Use Bothwell’s 18-month-old Cheddar Cheese for this recipe. This naturally lactose-free mature cheddar has a robust flavour, adding a delicate yet sharp taste to this dish.
- Prep time 15 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 425°F. In saucepan, bring broth to boil over mediumhigh heat; reduce heat to simmer.
Meanwhile, in bowl, mix turkey with bread crumbs, eggs, onion, garlic, parsley, thyme and mus tard. Using hands, form mixture into 2inch balls. In large oven proof skillet over mediumhigh heat, brown meatballs in butter, stirring gently, about 3 minutes; transfer to plate. Set aside. Reduce heat to low. Whisk flour into but ter; whisk in wine until smooth, about 1 minute. Add hot broth in a few additions, whisking constantly, until sauce is smooth. Increase heat to medium; bring to boil. Reduce heat; simmer for 5 minutes. Season with salt and pepper. Return meat balls to skillet, stirring gently to coat; sprinkle meatballs with cheese. Transfer skillet to oven; bake until cheese is melted and golden brown, about 15 minutes.
Nutritional facts Per serving: about
- Iron 3.7 mg
- Fibre 1 g
- Sodium 750 mg
- Sugars 2 g
- Protein 43 g
- Calories 510
- Total fat 28 g
- Cholesterol 205 mg
- Saturated fat 12 g
- Total carbohydrate 21 g
