From Chow Bella
4 tsp oil, divided
2 cups red or sweet onion, thinly sliced
1 tbsp honey
water
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried rosemary
pinch of nutmeg
1 lb ground turkey (I used 93% lean)
1 tsp arrowroot powder
1 cup low-sodium chicken, turkey, or vegetable broth
salt and pepper
1. Heat half the oil over medium heat. Add the onions and saute until translucent. Add the honey and keep cooking until they develop a brown color. Add water as necessary to keep the onions from sticking. Remove from pan to the side and allow to cool slightly. Wipe out the pan to remove onion bits that might scorch so the pan is ready to brown the meatballs. Onions can be prepared ahead of time and refrigerated until use.
2. Once the onions are cool enough to handle, blend in the sage, garlic and onion powders, rosemary, nutmeg, turkey, and salt and pepper, to taste. Roll into any size meatballs you prefer.
3. Heat remaining oil over medium heat. Brown the meatballs on all sides and cook through. Remove to the side to rest. Blend arrowroot with broth and deglaze the pan with the mixture. Bring to a simmer over medium-high heat to thicken and reduce to half, then pour over the meatballs. You can strain the sauce by pouring it through a wire mesh strainer to make it smoother, if you prefer.
4 servings. 21 Day Fix containers per serving: 1 red, 1/2 green, 1 tsp