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Lemon-Rosemary Turkey Meatballs




Source of Recipe


Bernice


List of Ingredients




Lemon-Rosemary Turkey Meatballs


1 medium onion, cut into chunks
2 large garlic cloves, smashed & peeled
2 teaspoons fresh grated lemon zest
2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
1 lb 93% lean ground turkey
3/4 cup fresh breadcrumbs, preferably whole wheat (see TIP)
1/3 cup freshly grated parmesan cheese
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 cup all purpose flour
2 teaspoon extra virgin olive oil
1/2 cup dry white wine (or substitute more chicken broth)
1 - 14 oz can reduced-sodium chicken broth
4 teaspoons lemon juice
1 tablespoon butter

Recipe




Place the onion, garlic & lemon zest in a food processor.

Add 1 tablespoon of the fresh rosemary (or 1 teaspoon dried rosemary) & pulse just until the mixture is finely & evenly chopped (but not mushy).

Transfer the mixture to a medium bowl & gently mix in the turkey, breadcrumbs, parmesan, 1/2 teaspoon of salt & pepper combined.

Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inch in diameter).

Place the flour in a shallow dish & roll the meatballs in it to lightly coat them. (Reserve the remaining flour.)

Heat the oil in a large non-stick skillet over medium-high heat.

Reduce the heat to medium, add the meatballs & cook, turning once, until they are brown; 3 to 5 minutes total.

Transfer the meatballs to a plate.

Add the wine (or 1/2 cup of chicken broth) to the pan, increase the temperature to medium-high & cook, scraping up any browned bits, until the liquid is almost evaporated; 1 to 3 minutes.

Add the can of broth & bring to a boil.

Reduce the heat to maintain a simmer & return the meatballs to the pan, along with the remaining 1 tablespoon of rosemary (or 1/4 teaspoon dried).

Cover & 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 & cook until reduced to 1 cup; 4 to 6 minutes.

Whisk the lemon juice & 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour).

Whisking constantly, add the flour mixture to the sauce mixture along with the butter & the remaining 1/4 teaspoon of salt.

Simmer, whisking, until slightly thickened; 1 to 2 minutes.

Strain the sauce through a fine-mesh sieve.

Serve the sauce over the meatballs.