In truth, though, these meatballs are quite different from the original. Other than the turkey and spinach I took quite a few liberties (more than I did earlier this year, when I shared my first adaptation). They are both dairy and gluten-free, which makes them a bit soft. Don't expect perfectly round meatballs, but once they bake they hold together just fine.
The sauce shown is not 100% paleo, as I adapted the Rachael Ray cheese sauce using Daiya dairy-free cheese. I am including my recipe, but if you want a sauce that is totally paleo-compliant, you could try my nacho cheese sauce, tweaking with the seasoning to make it more Italian than Tex-Mex.
I enjoyed tonight's meatballs and sauce over zucchini noodles. You could skip the noodle substitute, or go with cauliflower rice or spaghetti squash.
one whole garlic bulb
2 cups fresh spinach, chopped
1.5 lbs. ground turkey
1 large egg
1 1/4 cups non-dairy milk, divided
3 tbs. ground flax
Coarse salt and black pepper
1 tbs. olive oil, plus more for drizzling
2 tbs. butter
1 minced shallot
2 tbs. gluten-free flour
3/4 cup chicken broth
1.5 cups Daiya shredded mozzarella
salt & pepper
fresh ground nutmeg, to taste