SHOP NOW
  • NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
6
Nutritional Information

Per serving

Calories:
508
Protein:
41 g
Fat:
27 g
Carbohydrates:
25 g
Sodium:
1079 mg

Credit
Chef Chuck Hughes

Serves : 4
Prep Time : 25 mins
Cook Time : 45 mins
TIP: To avoid mushy meatballs, add some breadcrumbs along with your seasonings and savouries to your mixture. Cook the meatballs slow and low in the oven and add them to the sauce when they’re almost done.
  1. In a bowl combine breadcrumbs and milk and let sit for 5 minutes. Add the egg yolks, egg whites, ground turkey, thyme, parsley, shallots, garlic powder, salt, pepper, and mix. Cover with plastic wrap and let sit in the fridge for 20 minutes.
  2. Shape mixture into small meatballs, and sear in a little vegetable oil, browning them on all sides.
  3. In a shallow saucepan bring poultry stock to a boil then simmer.
  4. Drop seared meatballs one by one and let simmer for 25 minutes. Remove meatballs and add mustard and cream. Bring to a slow boil and reduce until the sauce thickens. About 5 minutes.
  5. Add meatballs and coat in the sauce. Top off with arugula and hot pepper spread.

Bon Appetit! Take a photo and share this recipe #ThinkTurkey