Turkey Florentine Meatballs

This recipe came from a Rachael Ray show. She served it as a meatball sub with an provolone cheese sauce. I make a pink sauce (1 jar of Prego meat sauce and 1 jar of alfredo sauce) and serve it with whole wheat angel hair. They are really quick and easy.

Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper
1 10 oz. box frozen spinach, defrosted in the microwave
2 pounds ground turkey breast
1 small onion, grated or finely chopped
3 cloves garlic, grated or finely chopped
1 large egg
3/4 cup italian bread crumbs
1/2 cup grated parmesan cheese

Preheat oven to 400°F.

Wring defrosted spinach dry in a clean kitchen towel.

Place turkey in a bowl and make a well in the middle of it. Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper.

Form into 12 large balls and arrange on a nonstick cookie sheet. Drizzle the meatballs with olive oil, about 1/4 cup, and roast for about 20 minutes, or until cooked through.

Yields 4-6 servings

Lauren Becker