Florentine Meatballs

• (10 ounce) box frozen spinach↗1

  defrosted

• ground turkey↗2 lbs
• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• egg↗1
• milk↗1 3⁄4 cups
• breadcrumbs↗3⁄4 cup
• parmesan cheese↗1⁄2 cup

  grated

• salt and pepper
• olive oil↗
• butter↗2 tablespoons
• flour↗2 tablespoons
• chicken broth↗1 cup
• provolone cheese↗10 ounces

  shredded

• nutmeg↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 400.

2. 2

   Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all the garlic, the egg, about ¼ cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well.

3. 3

   Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point).

4. 4

   While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes.

5. 5

   Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and then stir in the shredded cheese. Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm.

6. 6

   Place 3 meatballs on each dinner plate and top with sauce.