Title: Turkey Meatballs And Mushrooms in a Sweet And Spicy Sauce
Categories: Kerr
Yield: 4 servings

------------------------------TURKEY MEATBALLS------------------------------
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

-----------------------------------SAUCE-----------------------------------
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

-----------------------------------PASTA-----------------------------------
8 oz Uncooked fettuccine noodles
4 c Mustard greens; cut to the
-same
; width as the
; fettuccine

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.