Lemon-Rosemary Turkey Meatballs
By: Sheri Wetherell
Published: October 12, 2016

Healthy cooking doesn't have to mean skimping on flavor. A comforting dish of pasta with meatballs can be nourishing, great tasting, and a cinch to put together. The newest cookbook from EatingWell magazine, EatingWell One-Pot Meals, features nutritious and easy recipes for more than 100 tasty dinners. Whether it's a hearty casserole or a lightened-up version of a classic pasta bake, you'll find an all-in-one dinner to satisfy a hungry family. The chapters are arranged by the type of pot or cooking vessel used - salad bowl, wok, skillet, roasting pan, casserole, slow cooker, Dutch oven - and include both weeknight and special occasion meals. It even has handy guides on vegetable roasting and steaming, grain cooking (plus 10 ways to jazz up the flavor of each), how to create a healthy pantry, as well as 9 ways to be a better cook. Enjoy recipes such as:
Saucy Coconut-Chicken Stir-Fry
	Pork Chops with Creamy Marsala Sauce
	Smoked Sausage Pizza
	Southwestern Chile-Cheese Casserole
Try this delicious Lemon-Rosemary Turkey Meatballs recipe courtesy of EatingWell. They're excellent served over whole grain pasta or brown rice.
Lemon-Rosemary Turkey Meatballs
Courtesy of EatingWell
	"If you like Swedish meatballs then you’ll love these lemon- and rosemary-flavored turkey meatballs, which have a similarly velvety-rich sauce. This is a perfect make-ahead-and freeze kind of dish, so you can have a supper or toothpick-ready appetizers ready in the flash of a microwave."
	Active Time: 50 minutes
	Total: 50 minutes
	Makes: 4 servings, 3 meatballs & about ¼ cup sauce each
	1 medium onion, cut into chunks
	2 large cloves garlic, smashed and peeled
	2 teaspoons freshly grated lemon zest
	2 tablespoons chopped fresh rosemary or 1 1⁄4 teaspoons dried, divided
	1 pound 93%-lean ground turkey
	¾ cup fresh breadcrumbs, preferably whole-wheat (see Note)
	⅓ cup freshly grated Parmesan cheese
	¾ teaspoon kosher salt, divided
	¼ teaspoon freshly ground pepper, plus more to taste
	¼ cup all-purpose flour
	2 teaspoons extra-virgin olive oil
	½ cup dry white wine (or substitute more chicken broth)
	1 14-ounce can reduced-sodium chicken broth
	4 teaspoons lemon juice
	1 tablespoon butter
	1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon 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, ½ teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 ½ inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
	3. 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.
	4. Add wine (or ½ cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or ¼ teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
	5. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining ¼ teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.
	NOTE: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh breadcrumbs.
	SERVE WITH:
	Whole-wheat noodles tossed with a touch of olive oil and a salad of baby romaine lettuce leaves