organic-frozen-white-ground-turkey

• 1 Lb Ground Turkey
• 1 tbsp Olive Oil
• 1 Egg
• 3/4 cup Breadcrumbs
• 2 Garlic cloves(minced)
• 1/4 cup Parsely(chopped)
• 1/2 cup Parmesan (shredded)
• 3 tbsp Butter
• 1 tbsp Flour
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1/4 cup Lemon juice
• 1/4 cup Capers(drained)
• To taste Salt and pepper

1. Place the Diestel Turkey, egg, breadcrumbs, garlic cloves, parsely and parmesan in a large mixing bowl. Mix until well combined.
2. Using an ice cream scoop, scoop meatballs and form them into balls.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs all over, but do not cook throughout. Once the meatballs are browned, remove them from the pan and set aside.
4. Wipe the pan clean and reduce your heat to low.
5. Melt your butter in the skillet, once completely melted add the flour. Mix together until well combined.
6. Add the chicken broth, heavy cream and lemon juice. Cook until you reach a simmer.
7. Add meatballs to the sauce and cover. Cook until meatballs are cooked throughout and 165 degrees.
8. Once meatballs are cooked throughout, stir in capers. Season to taste with salt and pepper.
9. Serve over a bed of linguine and enjoy!