Wednesday, October 5, 2011

Spinach Parmesan Turkey Meatballs

Fall: not simply a season for weather but the start of new TV shows!

In my wise, old mid-twenties, I do see myself as a television connoisseur of sorts. Mr. F and I  have a particularly fond taste in the mini-series and documentary categories. However this unique interest, more so with documentaries, has to led to some ridicule by some friends (you know who you are)... we prefer to call this interest a quest for knowledge and the ability to form intelligent conversations :p  That being said, we also enjoy some shows that insist on using the always-awful laugh-track. Most recently and non laugh-track related, we have discovered the seasoned show, Breaking Bad. Highly recommended for anyone looking for a new TV addiction.

So what does any of this have to do with my posted recipe?  Besides a general statement regarding my viewing  preferences, nothing goes better with an evening of marathon television viewing than a hearty, comfort food. Spinach Parmesan Turkey meatballs take 45 minutes from start to finish. Easy enough  for anyone to make after a day's work.  While the baked spinach and turkey mixture seems healthy enough, the cheese, breadcrumbs and white sauce negates most healthy factors BUT still better than the traditional beef and sausage meatball combo. These meatballs would still be delicious without the sauce and served with a parmesan coucous.

Most importantly, when Mr.F  was craving spaghetti and meatballs, this recipe more than sufficed. Let me put it this way, when I can interchange healthier ingredients into a recipe and Mr. F doesn't notice the difference, I call it a success! Word of advice to those looking to secretly sub recipe ingredients: spinach is green so it will be noticed. It's not as easy to pass off as a traditional meatball but they sure do taste just as good.

Spinach Parmesan Turkey Meatballs
Recipe adapted from Rachel Ray

1 (10 oz.) box frozen, chopped spinach, thawed and squeezed of liquid
1 pkg. ground Turkey
1/2 med. onion, finely chopped
3 garlic cloves, minced
1 lg. egg
1/4 c. milk
1/2  c. breadcrumbs
1/2 c. grated parmesan cheese

White Sauce;
2 T. butter, unsalted
2 T. flour
1/2 med. onion, finely chopped
1 c. chicken broth
1 1/2 c. milk
1 (8 oz. )pkg. Italian shredded cheese blend
1 tsp. fresh ground nutmeg
salt and pepper

For the meatballs:
Preheat oven to 400 degrees
In a large bowl, combine all ingredients and mix till ingredients are evenly distributed. Should the mixture be too wet, add more breadcrumbs. Form into 10 large meatballs and place on greased baking sheet. Drizzle with some olive oil and bake for 25 minutes or till cooked through.

In a medium saucepan over med-high heat. heat some olive oil and  melt butter. Add onion and cook till softened, approx. 2 min. Whisk in flour and continue stir for 1 min. Whisk in milk  and chicken broth. Bring the liquid to a boil and stir in the cheese blend. When sauce is thickened, add nutmeg, salt and pepper.
Serve over meatballs.



adrienne_sakura said...

oh my goodness this was so good. i was scared of the giant meatballs but they turned out great. A+

Fork1 said...

Im glad you liked them! I was craving them last night but was too lazy to go the store.

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