Florentine Meatballs

Name: Florentine Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters bread crumbs, 3 handfuls; 2 Tbsps butter; 237 milliliters chicken stock; 4 servings Coarse salt and black pepper; 1 large egg; 2 Tbsps all-purpose flour; 1 box frozen spinach, defrosted in the microwave; 3 cloves garlic, chopped; 283 grams sack shredded provolone or blend of Italian cheeses, available on dairy aisle; 1 package 1/3 pound ground turkey breast; 414 milliliters milk, divided; 1 teaspoons freshly grated nutmeg, eyeball it; 4 servings Extra-virgin olive oil, for drizzling; 1 medium onion, finely chopped, divided; 118 milliliters grated Parmigiano-Reggiano, 2 palm fulls; 59 milliliters parsley leaves, chopped

Florentine Meatballs might be just the main course you are searching for. This recipe makes 4 servings with 645 calories, 23g of protein, and 33g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up bread crumbs, coarse salt and pepper, parmigiano-reggiano, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat oven to 400 degrees F.

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Oven

Wring defrosted spinach dry in a clean kitchen towel.

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Spinach

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Kitchen Towels

Place turkey in a bowl and make a well in the middle of it.

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Whole Turkey

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Bowl

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.

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Salt And Pepper

Breadcrumbs

Parmesan

Spinach

Garlic

Onion

Milk

Egg

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.

Ingredients you will need

Extra Virgin Olive Oil

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Baking Sheet

While balls are in the oven, heat a small sauce pot over medium heat.

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Sauce

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Pot

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Provolone