So sit back and relax and let me plan your dinner tonight for you! Here's the recipe (lowfat and delicious!!) Viva Italia! (below a picture of Tuscany from my trip!)
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Turkey Meatballs on a Bed of Leeks
(courtesy of Extra Virgin/Cooking Channel)
(of course you don't have to do the leeks and can substitute whole grain pasta as I am doing tonight)
- 2 leeks
- 3 tablespoons olive oil
- 1 pound lean ground turkey
- 1 shallot, finely chopped
- 1/2 handful fresh parsley, leaves picked and finely chopped
- 1 cup, plus 2 tablespoons bread crumbs
- 2 tablespoons freshly grated Parmesan
- 1 egg yolk
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 cup warm chicken or vegetable broth
Directions
Clean the leeks: cut off the green top parts and slice
them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry
the leeks well and then roughly chop them.
Using a wooden spoon, saute the leeks in a large skillet with about 3
tablespoons olive oil over medium-high heat, for about 10
minutes, stirring often. Remove from the heat once completely softened and the
leeks begin to turn a golden blonde.
While the leeks are cooking, start the meatballs: In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper. Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary. Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice. Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up. This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy! Serves: 6; Calories: 265; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 21 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 65 milligrams; Sodium: 351 milligrams
While the leeks are cooking, start the meatballs: In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper. Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary. Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice. Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up. This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy! Serves: 6; Calories: 265; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 21 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 65 milligrams; Sodium: 351 milligrams
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