Turkey meatballs and mushrooms in a sweet and spicy sauce

4 servings

Ingredients

Quantity Ingredient
½ teaspoon Light olive oil with a dash of toasted
; sesame oil
1 small Onion; peeled and diced
; very fine
2 larges Clov garlic; bashed, peeled and
; chopped
3 cups Ground turkey
¼ cup Matzo meal
2 tablespoons Liquid egg substitute
1 tablespoon Prepared horseradish
¼ teaspoon Freshly ground black pepper
⅛ teaspoon Freshly ground sea salt
½ teaspoon Freshly squeezed lemon juice
2 teaspoons Dried sage
2 teaspoons Dried thyme
1 900 g bottle low sodium V-8 juice
1 cup Water
¼ cup All-fruit grape jelly
15 mediums Mushrooms; stems trimmed
¼ cup Arrowroot mixed with 1/2 cup water; (slurry)
1 teaspoon Ground cumin
8 ounces Uncooked fettuccine noodles
4 cups Mustard greens; cut to the same
; width as the
; fettuccine

Directions

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 ¼ 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 ½ cup of the sauce over the top.

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