Hi Everyone! Want to know a secret about the Kitchen Wench? Ok, here goes. I love me some Italian Food. I could probably eat it 5 out of the 7 days a week and be happy (I would want burgers the other two days). Unfortunately, my thighs love it too much and don’t want to let it go. So, when I make Italian I want to have my favorite flavors and textures so that it feels like the calories are justified. I find that I favor white sauces over red. My older son, Cody, also favors white but my husband and younger son, Alex, favor red. We are a family divided when it comes to sauce. I usually go ahead and do red sauce or maybe prepare both and let everyone choose their favorite. The recipe that I share today is normally prepared with a white sauce and, in fact, I will include the sauce recipe as well.
I also love cooking with ground turkey. It is such a versatile option to ground beef. These giant meatballs are very juicy and flavorful. The addition of spinach adds color and nutrients. The addition of cheese adds a wonderful flavor and creaminess. The white sauce is smooth and cheesy, a perfect complement to the turkey.
This recipe makes a lot. If you make the meatballs jumbo you will get twelve. You can make them regular size and get 24. I have not done that, but I suspect that you would bake them about 15 – 20 minutes rather than 25. They are really good as leftovers as well so don’t be afraid to make the whole batch.
I normally serve these over pastas, but you don’t have to at all. They can certainly be eaten all by themselves. You won’t walk away from the table feeling unsatisfied, I guarantee.
You will want to buy some ground turkey. I use the prepackaged kind in the rolls and it turns out just great. If your store carries the 3-pound package, get that one. If not, just buy 3 of the smaller rolls. For the meatballs, you will also need ½ cup finely chopped sweet onion, 1 9-ounce package of frozen spinach, some grated parmesan or parmesan, romano and asiago cheese blend, 1 egg, plain bread crumbs, milk (any kind), some minced garlic, olive oil and a smidge of salt and pepper. I realized after I took this picture that I had 2 kinds of breadcrumbs out. I don’t know why. But, don’t be confused by that. You don’t need 2 kinds of breadcrumbs. I just need to pay more attention when I am taking pictures. Sheeeesh.
Preheat the oven to 400 degrees. Thaw the spinach and wring as much liquid out as you can. I usually put mine in a colander and squeeze it until it is pretty dry. I have to admit that I hate wringing out spinach. You end up with a small ball of green stuff that really doesn’t look all that appetizing. However, you want to use it in this recipe. It really does add something special.
Remove the ground turkey from the roll and put in a large bowl. Make a well in the middle. Add the remaining meatball ingredients.
Take off any rings that you are wearing and mix with your hands until everything is incorporated evenly. Really get in there and squish the ingredients together.
Divide the meat mixture into 12 large meatballs. I make a loaf and divide it in half. Divide those 2 loaves in half again. Each portion can then be formed into 3 balls. Don’t feel bad if they are not all exactly the same size. Just do your best. Mine are never perfect either and I’ve made these dozens of times. Place the meatballs on a rimmed baking sheet that has been lined with parchment paper. Drizzle the meatballs with a little bit of olive oil. I am bad at drizzling. I always get too much on some and not enough on others. Sigh.
Bake for 25 minutes. When you remove them from the oven you can cut one in half to check for doneness. It should no longer be pink in the middle at all.
While the meatballs are baking you can make the sauce. If you choose to make this white sauce, you will need a drizzle of olive oil, unsalted butter, ½ cup finely chopped onion, flour, milk, chicken broth, shredded Italian cheese blend, a pinch of nutmeg and parsley if you want to fancy it up a bit.
Heat a medium saucepan over medium heat for a couple of minutes. Add a drizzle of olive oil to the pan and then add the butter. After the butter has melted add the chopped onions. Cook for 3 – 4 minutes until translucent and then whisk in the flour. Cook this for 1 minute, whisking constantly. Add the milk and chicken broth. Bring this mixture to a boil over medium heat, stirring frequently. When the milk mixture begins to boil remove it from the heat and add in the Italian cheese blend. Stir well until the cheese is all melted and blended in. Season to taste with salt, pepper and a pinch of nutmeg.
Place the turkey meatballs on serving plates alone or over pasta. Drizzle with some of the white sauce and garnish with parsley (if using).
Alternately, serve them up with your favorite marinara or even a jarred alfredo sauce.
Add a nice buttery croissant or some crusty garlic bread. Mangia!
Jumbo Turkey and Spinach Meatballs
These giant meatballs are very juicy and flavorful. The addition of spinach adds color and nutrients. The addition of cheese adds a wonderful flavor and creaminess. The white sauce is smooth and cheesy, a perfect complement to the turkey.
Ingredients
- For the meatballs:
- 1 box (9 or 10 ounces) frozen chopped spinach
- 3 pounds ground turkey (all white or mixed)
- 1/2 cup finely chopped sweet onion
- 2 teaspoons minced garlic
- 1 large egg
- 1/4 cup milk
- 3/4 cup plain breadcrumbs
- 1/2 cup grated parmesan or parmesan cheese blend
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Olive oil for drizzling (about 1/4 cup)
- For the sauce:
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 1/2 finely chopped onion
- 4 Tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded Italian cheese blend
- 3 cups milk
- Salt and pepper to taste
- Pinch of nutmeg (1/8 teaspoon or less)
Directions
- Step 1 Preheat the oven to 400 degrees.
- Step 2 Place the ground turkey in a large bowl. Make a well in the middle.
- Step 3 Add the remaining meatball ingredients. Mix with your hands until everything is incorporated evenly.
- Step 4 Divide the meat mixture into 12 large meatballs.
- Step 5 Place the meatballs on a rimmed baking sheet that has been lined with parchment paper.
- Step 6 Drizzle the meatballs with a little bit of olive oil.
- Step 7 Bake for 25 minutes or until no longer pink in the middle.
- Step 8 While the meatballs are baking you can make the sauce.
- Step 9 Add the olive oil to the pan and then add the butter.
- Step 10 After the butter has melted add the chopped onions. Cook for 3 – 4 minutes until translucent.
- Step 11 Whisk in the flour. Cook this for 1 minute, whisking constantly.
- Step 12 Add the milk and chicken broth. Bring this mixture to a boil over medium heat, stirring frequently.
- Step 13 When the milk mixture begins to boil remove it from the heat and add in the Italian cheese blend. Stir well until the cheese is all melted and blended in.
- Step 14 Season to taste with salt, pepper and a pinch of nutmeg.
- Step 15 Place the turkey meatballs on serving plates alone or over pasta.
- Step 16 Drizzle with some of the white sauce and garnish with chopped parsley (if using).
