Turkey Meatballs with Green Beans & Noodles in Roux-ly Good Sauce
What I usedMeatballs
1 package ground turkey (20 oz?)
1/2 onion, finely diced
salt & pepper
1/2 onion, sliced thinly
2 cups fresh green beans, chopped in to 1/2 inch pieces
2 tablespoons butter
2 tablespoons flour
2 cups flour
any other herbs/spices you like
What I did
In a bowl, combine turkey (I used 85/15), onions, garlic powder, thyme, tarragon salt and pepper. I didn’t measure the seasonings but I’d guess a teaspoon of thyme, 1 1/2 tsp of tarragon and 1/2 tsp of garlic powder.
Heat non-stick pan over medium-heat. Form turkey mixture in to 1 inch meatballs and add to pan. Cook, turning periodically, until cooked through, 10-15 minutes. If you use a leaner ground turkey, you may want to add a little oil to the pan.
Remove meatballs from pan and drain most of the fat then return pan to heat. Add onions, sprinkle with smoked paprika and saute until lightly golden. Add green beans along with 1 teaspoon thyme and 1/2 tsp garlic powder (approx). Cover and cook 5 minutes until green beans begin to soften.
At the same time, prepare egg noodles according to directions.
Push onions and green beans to the side in the pan. Melt butter and flour together to form a roux (paste). When roux becomes lightly golden, stir in 2 cups chicken broth and bring to a boil. Cook until green beans are soft then return turkey meatballs to the pan and combine all along with noodles to heat through.
Garnish with fresh cut parsley.
The point of making turkey meatballs is to attempt to reverse engineer these stuffed rice cakes Chris found at the Better Health Store in Novi. They were turkey meatballs surrounded by risotto then dipped in bread crumbs and baked. Pretty good but should be even better with my mushroom risotto. For the above recipe, I used 8 of the 14 meatballs. I’ll be trying the risotto cakes with the remaining 6 tomorrow.