Super-Size Turkey Meatballs with Spinach and Cheese Rachael Ray   From Every Day with Rachael Ray February-March 2006 FOUR SERVINGS One 10-ounce box 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 cups milk 3/4 cup bread crumbs (3 handfuls) 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls) Coarse salt and freshly ground pepper Extra-virgin olive oil (EVOO), for drizzling 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken broth One 8-ounce package shredded provolone cheese or Italian cheese blend 1/2 teaspoon freshly grated nutmeg (eyeball it) 1/4 cup chopped flat-leaf parsley 1. 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. 2. 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. 3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

Cherry Tomato Spaghetti all'Amatriciana Apricot-Balsamic-Glazed Chicken with Grilled Beets Green-Olive Chicken and Couscous Grilled Portobello Muffuletta Pizzas Endless Summer Minestrone See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT