Lemon Italian Turkey Meatballs

Lemon Italian Turkey Meatballs

Ingredients:

• 1 medium onion, cut into chunks
• 2 large cloves garlic, smashed and peeled
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped Italian Spices, mix of oregano and thyme
• 1 pound 93%-lean ground turkey
• 3/4 cup fresh wheat bran
• 1/3 cup freshly grated Mozzarella cheese
• 1/4 teaspoon pink sea salt
• 1/4 teaspoon freshly ground paprika
• 1/4 cup all-purpose organic flour
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine (or substitute more chicken broth)
• 14-ounce chicken broth
• 4 teaspoons lemon juice
• 1 tablespoon unsalted butter

Directions:

1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon of oregano and thyme mixture
2. Transfer the mixture to a medium bowl and gently mix in turkey, wheat bran, Mozzarella, salt and paprika until combined. Use a generous 1 tablespoons each to shape the mixture into 15 meatballs (about 1 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
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. 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 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 oregano and thyme mixture. Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
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.

Nutrition Facts Lemon Italian Turkey Meatballs Serving Size 3 pieces
Amount Per Serving
Calories 277.87 Calories from Fat  110
% Daily Value
Total Fat 12.36g	19%
Saturated Fat 4.69g	23%
Trans Fat 0.07g
Cholesterol 75.6mg	25%
Sodium 370.91mg	15%
Total Carbohydrate 15.36g	5%
Dietary Fiber 4.86g	19%
Sugars 1.68g
Protein 23.41g	47%
Vitamin A (IU) 123.39	2%
Vitamin C 3.5mg	6%
Calcium 92.58mg	9%
Iron 2.98mg	17%