Adapted by Eileen Brys, Brys Estate Vineyard & Winery
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Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey (Eileen prefers to use 1 1/2 pounds ground beef and 1 pound ground pork)
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
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 broth
1 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg
14 cup chopped flat-leaf parsley
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Preheat the oven to 400 degrees. Wring the spinach dry in a clean paper towels.  Place the ground meat in a large bowl and make a well in the middle of the meat. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the meat mixture into 12 large balls, arrange on a non-stick baking sheet and drizzle with EVOO. Roast for 25 minutes. Â
Or Eileen's adaption is to make bite size meatballs to use withÂ
spaghetti or as an appetizer. If making smaller meatballs, brown in a skillet sprayed with olive oil Pam and brown on all sides, then cook for ten minutes until done.
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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 of milk and the broth.  Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
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Place 3 large meatballs on each of 4 dinner plates and drizzle with the sauce, garnish with the parsley and serve with your favorite pasta. Or Eileen's adaption as an appetizer – put in a chafing dish and drizzle the sauce over and mix slightly.
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