Modified from Rachael Ray's 30 Minutes Meals
1 box frozen spinach, defrosted in the microwave [I only plan on using 1/2 of a box next time as this was too much green that Adam could see!]
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 Parmesan cheese, shredded
Coarse salt and black pepper
oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock [I used bouillon cubes]
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg
Preheat oven to 400 degrees F.
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 but 3 tablespoons of the onion, 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.
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, add remaining finely chopped onion and cook 2 minutes 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 provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Place 3 balls on dinner plates and top with sauce. [Adam was okay with these plain - as long as he didn't see the spinach - but we liked them better with the cheese sauce as they are a little try otherwise.]