![[NEW] Lemon-rosemary Meatballs](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126803672.jpg)
Ingredients
- 1 medium onion, diced 2 large cloves garlic, crushed 2 teaspoons lemon zest 2 tablespoons fresh rosemary 1 pound 93%-lean ground turkey 3/
- 4 cup whole wheat breadcrumbs 1/
- 4 cup Parmesan cheese 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/
- 4 cup whole-wheat flour 2 teaspoons olive oil 2 1/
- 4 cups low-sodium chicken broth 4 teaspoons fresh lemon juice
Tip: Screenshot this list for easy reference while shopping
Instructions
- In a food processor, pulse onion, garlic, lemon zest and half of the rosemary until finely chopped.
- Combine mixture with turkey, breadcrumbs, cheese, salt and pepper. Shape the mixture into 12 2-tablespoon meatball. Roll lightly in flour to coat and save remaining flour.
- Heat oil in a large, nonstick skillet over medium heat. Add meatballs and cook until brown, 3 to 5 minutes. Transfer to a plate.
- Add 1/4 cup of broth to the skillet, increase heat to medium-high and cook until almost evaporated, scraping in browned bits. Add remaining broth and bring to a boil. Reduce to a simmer and return the meatballs to the pan, along with the remaining rosemary. Cover and simmer until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
- Bring the sauce to a boil and cook until reduced to 1 cup. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl. Whisking vigorously, add the flour mixture to the sauce. Simmer, whisking, until slightly thickened. Strain the sauce through a fine-mesh sieve and serve over the meatballs.
