Ingredients Jump to Instructions ↓

  1. 1 box frozen spinach , defrosted in the microwave

  2. 1 1/3 pound (1 package) ground turkey breast

  3. 1 medium onion, finely chopped, divided

  4. 3 cloves garlic , chopped

  5. 1 large egg

  6. 1 3/4 cups milk, divided

  7. 3/4 cup bread crumbs,

  8. 3 handfuls

  9. 1/2 cup grated Parmigiano-Reggiano,

  10. 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling

  11. 2 tablespoons butter

  12. 2 tablespoons all-purpose flour

  13. 1 cup chicken stock

  14. 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle

  15. 1/2 teaspoon freshly grated nutmeg, eyeball it

  16. 1/4 cup parsley leaves, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion , all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan , salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through. While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg , turn heat to lowest setting. Place 3 balls on dinner plates and top with sauce, garnish with parsley.


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