Florentine meatballs
from Rachel Ray's 365: No Repeats
I made the meatballs part of this recipe and they were really good. I decided against the sauce, really because I was just too lazy last night to do that part. I'll include the recipe for it anyway, but it's perfectly good (and probably better for you) without the cheesy sauce.
1 10-oz box frozen spinach, defrosted
2 packages ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, minced
1 large egg
1 3/4 c. milk
3/4 c. bread crumbs
1/2 c. Parm cheese
coarse salt and pepper
Extra virgin olive oil
2 Tbsp. butter
2 Tbsp. flour
1 c. chicken stock
1 10-oz back shredded provolone cheese
1/2 tsp. nutmeg
Preheat oven to 400.
Wring the defrosted spinach dry in a clean towel, place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 Tbsp. onion, garlic, egg, about 1/4 c. milk, bread crumbs, Parm cheese, salt and pepper. Form into 12 balls and drizzle with olive oil. Bake in oven for 20 minutes.
While the meatballs are baking, heat drizzle of olive oil and butter in a saucepan over medium heat. When butter melts, add onions and cook for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in remaining milk and the cup of stock. Bring to a boil, then add shredded cheese. Season with salt, pepper and nutmeg.
I made the meatballs part of this recipe and they were really good. I decided against the sauce, really because I was just too lazy last night to do that part. I'll include the recipe for it anyway, but it's perfectly good (and probably better for you) without the cheesy sauce.
1 10-oz box frozen spinach, defrosted
2 packages ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, minced
1 large egg
1 3/4 c. milk
3/4 c. bread crumbs
1/2 c. Parm cheese
coarse salt and pepper
Extra virgin olive oil
2 Tbsp. butter
2 Tbsp. flour
1 c. chicken stock
1 10-oz back shredded provolone cheese
1/2 tsp. nutmeg
Preheat oven to 400.
Wring the defrosted spinach dry in a clean towel, place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 Tbsp. onion, garlic, egg, about 1/4 c. milk, bread crumbs, Parm cheese, salt and pepper. Form into 12 balls and drizzle with olive oil. Bake in oven for 20 minutes.
While the meatballs are baking, heat drizzle of olive oil and butter in a saucepan over medium heat. When butter melts, add onions and cook for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in remaining milk and the cup of stock. Bring to a boil, then add shredded cheese. Season with salt, pepper and nutmeg.
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