Preheat oven to 350º
In small bowl combine together panko bread crumbs and 2 tbsp Almond Breeze.
In large skillet heat 1 tbsp olive oil
Sauté onions until soft, about 3 minutes, add garlic and sauté for additional couple of minutes. Be sure not to burn the garlic or it will taste bitter.
In large bowl combine together ground turkey and bread crumbs.
Add sautéd onions and garlic
Add parsley, lemon zest, salt and pepper.
Roll into meatballs slightly smaller than a golf ball, should make about 16 meatballs.
In same skillet you used to sauté onions and garlic, heat a bit more olive oil if necessary.
Add meatballs browning on all sides, carefully turning meatballs so they don’t break apart.
When all side have been seared, transfer to baking sheet that has been sprayed with cooking oil. Bake until done (165º F) in 350 degree oven. (mine took about 13 minutes)
While meatballs finish cooking in oven prepare sauce.
After removing meatballs from skillet, add 1 cup chicken broth. Heat until boiling, be sure to scrape all those flavourful bits off bottom of pan.
Reduce to medium heat and add 1 cup Almond Breeze.
Stir in sun dried tomatoes and dried basil.
Season with salt and pepper
To thicken sauce, in small bowl stir together 1 tbsp flour and 2 tbsp chicken broth until smooth. While constantly stirring add to sauce to thicken.
When meatballs are done add them to the sauce.
Simmer on low heat for an additional 10-15 minutes stirring occasionally to coat all the meatballs with sauce.
Serve with side dish of your choice, I like broad noodles.