- 1 10 ounce box frozen chopped spinach, thawed
- 2 1/2- 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
- 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
- 1 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
Preheat the oven to 400 degrees . 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.