half and found still to be 3-4 servings.