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Monday, December 30, 2013

Lemon Rosemary Turkey Meatballs

Now that the Christmas season is drawing to a close it is time to recover from the less than healthy snacking and eat a bit more healthy again.  Tonight I tried out these meatballs with a small side of wild rice and some fresh veggies.  It tasted so good to be having a delicious healthy home cooked meal again.  These meatballs could be served with pasta.  After making and tasting them I think they would go perfect with a nice big Greek salad.  Whatever you choose to serve them with they will be delicious!

1/4 c. finely chopped onion
2 cloves garlic, minced
2 t. lemon zest
2 T. chopped fresh rosemary
1# ground turkey
3/4 c. bread crumbs
1/3 c. grated Parmesan cheese
1/2 t. salt
1 t. lemon pepper
1/4 c. flour
2 T. olive oil
1/2 c. white wine
14 oz. chicken broth
4 t. lemon juice
1 T. butter

Combine onion, garlic, lemon zest, bread crumbs, 1 T. of the rosemary, Parmesan cheese, salt, lemon pepper and turikey.  Put the flour into a shallow bowl.  Heat olive oil in a large saucepan. Roll the turkey mixture into large meatballs, roll each meatball in the flour and place in saucepan.  Cook meatballs for about 5 minutes per side.  Add wine,  chicken broth, and rosemary.  Cook for 10 minutes,   Mix lemon juice into the remaining flour and whisk together.  Then whisk this mixture into the broth.  Cook until sauce thickens.

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