Turkey meatballs and mushrooms in a sweet and spicy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Light olive oil with a dash of toasted |
| ; sesame oil | ||
| 1 | small | Onion; peeled and diced |
| ; very fine | ||
| 2 | larges | Clov garlic; bashed, peeled and |
| ; chopped | ||
| 3 | cups | Ground turkey |
| ¼ | cup | Matzo meal |
| 2 | tablespoons | Liquid egg substitute |
| 1 | tablespoon | Prepared horseradish |
| ¼ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Freshly ground sea salt |
| ½ | teaspoon | Freshly squeezed lemon juice |
| 2 | teaspoons | Dried sage |
| 2 | teaspoons | Dried thyme |
| 1 | 900 g bottle low sodium V-8 juice | |
| 1 | cup | Water |
| ¼ | cup | All-fruit grape jelly |
| 15 | mediums | Mushrooms; stems trimmed |
| ¼ | cup | Arrowroot mixed with 1/2 cup water; (slurry) |
| 1 | teaspoon | Ground cumin |
| 8 | ounces | Uncooked fettuccine noodles |
| 4 | cups | Mustard greens; cut to the same |
| ; width as the | ||
| ; fettuccine | ||
Directions
TURKEY MEATBALLS
SAUCE
PASTA
Turkey meatballs: Pour the oil into a small skillet on medium heat and fry the onion and garlic for 2 minutes. Put the ground turkey in a large bowl, add the cooked onions and garlic, the matzo meal, egg substitute and seasonings and mix well. Use ¼ cup of the mixture to make each meatball.
Set aside.
Sauce: In a small Dutch oven mix the V-8 juice, water and grape jelly and bring to the boil. Add the meatballs and the mushrooms and simmer for 20 minutes. Remove from the heat and bring to a boil to thicken and clear, about 30 seconds. Season with sage and cumin and keep warm.
Pasta: Cook the fettuccine according to package directions, drain, transfer to a large warm bowl and toss with the uncooked greens.
To serve: Make a fettuccine nest on each individual plate, nestle in 3 each of the turkey meatballs and 3 or 4 mushrooms, and ladle ½ cup of the sauce over the top.
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Converted by MM_Buster v2.0l.