Q1: What does "Florentine style" mean in cooking?

In culinary terms, "Florentine" (or à la Florentine ) is a French term indicating a dish is prepared "in the style of Florence," Italy. It almost always means that the dish features cooked spinach, which is often paired with a creamy sauce, like in classic Eggs Florentine or this meatball recipe.

Q2: How do I get all the water out of the frozen spinach?

This is the most critical step for this recipe! After defrosting the spinach (a minute or two in the microwave works well), place the warm spinach in the center of a clean, dry kitchen towel (a "tea towel" is perfect). Gather the towel into a bundle and twist and squeeze it over the sink as hard as you can until no more green liquid drips out. You'll be amazed at how much water comes out!

Q3: My cheese sauce is grainy. What did I do wrong?

A grainy cheese sauce is usually caused by the cheese overheating and breaking. The fat separates from the proteins. To prevent this, always turn the heat down to the lowest possible setting before you add the cheese. Add the cheese gradually, and stir until it melts smoothly. Never let a cheese sauce boil.

Q4: What should I serve with Florentine Meatballs?

These meatballs and their rich sauce are quite satisfying on their own. For a more substantial meal, they are fantastic served over creamy polenta, egg noodles, or even mashed potatoes to soak up the delicious sauce. A simple side of steamed asparagus or a fresh green salad would also be a perfect accompaniment.

Q5: Can I use fresh spinach instead of frozen?

Yes, but you will need a lot of it. It takes about 1 to 1.5 pounds of fresh spinach to equal one 10-ounce box of frozen spinach once cooked. You would need to cook the fresh spinach down in a pan until it is completely wilted, then let it cool and squeeze it dry just like the frozen spinach. Using frozen spinach is a significant time-saver for this recipe.

Elegant & Easy Florentine Meatballs Recipe

A recipe for ‘Florentine’ style meatballs, which feature ground turkey mixed with spinach, onion, garlic, breadcrumbs, and Parmesan cheese. The meatballs are formed into large balls and roasted in the oven until cooked through. They are served topped with a rich and creamy béchamel-style sauce made with a roux, milk, chicken stock, and melted provolone or a blend of Italian cheeses, seasoned with a hint of nutmeg.

Author: Grace
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting, Making a Sauce
Cuisine: Italian-American

Ingredients

Scale

1 box frozen spinach, defrosted
1 1/3 pounds ground turkey breast
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses
1/2 teaspoon freshly grated nutmeg
1/4 cup parsley leaves, chopped

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Instructions

Preheat the oven to 400°F.
Prepare the Meatballs: Squeeze the defrosted spinach in a clean kitchen towel to wring out as much liquid as possible.
In a large bowl, place the ground turkey. Add the dry spinach, all but 3 tablespoons of the chopped onion, all of the chopped garlic, the egg, about 1/4 cup of the milk, the bread crumbs, and the grated Parmesan. Season with salt and pepper.
Mix the ingredients well and form the mixture into 12 large meatballs.
Arrange the meatballs on a nonstick cookie sheet and drizzle them with extra-virgin olive oil.
Roast for 20 minutes, or until cooked through.
Make the Cheese Sauce: While the meatballs are roasting, heat a small sauce pot over medium heat. Add a drizzle of olive oil and the 2 tablespoons of butter.
Once the butter is melted, add the remaining 3 tablespoons of finely chopped onion and cook for 2 minutes.
Whisk in the flour and cook for 1 minute to create a roux.
Gradually whisk in the remaining 1 1/2 cups of milk and the 1 cup of chicken stock. Bring the liquid to a boil, then stir in the shredded provolone or Italian cheese blend.
Season the sauce with salt, pepper, and nutmeg. Reduce the heat to the lowest setting to keep warm.
Serve: Place 3 roasted meatballs on each dinner plate and top with the warm cheese sauce. Garnish with chopped parsley.

Notes

It is very important to wring the defrosted spinach very dry to prevent the meatballs from being watery.
The cheese sauce starts with a classic roux (butter and flour) which acts as a thickener.
The meatballs are roasted in the oven, which is an easier and less messy alternative to pan-frying.

Nutrition

Serving Size: 3 meatballs with sauce
Calories: 800-950
Sugar: 10-15 g
Sodium: 1500-1800 mg
Fat: 50-65 g
Saturated Fat: 25-35 g
Trans Fat: 0 g
Carbohydrates: 25-35 g
Fiber: 3-5 g
Protein: 55-65 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/elegant-easy-florentine-meatballs-recipe/