Sunday, 30 March 2014

How to Make Homemade Italian Turkey Meatballs at Home

Healthier than beef or pork meatballs and yet filled with flavor and wonderful texture, Italian turkey meatballs is flavored with aromatic spices and smothered in Parmigiano-Reggiano and Provolone cheese.

These meatballs make a fancy easy appetizers or hors d’ oeuvres served with toothpicks inserted. They also make a satisfying meal with Italian bread and can be toped over pasta or rice. Pair this with a lovely Pinot Noir or Burgundy red wine, or if you prefer white wine, Pinot Gris or Chardonnay will work fine.

In this appetizer recipes, ground turkey is combined with spinach, onions, garlic, egg, milk, bread crumbs, and Parmigiano-Reggiano cheese and seasoned with salt and pepper then shaped into balls. The turkey meatballs are fried in hot olive oil. A sauce made with butter, flour, chicken stock, Provolone cheese, and nutmeg is served together with the meatballs and the healthy recipes is garnished with fresh parsley.

10 oz. frozen spinach, defrosted
4 lbs. ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 large egg
1 ¾ cups milk
¾ cup bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Sea salt
Freshly ground pepper
Olive oil
2 tablespoons butter
2 tablespoons all purpose flour
1 cup chicken stock
10 oz. shredded Provolone cheese
½ teaspoon freshly grated nutmeg
Parsley (optional)

Preparation Instructions

1. Preheat the oven to 400 degrees F.

2. Place the spinach between two clean kitchen towels and press down to remove excess water.

3. In a large bowl, stir together the turkey and spinach. Add all but 3 tablespoons of the onion and mix well. Add the garlic, egg, ¼ cup of milk, bread crumbs, Parmigoamo cheese, salt, and pepper and mix well. Shape this mixture into 12 balls. Drizzle a little oil over the meatballs and place them on a nonstick baking sheet. Bake for 20 minutes.

4. In the meantime, place a little oil in a saucepan over medium heat. Add the butter. Once the butter melts, add 3 tablespoons of onion and cook until translucent. Add the flour. Whisk until blended, cooking for 1 minute. Add 1 ½ cups milk and the stock, whisking in. Bring to a boil. Add the Provolone cheese. Season with salt and pepper. Add the nutmeg. Reduce heat to low and stir until the cheese melts. Keep warm.

5. To serve, place 3 meatballs on each dish and serve with sauce on the side. Garnish with parsley, if desired.

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