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Ingredientes
- couple slices of baquette cut into cubes
- 1/2 cup broth
- finely chopped medium onion
- 1 1/4lbs turkey
- 1 egg yolk
- 1/2 cup shredded zucchini
- 1 tsp salt
- 1/2 tspp pepper
- 1 tbsp chopped flat leaf parsley
- for the gravy
- 1 tbsp butter
- 1 tbsp flour
- 1 cup broth
- 1 cup milk
Direcciones
- place baquette cubes and broth in small bowl and set aside to soak
- In another bowl combine the remaining ingreadients and mix up. Add the soggy bread to the turkey mix and mix well
- With cookie scoop form meatballs and either pan fry or put on cookie sheet into oven
- If pan frying add butter to pan drippings to make gravy. stir up all bits before adding flour. whisk in flour and make a rouge
- If using oven first line sheet with parchment, when meatballs are cooked remove them from parchment and dumpt contents of paper into saute pan to make gravy. Add butter with remnants from parchemnt paper, stir in flour to make rogue. When the raw flour has cooked into the butter about 2 minutes, whisk in the broth and reduce the heat to med low. Whisk in the milk and cook, stirring until gravy is thickened. Add the meatballs to the pan and simmer for 5 minutes to coat. stirring frequently
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 70 | 35% |
| Total Fat 7.85g | 10% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 989mg | 41% |
| Potassium 500mg | 14% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.53g | 3% |
| Protein 24.37g | 39% |
