Turkey Bourgonion Meatballs
Traditionally made with ground beef, these turkey meatballs are a great low-fat alternative. This is an adaptation of a recipe I found in Neiman Marcus' Pure & Simple cookbook.
1 pound ground turkey - i used 97% extra lean
1/3 cup dry bread crumbs - i used panko
1/2 cup milk- i used almond milk
1/3 cup grated onion
1 tsp minced garlic
1 tsp seasoned salt - i used montreal steak seasoning
to taste salt & pepper
2 tbs oil
2 tbs flour - i used whole wheat
1 tbs chicken bouillon paste
2 cups boiling water
1 cup dry red wine
In a medium bowl, combine the meat, bread crumbs, milk, onion, garlic, seasoned salt and pepper to taste. Shape into medium-sized meatballs.
Heat oil in a skillet and brown the meatballs. Remove from skillet.
Add the flour to the skillet and blend with the oil. Dissolve bouillon paste in boiling water. Stirring constantly, gradually add to the flour mixture.
Next, add the wine and more salt and pepper, to taste. Continue to stir and cook until smooth. Add the meatballs, cover and continue to simmer for 30 minutes.
I caramelized some red onions and serrano chiles, then added a tablespoon of bacon marmalade (www.baconmarmalade.com) to the mix and it was very tasty!
The meatballs can be served over noodles or on their own. Enjoy!
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