FC Day 23 - Florentine Meatballs

I had to go out of town for a couple of days last week/weekend for work, and I received the gift of a nasty cold along the way - awesome, right? Not so much, but at least it's only a cold. Despite the fact that I can barely breath, I carry on, and continue cooking - just for you!

I came across this recipe for Florentine Meatballs on my friend Sarah's blog, which she found got from Rachel Ray. I've seen quite a few recipes attached to the word "Florentine", but I've never made one myself. Until now. Semi-healthy, and pretty to look at, too!

Florentine Meatballs
Source: A Taste of Home Cooking (originally from Rachel Ray)

Ingredients

• 1 box frozen spinach, defrosted in the microwave
• 1 1/3 pound ground turkey breast
• 3 cloves garlic, chopped
• 1 large egg
• 1 3/4 cups milk, divided
• 3/4 cup bread crumbs
• 1/2 cup grated Parmesan
• Coarse salt and black pepper
• Extra-virgin olive oil, for drizzling
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 10 oz bag of mozzarella or other Italian cheese.
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup parsley leaves, chopped

Directions

1. Preheat oven to 400 degrees F.
2. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
3. While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded mozzarella or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
4. Place 3 balls on dinner plates and top with sauce, garnish with parsley.