| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
Dutch |
Kerr |
4 |
servings |
INGREDIENTS
| 1/2 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 1 |
sm |
Onion; peeled and diced |
|
|
; very fine |
| 2 |
lg |
Clov garlic; bashed, peeled and |
|
|
; chopped |
| 3 |
c |
Ground turkey |
| 1/4 |
c |
Matzo meal |
| 2 |
tb |
Liquid egg substitute |
| 1 |
tb |
Prepared horseradish |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Freshly ground sea salt |
| 1/2 |
ts |
Freshly squeezed lemon juice |
| 2 |
ts |
Dried sage |
| 2 |
ts |
Dried thyme |
| 1 |
|
900 g bottle low sodium V-8 juice |
| 1 |
c |
Water |
| 1/4 |
c |
All-fruit grape jelly |
| 15 |
md |
Mushrooms; stems trimmed |
| 1/4 |
c |
Arrowroot mixed with 1/2 cup water; (slurry) |
| 1 |
ts |
Ground cumin |
| 8 |
oz |
Uncooked fettuccine noodles |
| 4 |
c |
Mustard greens; cut to the same |
|
|
; width as the |
|
|
; fettuccine |
INSTRUCTIONS
TURKEY MEATBALLS
SAUCE
PASTA
Turkey meatballs: Pour the oil into a small skillet on medium heat and fry
the onion and garlic for 2 minutes. Put the ground turkey in a large bowl,
add the cooked onions and garlic, the matzo meal, egg substitute and
seasonings and mix well. Use 1/4 cup of the mixture to make each meatball.
Set aside.
Sauce: In a small Dutch oven mix the V-8 juice, water and grape jelly and
bring to the boil. Add the meatballs and the mushrooms and simmer for 20
minutes. Remove from the heat and bring to a boil to thicken and clear,
about 30 seconds. Season with sage and cumin and keep warm.
Pasta: Cook the fettuccine according to package directions, drain, transfer
to a large warm bowl and toss with the uncooked greens.
To serve: Make a fettuccine nest on each individual plate, nestle in 3 each
of the turkey meatballs and 3 or 4 mushrooms, and ladle 1/2 cup of the
sauce over the top.
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