Florentine Meatballs

• 1 10-ounce box frozen spinach, defrosted
• 2 packages (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 grated Parmigiano-Reggiano (2 handfuls)
• Coarse salt and coarse black pepper
• Extra-virgin olive oil (EVOO), for drizzling
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or broth
• 1 10-ounce sack shredded Provolone cheese or blend of Italian cheeses (available on the dairy aisle)
• 1/2 teaspoon freshly grated nutmeg
• A generous handful of chopped fresh flat-leaf parsley

1. Preheat the oven to 400F.
2. Wring the defrosted spinach dry in a clean kitchen towel.
3. Place the turkey in a large bowl and make a well in the center.
4. Add the spinach, all but 3 tablespoons of the onions, all of the garlic, the egg, about 1/4 cup of the milk, the bread crumbs, grated Parm cheese, salt, and pepper.
5. Form into 12 large balls and drizzle with EVOO.
6. Arrange on a nonstick cookie sheet and bake for 20 minutes.
7. While the meatballs are in the oven, heat a small sauce pot over medium heat.
8. Add a drizzle of EVOO and the butter.
9. When the butter is melted, add the reserved 3 tablespoons of chopped onions and cook for 2 minutes.
10. Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the cup of stock.
11. Bring to a boil, then stir in the shredded cheese.
12. Season the sauce with salt, pepper, and nutmeg; turn the heat to the lowest setting and stir until the cheese melts.
13. Keep warm.
14. Place 3 meatballs on each dinner plate and top with sauce, then garnish with parsley.
15. Its easy to thaw a frozen spinach block in the microwave.
16. Just throw it in on High for 5 minutes.
17. Let it cool a bit before wringing out the liquid.

frozen spinach, ground turkey, onion, garlic, egg, milk, bread crumbs, salt, extravirgin olive oil, unsalted butter, flour, chicken, provolone cheese, nutmeg, generous handful

Taken from www.epicurious.com/recipes/food/views/florentine-meatballs-374238 (may not work)