Turkey Meatballs over Bowties

This is something I came up with early on after my gastric bypass.  I've been trying to find new and interesting ways to use ground meats, as they sit the best with me at this point.  This was a definite winner all around.

1 box bowtie pasta

1 lb ground turkey
2 eggs
1 c panko breadcrumbs
1 c shredded monterey jack/colby cheese mix
1/4 c milk
sprinkle of wheat germ
Seasoning to taste:
black pepper
garlic powder

1 medium onion, chopped
1/4 cube non- or lowfat cream cheese
3/4 c milk
1 c white wine
salt and pepper to taste

Mix all ingredients for the meatballs, roll into desired size balls.  Add a dash of extra virgin olive oil to a skillet, heat to medium-high.  Brown all sides of the meatballs, remove to a paper towel to drain any excess grease.

Still over med-high heat, add the wine to the skillet to deglaze.  Once deglazed, add the onions, sprinkling with salt and pepper.  Cook until onions start to soften.  Add the milk, bring to a slow boil.  Melt the cream cheese into the milk and onions.  Stir in the meatballs.

Simmer while bowties are cooking to finish cooking the meatballs.  Serve meatballs and sauce over bowties.


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