Time: 30 min.
Complexity: easily
Servings: 4

Florentine meatballs differ from classic meatballs in that some of the ground meat is replaced with spinach. This adds juiciness and tenderness. These meatballs are also much healthier, containing more fiber and, when paired with ground turkey, as in this recipe, practically diet-friendly. This is the perfect dish for kids who love cutlets and meatballs but don't like eating healthy spinach on its own. Florentine meatballs are baked in the oven and served with a cheese sauce (the recipe for which is also provided below) and fresh herbs.

Ingredients:

• 1 package frozen spinach, thaw in the microwave
• 0.6 kg ground turkey breast
• 1 medium onion, finely chopped, divided
• 3 cloves garlic, chopped
• 1 large egg
• 1 and 3/4 cups milk, divided
• 3/4 cup breadcrumbs
• 0.5 tbsp. grated parmesan
• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 1 cup chicken broth
• 1 package (280 g) grated provolone cheese or Italian cheese mix
• 0.5 tsp. grated nutmeg
• 1/4 cup chopped parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, ground turkey, onions, garlic, eggs, milk, breadcrumbs, Parmesan cheese, butter, premium flour, bouillon, provolone cheese, nutmeg, parsley

We recommend

Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Wrap the thawed spinach in a kitchen towel and squeeze out the excess water. Place the minced meat in a bowl and make a well in the center. Add the spinach, onion (reserving 3 tablespoons), all the garlic, 1 large egg, and about 1/4 cup of milk. breadcrumbs, grated Parmesan, salt, and pepper. Mix well. Form 12 large balls and drizzle with olive oil. Place on a nonstick baking sheet and bake for 20 minutes or until tender.
Step 3
• While the meatballs are in the oven, heat a small saucepan over medium heat. Add a splash of olive oil and 2 tablespoons (30 g) of butter. Melt the butter, add the reserved finely chopped onion and cook for 2 minutes, then stir in the flour. Cook for 1 minute, then stir in 1 1/2 cups of milk and 1 cup of broth. Bring the liquid to a boil, then stir in the grated provolone or Italian cheese blend. Season with salt, pepper, and a sprinkle of nutmeg. Reduce the heat to low.
Step 4
• Place 3 meatballs on each plate, pour sauce over them and sprinkle with parsley.

Votes: 4