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.


Ingredients:

• 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.