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Categories:
white bread milk onion garlic Parmesan cheese salt black pepper sage fresh rosemary ground turkey butter flour chicken broth beef bouillon water garlic sage rosemary cream
Viewed: 38 - Published at: 8 years agoIngredients
- 3 slices white bread
- 12 cup milk
- 12 cup onion, finely minced
- 1 garlic clove, finely minced
- 12 cup parmesan cheese, fresh, finely grated (no substitutes)
- 34 teaspoon salt
- 12 teaspoon black pepper
- 1 teaspoon sage, ground
- 1 teaspoon fresh rosemary, finely chopped (don't substitute dried)
- 2 lbs ground turkey, 93% (or as lean as possible)
- 1 tablespoon butter
- 1 12 tablespoons flour
- 1 cup chicken broth, good quality, low sodium
- 2 teaspoons beef bouillon, Better Than Bouillon brand (no substitutes)
- 34 cup water
- 1 garlic clove, sliced in half
- 12 teaspoon sage, ground
- 1 sprig rosemary (optional)
- 3 tablespoons half-and-half cream
Method
- MEATBALLS: Preheat oven to 350 degrees F.
- In stand mixer, combine bread and milk.
- Let stand until milk is fully absorbed, then mix until bread breaks apart.
- Add next 7 ingredients (onion, minced garlic, Parmesan, salt, pepper, sage, chopped rosemary), and mix until combined.
- Add turkey, and mix until just combined.
- (Overmixing results in tougher meatballs.
- ).
- Roll into 1 to 1 1/2 inch balls, and place on baking sheet lined with silicone or parchment.
- Bake 35-40 minutes until meatballs begin to show some color.
- SAUCE: In a skillet, on low heat, melt butter and add flour.
- Whisk until combined and cooked slightly (no need to brown).
- Raise heat to medium, and whisk in chicken broth, water and Better Than Bouillon until smooth, and mixture starts to simmer and thicken.
- Add garlic, sage and rosemary, and simmer for one minute.
- Turn off heat, and add half & half.
- Strain sauce through a sieve to remove garlic & herbs, and return to skillet.
- Remove meatballs from oven, add to skillet, and mix with sauce.
