 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Serve extra meatballs on a bed of egg noodles for a quick dinner. Ingredients:
cooking spray |
1 1/4 pounds ground turkey |
3/4 cup soft rye breadcrumbs (about 2 slices) |
1/3 cup 1% low-fat milk |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped green onions |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (14 1/4-ounce) can fat-free, less-sodium chicken broth, divided |
3 tablespoons all-purpose flour |
1 teaspoon lemon juice |
1 teaspoon dried dill |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup reduced-fat sour cream |
Directions:
1. Preheat oven to 400°.
2. Line a baking sheet with foil, and coat the foil with cooking spray.
3. Combine turkey and next 7 ingredients in a large bowl. Shape into 36 (1-inch) meatballs, and place on a baking sheet. Bake at 400° for 15 to 17 minutes or until centers are no longer pink. Set aside, and keep warm.
4. Combine 1/2 cup chicken broth and 3 tablespoons flour; stir with a whisk until smooth.
5. Pour remaining broth into a large saucepan; bring to a boil. Slowly add flour mixture to broth, stirring constantly. Cook over medium heat until mixture thickens and returns to a boil, stirring constantly. Add lemon juice and next 3 ingredients, stirring well.
6. Remove from heat, and stir in sour cream. Add meatballs, and stir gently. Cook over low heat until thoroughly heated.
|
|