Health, Taken Seriously

These are so tasty!  The onion/wine broth is delicious.

Ingredients:

• 2 tbsp dried porcini mushrooms (use dry cremini as a substitute if need be)
• 2/3 cup warm water
• 1 lb ground turkey (thigh or breast)
• 2 cloves garlic, finely chopped
• 4 tbsp chopped fresh parsley
• 3 tbsp chopped fresh basil
• 1 egg
• 6 tbsp whole wheat breadcrumbs
• 2 tbsp freshly grated Parmesan cheese
• salt and freshly ground pepper
• 4 tbsp olive oil
• 1 medium onion, very finely chopped
• 1/4 cup dry white wine
• chopped fresh parsley, to garnish
  

Instructions:

1. Soak the dried mushrooms in the warm water for 15 minutes.  Lift them out of the water (don’t throw away the water) and chop finely.  Filter the soaking water through paper towels and reserve.
2. In a mixing bowl, combine the meat with the chopped mushrooms, garlic and the herbs. Stir in the egg. Add the breadcrumbs and Parmesan and season with salt and pepper. Form the mixture into small balls 1 1/2 inches in diameter.
3. In a large heavy frying pan or skillet (preferrably not non-stick), heat the oil. Add the onion and cook over low heat until soft. Raise the heat and add the meatballs, rolling them often to brown them evenly on all sides. After about 5 minutes add the filtered mushroom soaking water. Cook for 5-8 minutes more, or until the meatballs are cooked through.
4. Remove the meatballs to a heated serving plate with a slotted spoon or spatula. Add the wine to the pan and cook for 1-2 minutes, stirring to scrape up any residues on the bottom of the pan. Pour the sauce over the meatballs. Sprinkle with parsley and serve at once.

Filed under: Recipe on April 14th, 2008