Turkey Meatballs And Mushrooms in a Sweet And Spicy Sauce

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Turkey Meatballs And Mushrooms in a Sweet And Spicy Sauce Ingredients

TURKEY MEATBALLS	2 ts Dried sage
1/2 ts Light olive oil with a dash	2 ts Dried thyme
; sesame oil	SAUCE
1 sm Onion; peeled and diced	1 900 g bottle low sodium V-8
; very fine	1 c Water
2 lg Clov garlic; bashed, peeled	1/4 c All-fruit grape jelly
; chopped	15 md Mushrooms; stems trimmed
3 c Ground turkey	1/4 c Arrowroot mixed with 1/2 cup
1/4 c Matzo meal	1 ts Ground cumin
2 tb Liquid egg substitute	PASTA
1 tb Prepared horseradish	8 oz Uncooked fettuccine noodles
1/4 ts Freshly ground black pepper	4 c Mustard greens; cut to the
1/8 ts Freshly ground sea salt	; width as the
1/2 ts Freshly squeezed lemon juice	; fettuccine

Instructions for Turkey Meatballs And Mushrooms in a Sweet And Spicy Sauce

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 1/4 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 1/2 cup of the sauce over the top. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: TurkeyCuisine: Uncategorized

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