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Ingredients
- 1 medium onion, cut into chunks
- 2 large cloves garlic, smashed and peeled
- 2 tsp freshly grated lemon zest
- 2 Tbsp chopped fresh rosemary (or 1 1/4 tsp dried) divided
- 1 lb 93%-lean ground turkey
- 3/4 cup fresh breadcrumbs, preferably whole-wheat
- 1/3 cup freshly grated Parmesan
- 3/4 tsp kosher salt, divided
- 1/4 tsp freshly ground pepper, plus more to taste
- 1/4 cup all-purpose flour
- 2 tsp extra-virgin olive oil
- 1/2 cup dry white wine (or substitue more chicken broth)
- 1 14-oz can reduced sodium chicken broth
- 4 tsp lemon juice
- 1 Tbsp butter
Directions
- Place onion, garlic, and lemon zest in a food processor. Add 1 Tbsp fresh rosemary (or 1 tsp dried) and pulse just until the mixture is finely and evenly chopped, but not mushy.
- Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 tsp salt, and pepper until combine.
- Use a generous 2 Tbsp each to shape the mixture into 12 meatballs (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.
- 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.
- 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 a return the meatballs to the pan, along with the remaining rosemary.
- Cover and 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 and cook until reduced to 1 cup, 4 to 8 minutes.
- Whisk lemon juice and 1 Tbsp of reserved flour in a small bowl (discard any remaining flour). Whisking constantly, add the flour mixture to the sauce along with the butter and the remaining salt (1/4 tsp).
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 90 | 35% |
| Total Fat 10.22g | 13% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 829mg | 35% |
| Potassium 220mg | 6% |
| Total Carbs 27.12g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.93g | 2% |
| Protein 9.97g | 16% |
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