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Lemon-Rosemary Turkey Meatballs
“Lemon and rosemary flavor both these turkey meatballs and their velvety-rich sauce. Thyme can be used instead of the rosemary if you prefer. Serve with whole-wheat pasta or mashed potatoes.”
1 medium onion, cut into chunks
2 large cloves garlic, smashed and peeled
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh rosemary or 1¼ teaspoons dried, divided
1 pound 93%-lean ground turkey
¾ cup fresh breadcrumbs, preferably whole-wheat (see Tip)
⅓ cup freshly grated Parmesan cheese
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper, plus more to taste
¼ cup all-purpose flour
2 teaspoons extra-virgin olive oil
½ cup dry white wine (or substitute more chicken broth)
1 14-ounce can reduced-sodium chicken broth
4 teaspoons lemon juice
1 tablespoon butter
1Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).
2Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, ½ teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1½ inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
3Heat 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.
4Add wine (or ½ 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 tablespoon fresh rosemary (or ¼ teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
5Bring 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 tablespoon 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 ¼ teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh breadcrumbs.