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Рецепт Lemon-Rosemary Turkey Meatballs
by DCMH

Lemon-Rosemary Turkey Meatballs
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  США American
  Порций: 4

Ингредиенты

  • 1 medium onion, cut into chunks
  • 2 large cloves garlic, smashed and peeled
  • 2 tsp freshly grated lemon zest
  • 2 Tbsp chopped fresh rosemary (or 1 1/4 tsp dried) divided
  • 1 lb 93%-lean ground turkey
  • 3/4 cup fresh breadcrumbs, preferably whole-wheat
  • 1/3 cup freshly grated Parmesan
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp freshly ground pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 2 tsp extra-virgin olive oil
  • 1/2 cup dry white wine (or substitue more chicken broth)
  • 1 14-oz can reduced sodium chicken broth
  • 4 tsp lemon juice
  • 1 Tbsp butter

Инструкции

  1. Place onion, garlic, and lemon zest in a food processor. Add 1 Tbsp fresh rosemary (or 1 tsp dried) and pulse just until the mixture is finely and evenly chopped, but not mushy.
  2. Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 tsp salt, and pepper until combine.
  3. Use a generous 2 Tbsp each to shape the mixture into 12 meatballs (1 1/2 inches in diameter).
  4. Place flour in a shallow dish and roll the meatballs in it to lightly coat. Reserve the remaining flour.
  5. 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.
  6. 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.
  7. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer a return the meatballs to the pan, along with the remaining rosemary.
  8. Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
  9. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes.
  10. Whisk lemon juice and 1 Tbsp of reserved flour in a small bowl (discard any remaining flour). Whisking constantly, add the flour mixture to the sauce along with the butter and the remaining salt (1/4 tsp).
  11. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.