Turkey meatballs are almost my new favorite food (right after turkey meatloaf). Don’t know what it is about turkey lately, but MAN I am just addicted! We had some turkey meatballs left over from the night before (you really should whip some of these puppies up and make sure to have extras. You won’t be sorry you did.), so I decided to make a little homemade white sauce and serve them over whole wheat penne pasta. Can we say “DELISH”? Yep.
To start out your sauce, you’ll want to put equal parts olive oil (or butter, if you prefer) and flour in a pan. Get it nice and hot to cook out the flour flavor. I added onions and garlic. Yummo.
When the mixture gets nice and bubbly, slowly add milk. The fat/flour mixture will want to clump up when you add the milk, so just keep on whisking until it is smooth before adding more milk. If you add too much milk all at once, it will be hard to get the clump-ies out! Do a taste test. What does it need?
Ah, yes, cayenne! You may also add a touch of salt if you like.
mmm. Yep. That’s better. Another taste test proved this to be a winner.
Add the meatballs and heat them through.
Serve ’em up with some fresh whole wheat penne. Yes please!
Then top it all off with a skocsh (real word??) of Parmesan and a sprinkle of parsley…
- ¼ cup flour
- ¼ cup olive oil
- ¼ cup onions, finely chopped
- 1 Tbsp minced garlic
- Enough milk to make a creamy sauce…about 4 cups, depending on how thick you like your sauce
- Salt, pepper and cayenne to taste
- Whole Wheat Penne
- 10-12 Turkey Meatballs