1. Rehydrate the pocini mushrooms in 1 cup of warm water. Let them soak for 30 minutes.
2. In a large bowl, add the ground turkey meat and season it with low-sodium poultry seasoning.
3. Mix thoroughly with a wooden spoon or with your hand. Wearing gloves will enable you to mix it up well.
4. In a large sauté pan, heat the olive oil on medium high.
5. In the meantime, use a small ice-cream scoop or a rounded tablespoon to portion out the meat.
6. Keep a bowl of cold water next to you and roll and shape the meatballs, wetting your hands as you do to prevent the meat from sticking to your palm.
7. When the oil is hot, arrange the meatballs in the pan and brown them evenly to sear in the moisture and keep them juicy.
8. Move the meatballs to one side of the pan or finish browning and remove them to a plate.
9. Add mushrooms, onion and green pepper and sauté. Add the porcini mushrooms along with the soaking water that will be almost like a broth. Add garlic and sauté until everything is tender.
10. Mix the meatballs and vegetables. Pour in the beef broth.
11. Cover and simmer the meatballs for 15 to 20 minutes.
12. Blend the arrowroot in cold water. Add to the pan and stir gently.
13. Allow the gravy to thicken.
14. Serve the meatballs as an appetizer or serve over whole wheat noodles as a main dish.
This is a multi-purpose dish and a go-to meatball recipe for those on a lean protein, low fat diet. You can do small meatballs for an hors d’oeuvre or appetizer, or make them larger and serve them over whole wheat noodles as a meal. Whichever way you chose to serve these, they are delicious and healthy both at the same time! The difference between this and a traditional Swedish meatball dish, there is no roux, butter or cream in the gravy of this recipe but it has a hell lot of flavor without all the calor