I have to admit, I have made these before, so I knew they were going to be good before I even hit the chopping board to prep. This is one of those recipes that caught me off guard. Simple, tasty, and it got my daughter to WANT me to add spinach to a meal! Now days it is not as hard to do, but when I first made this recipe about 2 years ago that was an amazing thing trust me.
When I say this recipe is easy I am not joking. It is such a nice feeling to make something that doesn’t take a million ingredients and an hour to cook and have it taste really good.
You will be proud of me. I actually stuck to a recipe this time! yes, I can actually do it from time to time, I promise. Possibly the fact that I was busy creating a pasta side dish was what kept me in line. It let my creative juices flow with that. Actually I was scrambling because I forgot to pick up something to make for a side. So I roasted some garlic with anchovy and red chili flakes in olive oil and made some pasta. Topped it with shredded parm and VIOLA a full meal! There was nothing left after I packed Kevin’s lunch for the next day. It was the perfect amount for 4 people if they eat 3 meatballs each.
I would suggest you give this one a try.
- 1 box frozen spinach, defrosted in the microwave
- 1 1/3 pound (1 package) ground turkey breast
- 1 medium onion, finely chopped, divided
- 3 cloves garlic, chopped
- 1 large egg
- 1 3/4 cups milk, divided
- 3/4 cup bread crumbs, 3 handfuls
- 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
- 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-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
- 1/2 teaspoon freshly grated nutmeg, eyeball it
- 1/4 cup parsley leaves, chopped