Lemon-Rosemary Turkey Meatballs

• 1 medium onion, cut into chunks
• 2 large garlic cloves, smashed and peeled
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh rosemary, chopped
• 1 lb lean ground turkey
• 3/4 cup fresh breadcrumb, preferably whole-wheat
• 1/3 cup fresh parmesan cheese, grated
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon fresh ground pepper
• 1/4 cup all-purpose flour
• 2 teaspoons extra virgin olive oil
• 1/2 cup dry white wine (or substitute more chicken broth)
• 1 (14 ounce) can reduced-sodium chicken broth
• 4 teaspoons lemon juice
• 1 tablespoon butter

1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).
2. Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
4. Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
5. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

onion, garlic, lemon zest, fresh rosemary, lean ground turkey, fresh breadcrumb, parmesan cheese, kosher salt, fresh ground pepper, flour, extra virgin olive oil, white wine, chicken broth, lemon juice, butter

Taken from www.food.com/recipe/lemon-rosemary-turkey-meatballs-445596 (may not work)