It's A Keeper: Super-Size Turkey Meatballs with Spinach and Cheese

This recipe for Super-Size Turkey Meatballs with Spinach and Cheese looks like it would be your average, run of the mill noodle and meatball kinda thing. T-rust me, it is exactly the opposite. I was stunned by how good this recipe is. I split this one (which wasn't easy with the spinach and egg) but I wish I had made the whole thing. My husband was so disappointed when the leftovers ran out. Here is the recipe with my comments in brackets:

Serve with buttered egg pasta and a green salad. [I used buttered whole wheat egg noodles with chopped parsley and a salad in a bag. It was more than enough food]

One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth [I used the Kitchen Basics stock]
One 8-ounce package shredded provolone cheese or Italian cheese blend [Go for the cheese blend, I think it makes it have more flavor]
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.



  1. Welcome to the food blog world, Madeline! You've picked a great schtick -- and the early posts look terrific! Alanna

  2. Thanks so much Alanna. Yours is the first comment from someone other than my family and friends! I appreciate the encouragement!

  3. I am making this tonight. So glad you tried it & liked it. One question: the recipe is almost identical to her Florentine Meatalls from 30MM, except that one only calls for 1-1/3 lb. turkey & you make smaller meatballs. Which would be better do you think? Maybe I will try to e-mail you too. Hopefully you are just sitting by your computer ;0

  4. Leigh - I haven't tried the 30 MM one, but I can tell you the one in the magazine was soooo good, so I'd choose that one. You could make half of it if you are worried about having too much of it.

  5. Thanks for the review. I was looking for a turkey meatball recipe and you convinced me to give this one a try. I really love the easy banter to your blog. Thanks again.

  6. Thank you, Anony. That is one of the nicest compliments I have ever received about my blog!


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