Recipe
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium sweet yellow onion, finely diced | ||
| 3 large cloves garlic, minced | ||
| Zest and juice of a medium lemon | ||
| 2 tbsp. finely chopped fresh rosemary | ||
| 1 lbs. 93% lean ground turkey | ||
| ¾ c. Hy-Vee whole wheat bread crumbs | ||
| ⅓ c. grated fresh Parmesan cheese, plus extra for garnish | ||
| ½ tsp. black pepper | ||
| 2 tsp. extra-virgin olive oil | ||
| ½ c. dry white wine | ||
| 1 c. low-sodium chicken broth | ||
| ¾ c. water | ||
| 1 ½ tbsp. all-purpose flour | ||
| 1 tbsp. butter | ||
| Parsley, for garnish |
Directions
- Add onion, garlic, lemon zest and rosemary to a medium bowl with turkey, bread crumbs, Parmesan and black pepper. Gently mix to combine. Roll into tablespoon-sized meatballs.
- Add olive oil to a large nonstick skillet over medium heat. Add meatballs to the skillet, turning to brown all sides, 4 to 6 minutes. Transfer to a plate.
- To make sauce, increase the heat to medium-high and add wine to the skillet, scraping the browned bits. Cook 2 to 3 minutes.
- Stir in chicken broth and water and bring to a boil. Reduce heat to medium-low and return meatballs to pan. Simmer for 10 minutes. Transfer meatballs to a serving bowl.
- Return the sauce to a boil and gently boil until sauce is reduced to 1 1/2 cups, about 6 minutes. Whisk lemon juice and flour into sauce, making sure to whisk constantly for 2 minutes. Reduce heat to a simmer and whisk in butter to finish.
- Serve sauce over meatballs and garnish with fresh shredded Parmesan cheese and parsley.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Sodium: 450mg
- Total Carbohydrates: 20g
- Protein: 23g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 15%