Turkey Meatballs and Wine Sauce
1 egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
2 tablespoons skim milk
1/4 teaspoon dried thyme, crushed
1 pound ground raw turkey
2 cups sliced fresh mushrooms
1 cup water
2 tablespoons cornstarch
1 tablespoon instant chicken bouillon granules
1/3 cup dry white wine
2 tablespoons snipped fresh parsley
2 cups hot cooked noodles
Nonstick spray coating
In a medium mixing bowl stir together egg white, soft bread crumbs, ¼ cup of
the onion, milk, salt, thyme, and pepper. Add turkey; mix well. Shape mixture
into 1-inch meatballs.
Spray a 13x9x2-inch baking pan or baking dish with nonstick spray coating.
Place meatballs in the baking pan or dish. Bake, uncovered, in a 350° oven for
30 to 35 minutes or till meatballs are no longer pink. Drain any juices; cool
meatballs. Then, cover and chill meatballs for 2 to 24 hours.
Before serving, spray a cold large skillet with nonstick spray coating. Add
mushrooms and remaining ¼ cup onion. Cook till mushrooms and onions are tender.
Stir together water, cornstarch, and bouillon granules. Carefully add cornstarch
mixture to mushroom mixture in skillet. Cook and stir till thickened and bubbly.
Add chilled meatballs and wine; heat through. Stir in parsley. Serve over hot
Makes 5 servings.