Turkey meatballs + noodles + roux= mmmmmm

Turkey Meatballs with Green Beans & Noodles in Roux-ly Good Sauce

What I used

Meatballs
1 package ground turkey (20 oz?)
1/2 onion, finely diced
tarragon
garlic powder
thyme
salt & pepper

Sauce
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
smoked paprika
garlic
thyme
any other herbs/spices you like

egg noodles

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.

Basking in the late-day sun

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.

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Quick Review: Jennie-O Turkey Meatballs

Turkey meatballs, pre-made, in the freezer section. Ready in 2-3 minutes after zapping in the microwave.

NOT GOOD. Tasted like spiced wet sawdust. And the outsides were tough so it was hard to cut one in half with the side of a fork.

Recommended alternative: Trader Joe’s Meatless Meatballs.

I picked up the Turkey ones because they come in a bag and you can just pull out what you want. Last night, I made some pasta with marinara and added these in. It was late for dinner and Chris didn’t say anything one way or the other (he did like the smell of the veggies cooking earlier and the smell of my hands later- like onion). But I was disappointed. And slightly wierded out by the external texture.

Even more disappointing, you only get 3 meatballs per serving at 180 calories and 12 grams of fat! Yet somehow this is labeled as “45% less fat than the leading brand.”

TJ’s Meatless meatballs are vegetarian/vegan, have 140 calories for 6 (albeit smaller) meatballs and only 6 grams of fat plus 4 grams of fiber! Admittedly high in sodium though.

Main advantage was accessibility; the Jennie-O are available at Meijer. TJ’s of course, must be bought at TJ’s.