Super-Size Turkey Meatballs With Spinach and Cheese

Ingredients

• 1 (10 ounce) box frozen chopped spinach
• thawed
• 2 12 lbs ground turkey
• 1 medium onion
• finely chopped
• 3 garlic cloves
• chopped
• 1 large egg
• 1 34 cups milk
• 34 cup Italian seasoned breadcrumbs
• 12 cup parmesan cheese
• salt
• pepper
• extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 8 ounces shredded italian-blend cheese
• 12 teaspoon freshly grated nutmeg
• 14 cup chopped parsley

Instructions

1. Preheat the oven to 400.
2. Wring the spinach dry in a clean kitchen towel.
3. Place the ground turkey in a large bowl and make a well in the middle of the turkey.
4. 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.
5. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil.
6. Roast for 25 minutes.
7. Meanwhile, heat a small saucepan over medium heat.
8. Add a drizzle of olive oil and the butter to the pan.
9. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour.
10. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth.
11. Bring the liquid to a boil, then stir in the provolone.
12. Season the sauce to taste with salt, pepper and the nutmeg.
13. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.