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LOW-FAT COOKING

White Meat Balls

March 30, 1995|DONNA DEANE | TIMES TEST KITCHEN DIRECTOR

Using ground turkey is a delicious way to reduce the fat in recipes that normally call for ground beef. In this recipe, we cut the fat even further by using ground turkey breast--it contains a little less then half the fat of the dark turkey meat. If you do not see ground turkey breast in the meat case, ask the butcher to grind it for you.

Egg substitute is used in the sauce, which allows you to still saute the chopped mushrooms in a small amount of butter and come out with a wonderfully flavored dish that has only 3 grams of fat per serving. Stir in the egg substitute at the very end for a light, custard-like consistency in the sauce. The touch of lemon juice at the very end adds a great spark of flavor.

DILLED TURKEY MEAT BALLS

1 pound ground turkey breast

2 tablespoons minced onion

2 cloves garlic, minced

1/2 cup nonfat egg substitute (equivalent to 2 eggs)

1/4 cup minced fresh dill weed

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons butter

1 cup chopped mushrooms

1 tablespoon flour

1 cup nonfat chicken broth

1 cup nonfat milk

2 tablespoons lemon juice

Dash white pepper

In bowl combine ground turkey, onion, garlic, 1/4 cup egg substitute, 2 tablespoons dill weed, salt and pepper. Lightly mix just until ingredients are blended. Shape into 16 balls.

Spray 10-inch skillet with butter-flavored nonstick cooking spray. Add butter to skillet and heat until melted. Add turkey balls to skillet and brown on all sides. Remove turkey balls from skillet. Add mushrooms to skillet and saute just until mushrooms are tender. Stir in flour until blended. Gradually stir in chicken broth, milk and remaining 2 tablespoons dill weed. Heat to simmer. Add turkey balls and return to simmer. Cover and simmer 10 minutes.

Push turkey balls to side of pan. Add little hot sauce to remaining 1/4 cup egg substitute. Stir into sauce in pan. Whisk just until slightly thickened, about 1 minute. Remove from heat. Whisk in lemon juice. Add white pepper. Serve with rice.

Makes 4 servings. Each serving contains about:

171 calories; 874 mg sodium; 59 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 27 grams protein; 0.19 gram fiber.

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