CHICKEN MEATBALLS RACHAEL RAY RECIPES

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• For the meatballs, heat the oven to 400°F, with rack at center
• To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg
• Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil
• Roast about 18 minutes, then add to sauce (see below)
• For the sauce, heat butter and EVOO in saucepot over medium heat
• Add shallots and garlic, season with salt and pepper and soften a couple minutes
• Add sherry and reduce by half, 7 to 8 minutes
• Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes
• Stir in jelly and zest, then strain or pass through a sieve
• Place meatballs in bowl or serving dish
• Brush with sauce and pass remainder at table
• Puddle up some mashed potatoes on plate or in shallow bowl and make a well
• Add meatballs and pass sauce