Ingredients:
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Directions:
Clean spinach and remove tough stems. Save 2 leaves per serving for garnish. Chop and measure 6 cups of spinach (for 4 servings).
Heat 1 Tbsp of butter in large skillet. Saute spinach until liquid has evaporated. Allow to cool.
In large bowl, mix turkey, Parmesan, ricotta, garlic, salt, pepper and nutmeg. Mix until just combined. Add spincah and egg yolks and thoroughly combine.
Make 4 meatballs per person. Slightly dust them with flour and place on parchment paper lined sheet. Place sheet in 200 oven to warm.
Put 1.5 Tbsp of butter and 1 Tbsp olive oil in skillet. Brown meatballs until juices run clear (165 degrees). Set aside and keep warm.
Put remaining fat in skillet and swirl. Add Marsala and scrape up browned bits. Stir in 2 Tbsp of flour and cook, stiring briskly for 5 minutes. At stock and mix uptil smooth. Add cream and cook until sauce coats the back of a spoon.
Cook pasta and drain. Divide among plates and top with meatballs and sauce. |
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