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    You are in: Home / Recipes / Lemon-Rosemary Turkey Meatballs Recipe
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    Lemon-Rosemary Turkey Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    HoosierBuckeye's Note:

    From EatingWell.com, retrieved 1/1/11, I will serve with whole-wheat pasta. 4 servings, 3 meatballs & about 1/4 cup sauce each

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place 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).
    2. 2
      Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.).
    3. 3
      Heat 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.
    4. 4
      Add wine (or 1/2 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 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
    5. 5
      Bring 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 1/4 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.

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    Nutritional Facts for Lemon-Rosemary Turkey Meatballs

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.3
     
    Calories from Fat 168
    40%
    Total Fat 18.7 g
    28%
    Saturated Fat 6.5 g
    32%
    Cholesterol 104.5 mg
    34%
    Sodium 762.5 mg
    31%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.1 g
    12%
    Protein 28.9 g
    57%

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