4 servings (6 meatballs + 1/4 mushrooms/sauce)
Ingredients:
1 pound ground turkey breast
1/4 cup dried breadcrumbs
1 egg
4 tsp minced garlic, divided
1 tsp worcestershire sauce
1 tsp dried parsley
1 tsp italian seasoning
1 tsp onion powder
1 tsp table salt
1/2 tsp black pepper
1/2 medium onion, sliced
8 oz fresh mushroom, sliced
1/3 cup fat free beef broth
1 cup plain fat free greek yogurt
Directions:
Preheat oven to 350F. Prepare a cookie sheet by covering with foil. Set aside.
In a medium bowl add the ground turkey, breadcrumbs, egg, 1 tsp garlic, worcestershire sauce, parsley, italian seasoning, onion powder, salt and pepper.
Make 1" meatballs and place on the prepared cookie sheet. You should get about 24-26 meatballs.
Bake for 20 minutes. Flip over at 10 minutes.
While meatballs are cooking, heat a large sprayed skillet to medium heat and add the onion and mushrooms. Cook until the onions are translucent, about 5 minutes. Add the rest of the garlic and continue to cook for another minute. Remove from heat.
Add the yogurt and beef broth, whisking until smooth. Add in the warm meatballs and serve right away.
Suggested Serving: Serve over squash, zoodles, kohlrabi, turnip or palmini noodles.
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