Sunday, April 22, 2012

Make Ahead Sunday: Turkey Spinach Meatballs & Pasta w. Gorgonzola Cream Sauce

pictured here as an appetizer
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 box frozen spinach, defrosted and drained
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1/4 cups milk
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
Preheat oven to 400 degrees F.
Combine all and mix well. Form into 36-40 1 inch balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 30 minutes, or until cooked through.

1 Tbsp butter
2 garlic cloves, minced
1 1/2 Tbps flour
2 cups chicken stock (I like to use the broth from the canned chicken I used to make the chicken salad, it makes the best sauces)
2 cups heavy cream
6-8 oz crumbled gorgonzola (I like Stella)
s& p to taste
1 1/2 lbs pasta if you're serving as an entree (cooked according to package directions) - penne, rotini or something similar - SERVES 8-10

Melt butter.  Add garlic and saute 30 seconds.  Add flour and stir to combine - about 30 seconds.  Slowly whisk in chicken broth and cream.  Let simmer until thickened (about 5 minutes).  Watch closely so that it does not boil over.  Add cheese to melt.  Remove from heat.  You can serve over meatballs as an appetizer or serve over pasta with meatballs as a meal.  Spoon over the meatballs/pasta then top with chopped parsley and parmesan.

served as an entree

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