Prep 20 mins
Cook 15 mins
Oh,Boy! Is this good! (at least WE thought so...)From Cooking Light - 2000. I did make a few changes - you may want to too, who knows? I used a pound of turkey breast, didn't use fresh bread crumbs - about a half a cup of dry, doubled the sauce, and I used chicken broth in place of the wine.I also threw the meatballs in the sauce after I had made that, to cook them a bit more.Very good! Try it! (cooking times are approximate)
- 1⁄2 lb ground turkey breast
- 3⁄4 cup finely chopped onion
- 3⁄4 cup fresh breadcrumb
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 garlic cloves, crushed
- 1 large egg white
- cooking spray (I used olive oil myself, instead of the spray)
- 1⁄2 cup dry white wine
- 1⁄2 cup chopped green onion
- 1⁄2 cup heavy cream
- 1⁄4 cup grated fresh parmesan cheese
- 2 tablespoons water
- 5 cups hot cooked fettuccine (about 10 ounces uncooked)
- For meatballs:.
- Combine first 8 ingredients in a bowl. Shape mixture into balls.
- Place a large non-stick skillet coated with cooking spray over medium-high heat until hot.
- Add meatballs, browning on all sides.
- Remove meatballs from pan.
- Add wine and green onions to pan, scraping pan to loosen any brown bits: cook 2 minutes.
- Add cream, cheese, and water: reduce heat to medium and cook 3 minutes, stirring frequently.
- Add pasta, and cook 1 minute, tossing to coat.
- Place pasta on each of 4 plates and top with meatballs.
- Dig in!
I am sorry it took me so long to make this because we enjoyed it very much. I added some green onion to the meatballs as well as the sauce and some crushed red pepper flakes. I served this over fettuccini pasta and it was very good. This was made for MEP.
We thought so too! Very good, that is! I used ground chicken, but otherwise as directed for an excellent supper. I doubled the sauce as suggested, but next time I will double that again, we do like plenty of sauce. (I used the wine). I also slightly sauteed the chopped onion before adding it to the meatballs, and, as MEP did, allowed the meatballs to warm in the sauce. Excellent! A keeper! Made in fond remembrance of HEP MEP