Turkey Meatballs in Wine Sauce

Turkey Meatballs in Wine Sauce

This tasty recipe fits your schedule. Serve the herb-seasoned turkey meatballs for dinner tonight. Or for a make-ahead recipe, mix the meatballs up to one month ahead, then tuck them in the freezer until needed.

Recipe from Better Homes and Gardens
SERVINGS
5
PREP TIME
30 mins

Turkey Meatballs in Wine Sauce

This tasty recipe fits your schedule. Serve the herb-seasoned turkey meatballs for dinner tonight. Or for a make-ahead recipe, mix the meatballs up to one month ahead, then tuck them in the freezer until needed.

Turkey Meatballs in Wine Sauce
SERVINGS
5
PREP TIME
30 mins
Ingredients
  • 1   egg white
  • 1   cup soft bread crumbs
  • 1/2  cup finely chopped onion
  • 2   tablespoons fat-free milk
  • 1/4  teaspoon salt
  • 3/4  teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  •  dash of pepper
  • 1   pound uncooked ground turkey
  •  Nonstick cooking spray
  • 2   cups sliced fresh mushrooms
  • 1   cup water
  • 2   tablespoons cornstarch
  • 1   teaspoon instant chicken bouillon granules
  • 1/3  cup dry white wine
  • 2   tablespoons snipped fresh parsley
  • 3 3/4  cups hot cooked noodles
  •  Carrot curls (optional)
Directions
1. 
In a medium mixing bowl stir together egg white, soft bread crumbs, 1/4 cup of the onion, the milk, thyme, salt, and pepper. Add turkey; mix well. Shape mixture into 1-inch meatballs.
2. 
Coat a 13x9x2-inch baking pan with nonstick cooking spray. Place meatballs in the baking pan. Bake, uncovered, in a 350 degree F. oven for 30 to 35 minutes or until meatballs are done (165 degrees F). Drain off any juices.
3. 
Meanwhile, coat an unheated large skillet with nonstick cooking spray. Add mushrooms and remaining onion. Cook until onion is tender. Stir together water, cornstarch, and bouillon granules. Stir cornstarch mixture into mushroom mixture. Cook and stir until thickened and bubbly. Stir in meatballs and wine; heat through. Stir in parsley. Serve over hot cooked noodles. If desired, garnish with carrot curls. Makes 5 servings.

Make Ahead Tip

  • Prepare and bake meatballs as above; cool slightly. Cover and refrigerate up to 24 hours. Or, place meatballs on a baking sheet; freeze about 30 minutes or just until firm. Place in a plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

nutrition information

Per Serving: cal. (kcal) 333, Fat, total (g) 9, chol. (mg) 72, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 20, sodium (mg) 389, Vegetables () 1, Starch () 3, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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