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Meatball: Turkey Meatballs in Wine Mushroom Sauce

Source of Recipe

unknown


List of Ingredients

1 egg white
1 cup soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons skim milk
1/2 teaspoon salt
1/4 teaspoon dried thyme, crushed
1 dash pepper
1 pound ground turkey
2 cups sliced fresh mushrooms
1/4 cup thin sliced onion, separate into rings
1 cup water
2 tablespoons cornstarch
1 tablespoon instant chicken bouillon granules
1/3 cup white wine
2 tablespoons chopped parsley
2 cups hot cooked egg noodles


Recipe

In a medium mixing bowl stir together egg white, soft bread crumbs, chopped onion, skim milk, salt, thyme and pepper. Add raw turkey. Mix well. Shape into 1 inch meatballs. Spray 13x9x2 inch baking pan with nonstick spray. Place meatballs in the baking pan. Bake uncovered at 350ºF for 30 minutes. Drain any juices. Cool Meatballs, cover and chill in refrig. for 2 to 24 hours. (I only chilled in refrigerator for about an hour-if that) Spray a cold large skillet with nonstick spray. Add mushrooms and sliced onion ringlets. Cook until tender. In measuring cup, stir together water, cornstarch and bouillion grandules. Add cornstarch mixture to mushroom mixture in skillet. Cook and stir till thickened and bubbly. Add chilled meatballs and wine. Toss. Heat through. Stir in parsley. Serve over hot cooked noodles.