This is one of my all time favs to make when people come over for dinner. It’s simple & delicious! Makes for a good amount of leftovers too.
For a complete meal, I serve this with buttered noodles, rosemary rolls, & a salad.
- 5-ounce frozen chopped spinach, thawed
- 2 1/2 to 2 2/3 pounds ground turkey breast
- 1 medium onion, finely chopped
- 3 garlic cloves, chopped
- 1 large egg
- 1 3/4 C milk
- 3/4 C bread crumbs
- 1/2 C freshly grated Parmigiano-Reggiano cheese
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 2 T unsalted butter
- 2 T flour
- 1 C chicken broth
- One 8-ounce package shredded provolone cheese or Italian cheese blend
- 1/2 teaspoon freshly grated nutmeg (eyeball it)
- 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 EVOO. Roast for 25 minutes.
- Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO 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.
- Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.