1.Preheat 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, 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 turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2.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.
3.Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 375 (32%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 301.3mg||93 %|
|Sodium 3447mg||119 %|
|Potassium 1183.4mg||31 %|
|Total Carbohydrate 116.1g||34 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 107.6g|
|Protein 77.9g||111 %|
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Calories per serving: 1168
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