Turkey Meatballs with Lemon and Rosemary Gravy
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup dry white wine
- 1/4 cup freshly grated parmesan cheese
- 4 teaspoons lemon juice
- 1/2 tablespoon onion powder
- 3 large cloves garlic peeled
- 1 pound extra lean ground turkey (96% lean)
- 2 tablespoons chopped fresh rosemary
- 3 teaspoons freshly grated lemon zest
- 1/2 original fiber one cereal
- 1 medium onion roughly chopped
- 1/4 cup liquid egg substitute
- 1/4 cup whole wheat flour
- 1 tablespoon reduced fat butter (i used brummel and brown)
- 1 1/2 cup fat free chicken broth
- Carbohydrate 15.1132456055328 g
- Cholesterol 95.084493075 mg
- Fat 11.7130147954988 g
- Fiber 2.8214186452215 g
- Protein 24.883420769367 g
- Saturated Fat 3.73776812365388 g
- Serving Size 1 1 Serving (277g)
- Sodium 550.792911795924 mg
- Sugar 12.2918269603113 g
- Trans Fat 1.36603667791107 g
- Calories 269 calories
Step-by-step
- In a food processor, combine cereal, salt, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency.
- Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary 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, egg substitute and Fiber One 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.)
- Spray a large nonstick skillet with not fat cooking spray and place 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 to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add chicken 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 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 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. Serve the sauce over the meatballs.
How many batches can this skillet handle before the temperature drops and sticking begins? Doubling this recipe requires two separate pans or cooking in succession, because overcrowding a skillet drops the surface heat and causes the meat to steam instead of brown. Extra lean ground turkey contains very little natural fat, meaning the exterior relies entirely on that initial dusting of whole wheat flour and a hot surface to build color.
Scaling and Pan Management
When adjusting quantities, maintain the proportion of pan liquid to surface area so the reduction step functions correctly. Wine deglazes the pan by dissolving fond, which contributes savory depth to the final gravy. If doubling the sauce, widen the pan rather than deepening it to ensure the liquid reduces to one cup within the specified four to eight minute window. Whisking the flour and lemon juice together before adding them to the simmering broth prevents lump formation. Reheated leftovers maintain their structure well when stored in an airtight container for up to three days, though the gravy may thicken further in the refrigerator and require a splash of water during warming.- Ensure the skillet reaches medium-high heat before adding coated meatballs to prevent the flour coating from gumming up.
- Scrape the bottom of the pan thoroughly during the wine reduction stage to incorporate all browned fond into the gravy.
- Whisk continuously when incorporating the flour-lemon mixture to guarantee a smooth, uniform sauce consistency.
