Directions:

• Combine and roll into 1-inch balls:

• 1 pound ground turkey breast

• 1 egg

• ¼ cup shredded Parmesan

• cheese

• 1/3 cup breadcrumbs

• 2 teaspoons minced garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic salt

• Pinch of red pepper flakes

• Heat olive oil in a large skillet over medium heat. Add meatballs and sear until golden brown on all sides and 165 degrees. Transfer to a plate.

• In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant.

  • 2 tablespoons butter

  • 4 teaspoons minced garlic

• Whisk in, and cook for 30 seconds

  • 1 tablespoon cornstarch

• Pour in and constantly whisk.

  • 1 cup of dry white wine

• Let simmer for 3 -4 minutes.

• Stir in heavy cream and Parmesan cheese. Continue cooking until thickened.

  • 1 ½ cups heavy cream

  • 1 cup grated Parmesan cheese

  • Salt

  • Pepper

  • ¼ teaspoon paprika

• Return the meatballs to the pan and simmer for 5 minutes.

• Add:

  • 2 cups peas (OR) spinach

• Serve over garlic toast, pasta, mashed potatoes, or rice.