Labadie Recipe Database

Name Lemon Rosemary Turkey Meatballs Number of People 4 List of Ingredients 1 medium onion, cut into chunks 2 large cloves garlic, smashed and peeled 2 tsp. freshly grated lemon zest (1 lemon) 2 T chopped fresh rosemary or 1 1/4 tsp dried, divided 1 lb. 93% lean ground turkey 3/4 cut fresh breadcrumbs, preferably whole-wheat (see Tip) 1/3 cup freshly grated Parmesan cheese 3/4 tsp. kosher salt, divided 1/4 tsp. freshly ground pepper, plus more to taste 1/4 cup all-purpose flour 2 tsp. canola oil 1/2 cup dry white wine (or substitute chicken broth) 14 oz. reduced-sodium chicken broth 4 tsp. lemon juice (about 1 lemon) 1 T butter Description Place onion, garlic and lemon zest in a food processor.  Add 1 T fresh rosemary (or 1 tsp. dried) and pulse just until mixture is finely and evenly chopped (but not mushy). Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 tsp. salt and pepper until combined.  Use a generous 2 T each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter; 50 grams or 1.8 oz.)).  Place flour in a shallow dish and roll the meatballs in it to lightly coat.  (Reserve the remaining flour.) Heat oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total.  Transfer to a plate. Add wine (or 1/2 cup broth), to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes.  Add the can of broth and bring to a boil.  Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 T fresh rosemary (or 1/4 tps. dried).  Cover and cook until the meatballs are cooked through, 8 to 10 minutes.  Remove the meatballs to a serving bowl. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes.  Whisk lemon juice and 1 T of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 tsp. salt.  Simmer, whisking, until slightly thickened, 1 to 2 minutes.  Strain the sauce through a fine-mesh sieve.  Serve the sauce over the meatballs. Time 50 minutes Difficulty (1-5) 2 Notes Thyme can be used  instead of rosemary.  Serve with whole-wheat pasta or mashed potatoes (mashed potatoes would be wonderful). Per serving:  346 calories, 15 g fat (5 g saturated), 78 mg cholesterol, 20 g carbohydrates, 29 g protein,2 g fiber, 641 mg sodium, 446 mg potassium One slice of bread makes approximately 1/2 cup fresh breadcrumbs. Image