Chicken Florentine Meatballs With Fondudita

• Meatballs
• 2 lbs ground chicken or 2 lbs ground turkey
• 8 ounces frozen spinach spinach, thawed and drained of excess water
• 1/2 medium onion, finely chopped
• 3 garlic cloves, chopped
• 1 large egg
• 1/4 cup whole milk or 1/4 cup half-and-half
• 3/4 cup panko breadcrumbs
• 1/2 cup parmigiano-reggiano cheese, freshly grated
• 1 teaspoon hot sauce
• sea salt, to taste
• black pepper, freshly ground, to taste
• Fondudita
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 shallot, finely minced
• 1/2 cup chicken broth
• 3/4 cup whole milk or 3/4 cup half-and-half
• 4 ounces provolone cheese, Shredded
• nutmeg, freshly grated, to taste
• 2 tablespoons flat leaf parsley, minced

1. Place the ground chicken or turkey in the largest mixing bowl you own, and make a well in the middle of the meat. Add the spinach, onion, garlic, egg, milk, hot sauce, Panko crumbs, and Parmigiano-Reggiano; season with salt and pepper. Using your hands, mix well.
2. Form the mixture into 9 large balls, about the size of baseballs, and arrange on nonstick baking sheets. Roast for 35 minutes, or until they're browned to your liking. When finished, use a spatula and some heft to remove them from the pan to your serving dish of choice.
3. While the meatballs are baking make the sauce.
4. Heat a small saucepan over medium heat. Add the butter to the pan and about 1 tablespoon of olive oil. Melt the mixture, add the onion, and cook until the onions are soft and translucent. Whisk in the flour. Cook for 1 minute; then whisk in the milk, and the broth. Bring the liquid to a boil. Slowly add the cheese. Once cheese is melted stir in parsley and season to taste with salt, pepper, and nutmeg.
5. Serve meatballs with a spoonful of the sauce over the top.

meatballs, ground chicken, frozen spinach spinach, onion, garlic, egg, milk, panko breadcrumbs, parmigianoreggiano cheese, hot sauce, salt, black pepper, butter, olive oil, flour, shallot, chicken broth, milk, provolone cheese, nutmeg, flat leaf parsley

Taken from www.food.com/recipe/chicken-florentine-meatballs-with-fondudita-386972 (may not work)