Categories: Sauces, gravies, seasonings

Ingredients

• 2 bulbs fennel, cored and thinly sliced(3 cups)
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 2 Tbsp. chopped shallots
• 8 oz. fat-free cream cheese, cut up
• 1/4 cup orange juice
• 1/4 cup fat-free half-and-half
• 1 tsp. finely shredded orange peel
• 1 Tbsp. finely snipped fresh rosemary

Directions

1. In a 4-quart Dutch oven, combine fennel, broth, wine, shallots, 1/4 tsp. salt, and 1/8 tsp. black pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes.
2. Stir in cream cheese, orange juice and half-and-half. Whisk until cream cheese is melted and smooth. Gently stir in meatballs and orange peel; heat through. Sprinkle with rosemary and, if desired, additional orange peel.

3. 1/3 cup sauce per 8 meatballs (17g. carbs.)

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