Turkey Meatballs in a wine sauce
These healthy turkey meatballs can be prepared up to 24 hours before you will serve them. Just make sure to cover the meatballs after cooking. Reheat the meatballs in your wine sauce when ready to serve.
Servings 2 people
Calories 333kcal
Ingredients
- 1 egg
- 1/2 cup plain bread crumbs
- 1/2 cup finely chopped onion
- 1 Tbsp milk
- 1/8 tsp ground thyme
- 1 yellow bell pepper, seeded and julienned
- 1 red bell pepper, seeded and julienned
- 1/8 tsp Kosher salt
- 1/8 tsp ground black pepper
- 1/2 lb ground raw turkey
- 1/2 cup cold water
- 2 Tbsp cornstarch
- 1 tsp granulated chicken bouillon
- 1/3 cup dry white wine
- Fresh parsley for garnish
Instructions
- Preheat oven to 350ºF.
- Spray a shallow baking dish or sheet pan with non-stick cooking spray.
- In a mixing bowl combine egg, bread crumbs, 1/4 cup of chopped onions, milk, thyme, salt, and pepper. Add the turkey. Mix well. Shape mixture into 1-inch meatballs. Place meatballs on the prepared pan.
- Bake, uncovered, for approximately 30-35 minutes, or until they register 160º F. Turn the meatballs halfway through baking time.
- While meatballs are cooking, lightly spray a large, nonstick skillet with cooking spray. Add bell peppers and remaining onion. Cook until tender, which should take about 10-15 minutes.
- Mix cornstarch, bouillon granules, and cold water in a separate bowl until no white is visible and is smooth.
- Stir cornstarch mixture into skillet with peppers. Using a whisk, cook and stir until thick and bubbly. Stir in cooked meatballs and wine.
- Continue cooking until meatballs reach 165º stirring occasionally.
- Garnish with chopped parsley.
- Ideally served over hot egg noodles or rice.
Notes
Each serving contains only 333 calories, but 20 grams of protein.
Make sure to cut your bell peppers to uniform shape for even cooking.