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Recipes
Shopping list
Ingredients
- 1 package frozen turkey meatballs (12–16 oz)
- 3 cloves garlic
- 3 lemons, for zest/juice
- ¼ cup capers
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- ¾ cup no-salt-added chicken stock (or broth)
- ¼ teaspoon pepper
- 1 (10 oz) package zucchini spirals (optional for serving)
- ¼ cup grated Parmesan cheese (optional for serving)
Steps
- Preheat oven to 350°F. Prepare meatballs following package oven instructions. Finely chop garlic. Zest lemons (½ teaspoon) and squeeze for juice (5 tablespoons). Drain capers.
- Preheat large sauté pan on medium 2–3 minutes during last 10 minutes of meatballs' baking. Place butter and garlic in pan; cook and stir 1 minute, then sprinkle in flour. Cook and stir 1–2 minutes or until toasted and fragrant.
- Slowly pour in stock, stirring until well blended, then stir in lemon juice and zest and pepper. Cook 4–5 minutes, stirring occasionally, or until sauce has thickened. Stir meatballs and capers into sauce until coated.
- Serve meatballs and sauce over vegetable noodles, topped with cheese (if desired).
Amount per ½ recipe serving: Calories 350, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 1280mg, Total Carb 21g, Fiber 1g, Sugars 3g, Protein 37g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%