Florentine Meatballs

Ok...I think I'm back. We've finally moved in to our new house, and I still have a lot to do, but I'm going to try to post regularly. I've been telling my husband that we are going to get healthy this summer, so I've been trying to cook healthier foods. I've also been trying to integrate fruit into our diets. I've been leaving them out because I personally don't like many fruits. This dish is special because it has spinach in it and my husband still likes it! It is a Rachael Ray recipe from 30 minutes meals, it think.

Florentine Meatballs

1 10oz box frozen spinach, thawed

2 lbs. ground turkey

1 med. onion, finely chopped

3 garlic cloves, minced

1 large egg

1 3/4 cup milk

3/4 cup bread crumbs

1/2 cup grated Parmesan cheese

EVOO

salt and pepper

2 tbsp. butter

2 tbsp. flour

1 cup chicken broth

1 10oz sack of italian blend cheeses

handful of chopped parsley

Preheat oven to 400 degrees. Wring defrosted spinach dry in a paper towel. Place the turkey in a bowl, then add the spinach, all but 3 tbsp. of the onions, all the garlic, the egg, 1/4 cup of milk, bread crumbs, parmesan cheese, and salt and pepper. Mix well and form into 12 large balls, then drizzle with EVOO. Arrange on nonstick cookie sheet and bake for 20 minutes. Heat a small saucepan over med. heat. Add a drizzle of EVOO and the butter, let it melt. Add remaining onions, and cook for 2 minutes. Whisk in flour and cook 1 minute, then whisk in the remaining 1 1/2 cup milk, and the broth. Bring to a boil, stir in italian cheese. Season with salt, pepper, and nutmeg. Turn heat to low and stir until cheese is melted. Serve sauce over meatballs, top with parsley.