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Super-Size Turkey Meatballs with Spinach and Cheese

These Super-Sized Turkey Meatballs with Spinach and Cheese are not your average meatball. Nope, we’re talking giant, hearty, and packed with flavor that’ll make you want to skip the “small plate” and dive straight into the main event. We're talking turkey meatballs so large, you might need to get a bigger plate—and don’t even get us started on that creamy provolone sauce. With spinach and cheese in every bite, you’ll be feeling like you just discovered the secret to life. This dish is here to shake up your regular meatball routine and take it to the next level. So, yes, they’re super size, but in the best way possible. Grab a fork and get ready to devour.

Ingredients

  • 1 box frozen chopped spinach (10 ounces), thawed

  • 2 1/2-2 2/3 pounds ground turkey breast

  • 1 medium onion, finely chopped, divided

  • 3 garlic cloves, chopped

  • 1 large egg

  • 1 3/4 cups milk, divided

  • 3/4 cup breadcrumbs (3 handfuls)

  • 1/2 cup freshly grated Parmigiano Reggiano cheese

  • 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 stock

  • 1 cup shredded provolone cheese or Italian cheese blend (8 ounces)

  • 1/2 teaspoon freshly grated nutmeg (eyeball it)

  • 1/4 cup flat leaf parsley (a handful), chopped

Directions

Pre-heat 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, garlic, egg, 1/4 cup milk, breadcrumbs 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. 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 milk and the stock. Bring the liquid to a boil, then stir in the provolone. Season the sauce, to taste, with salt, pepper and nutmeg. Place three turkey meatballs on each of four dinner plates and drizzle with the sauce; garnish with the parsley and serve.