TBD
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preparation
preparation Time1 mins
cook Time
1 mins
servings
1
calories
4323 per serving
ingredients
- 1 pounds lean ground turkey
- 167/502 cup whole-wheat breadcrumbs, dry
- 1/4 cup shallots, finely chopped
- 1 egg
- 1 tablespoons Dijon mustard
- 1 tablespoons flat leaf parsley, chopped
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1-1/2 cup chicken stock
- 3 tablespoons Dijon mustard
- 1 teaspoons lemon juice
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 1 tablespoons olive oil
- 1 pounds fresh spinach
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 pounds whole wheat fettucine pasta
directions
Directions
To make the meatballs, preheat oven to 350°. In a large bowl, combine all meatball ingredients and form into one inch balls. Place on greased cookie sheet and bake for 20 minutes. While the meatballs are baking, make the Dijon sauce by heating the butter in a small sauce pot. Whisk in the flour and cook for 2 minutes. Slowly pour in the chicken stock and continue whisking. Bring to a boil and then turn down to a simmer. The sauce should begin to thicken. Add the remaining ingredients and keep heat on low. Boil pasta according to package directions. In a large skillet, heat olive oil and add garlic. Cook for one minute and add spinach. Wilt spinach. When the meatballs are done, add them to the spinach and pour Dijon sauce on top. Serve over whole wheat pasta.
