Friday, May 9, 2008

Florentine Meatballs

I've made this Rachael Ray recipe a bunch of times, but thought they deserved a spot in my blog. They are really easy to make and, since they are baked, you don't have to worry about giving them any attention while they cook. Plus - they're a great way to get some veggies into your green-hating husband or child. :)

Tonight I served them over egg noodles and a marinara sauce, but you can do anything. The original recipe calls for a specific sauce to go over them, but I've never tried it.

  • 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

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.


  1. I keep saying that I need to make Turkey meatballs, since i don't eat beef, but I haven't tried them yet. I just bought 2 packs of ground turkey at the store yesterday, since they were buy one get one free, so I think the time has come to try them. Thanks for sharing this recipe!

  2. these look wonderful! i love the green. it's so colorful.


Related Posts with Thumbnails