Turkey Florentine Meatballs

This was easy, tasty and flavorful!!  Thank you so much to Mara over at What's For Dinner? for the recipe/inspiration.

Turkey Florentine Meatballs
Recipe adapted from What's For Dinner?, originally from Rachael Ray

  • 1 box frozen spinach, defrosted 
  • 1 1/3 pound (1 package) ground turkey breast  
  • 1 medium onion, finely chopped, divided  
  • 3 cloves garlic, chopped  
  • 3/4 c. finely chopped fresh mushrooms
  • 1 large egg  
  • 1 3/4 c. milk, divided  
  • 3/4 c bread crumb
  • 1/2 c grated Parmesan 
  • Coarse salt and black pepper  
  • Extra-virgin olive oil, for drizzling  
  • 2 tbs butter  
  • 2 tbs all-purpose flour  
  • 1 c turkey stock  
  • 1 8-oz. bag shredded 2% Mozzarella 
  • 1/2 tsp freshly grated nutmeg 
  • Noodles or rice
  • Pre-heat the oven to 400°F.
  • Wring the defrosted spinach dry in a clean kitchen towel. 
  • Place the turkey in a bowl.  Add the spinach, all but 3 tbs. of the onion, the garlic, egg, about 1/4 c. of the milk, mushrooms, the breadcrumbs, grated Parmesan, salt and pepper. Mix well. 
  • Form into 12 large meatballs and drizzle with EVOO. 
  • Arrange on a nonstick cookie sheet and roast for 20 minutes, or until cooked through.
  • While the meatballs are in the oven, heat a small saucepot over medium heat. 
  • Add a drizzle of EVOO and 2 tbs. butter. 
  • Melt the butter, then add the remaining finely chopped onion. 
  • Cook for 2 minutes, then whisk in the flour. 
  • Cook for 1 minute, then whisk in the remaining 1 1/2 c. milk and 1 c. stock.
  • Bring the liquid up to a boil, then stir in the shredded Mozzarella. 
  • Season the sauce with salt, pepper and nutmeg and turn the heat to lowest setting.
  • Place three meatballs on top of noodles or rice, top with sauce and serve.

1 comment:

Rachel K. said...

I was lucky enough to get some of Shawna's leftovers today at work, when she was full from lunch! These were amazing! Thanks friend!


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