Cook pasta. Combine diced onion, garlic, lemon zest, rosemary, turky breadcrumbs, parmesean, salt and pepper. Shape into 12 meatballs (1 1/2 inch in diameter). Place flour in shallow bowl and roll meatballs to lightly coat.
Heat oil in a large pan over med-high heat. Add meatballs and brown on all sides. Set aside. Add 1/2 c wine (or broth) and scrape any brown bits until dissolved. Add can of chicken broth and bring to a boil. Reduce heat to maintain a simmer and add the meatballs and 1/2 tsp rosemary to the pan. Cover and cook until the meatballs are cooked through (8-10 min). Remove meatballs to a serving dish.
Bring the sauce to a boil over med-high heat. In small bowl whisk lemon juice and 1 tbsp flour, whisking constantly. Add the flour mixture and butter to the sauce, whisking constantly.
Whisk and adjust for desired thickness.
Originally Submitted
1/11/2011
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