Lemon Rosemary Turkey Meatballs INGREDIENTS 1 medium onion, cut into chunks 2 large cloves garlic, smashed and

nd peeled 2 teaspoons freshl grated lemon !est 2 ta"lespoons chopped fresh rosemar or 1 1#$ teaspoons dried, divided 1 pound %&'(lean ground turke &#$ cup fresh "readcrum"s, prefera"l )hole()heat *see Tip+ 1#& cup freshl grated ,armesan cheese &#$ teaspoon kosher salt, divided 1#$ teaspoon freshl ground pepper, plus more to taste 1#$ cup all(purpose flour 2 teaspoons e-tra(virgin olive oil 1#2 cup dr )hite )ine *or su"stitute more chicken "roth+ 1 1$(ounce can reduced(sodium chicken "roth $ teaspoons lemon .uice 1 ta"lespoon "utter ,RE,/R/TI0N 11 ,lace onion, garlic and lemon !est in a food processor1 /dd 1 ta"lespoon fresh rosemar *or 1 teaspoon dried+ and pulse .ust until the mi-ture is finel and evenl chopped *"ut not mush +1 21 Transfer the mi-ture to a medium "o)l and gentl mi- in turke , "readcrum"s, ,armesan, 1#2 teaspoon salt and pepper until com"ined1 2se a generous 2 ta"lespoons each to shape the mi-ture into 12 meat"alls *a"out 1 1#2 inches in diameter+1 ,lace flour in a shallo) dish and roll the meat"alls in it to lightl coat1 *Reserve the remaining flour1+ &1 3eat oil in a large nonstick skillet over medium(high heat1 Reduce heat to medium, add meat"alls and cook, turning once, until "ro)n, & to 4 minutes total1 Transfer to a plate1 $1 /dd )ine *or 1#2 cup "roth+ to the pan, increase heat to medium(high and cook, scraping up an "ro)ned "its, until almost evaporated, 1 to & minutes1 /dd the can of "roth and "ring to a "oil1 Reduce heat to maintain a simmer and return the meat"alls to the pan along )ith the remaining 1 ta"lespoon fresh rosemar *or 1#$ teaspoon dried+1 5over and cook until the meat"alls are cooked through, 6 to 17 minutes1 Remove the meat"alls to a serving "o)l1 8ring the sauce to a "oil over medium(high heat and cook until reduced to 1 cup, $ to 6 minutes1 9hisk lemon .uice and 1 ta"lespoon of the reserved flour in a small "o)l *discard an remaining flour+: )hisking constantl , add the flour mi-ture to the sauce along )ith "utter and the remaining 1#$ teaspoon salt1 Simmer, )hisking, until slightl thickened, 1 to 2 minutes1 Strain the sauce through a fine(mesh sieve1 Serve the sauce over the meat"alls1