Turkey Meatballs in Wine Sauce You can make the meatballs up to 24 hours in advance. This low fat recipe uses turkey and skim milk to trim the calories. Using white wine enhances flavor, while using nonstick spray coating to cook makes this a low fat recipe. -  1 egg white -  1 cup soft breadcrumbs -  ½ cup finely chopped onion -  2 tbsp skim milk -  ¾ tsp fresh thyme or ¼ tsp dried thyme -  ¼ tsp salt -  1 lb ground turkey -  Nonstick spray coating -  2 cups sliced fresh mushrooms -  2 tbsp cornstarch -  1 tsp instant chicken bouillon granules -  1/3 cup dry white wine -  2 tbsp fresh parsley -  3 cups hot cooked noodles In a medium mixing bowl stir together the egg white, breadcrumbs, half of the onion, milk, thyme, salt and dash pepper. Add turkey and mix well. Shape mixture into 1-inch meatballs. Spray a 13x9x2-inch baking pan with nonstick coating. Place meatballs in the baking pan. Bake, uncovered, in a 350F oven for 30-35 minutes or until meatballs are no longer pink. Drain off any juices and cool meatballs slightly. Spray an unheated large skillet with nonstick coating. Add mushrooms and remaining onion. Cook until onion is tender. Stir together 1 cup cold water, cornstarch and bullion granules. Stir cornstarch mixture into mushroom mixture. Cook and stir until thickened and bubbly. Stir in meatballs and wine; heat through. Stir in parsley. Serve over hot cooked noodles. Makes 5 servings. To decorate the peach cake with glace icing, make the icing with 1 ¾ cup confectioners sugar and enough warm water to make the icing thin. Put in a pastry bag fitted with a small writing tip and pipe lines on the top of the cake. Nutrition facts per serving: 333 calories, 9 g total fat (2 g unsaturated fat), 72 mg cholesterol, 389 mg sodium, 39 g carbohydrates, 3 g fiber, 20 g protein  Mediterranean Recipe eBook   (Try it Today!) Return to Burn Fat Programs