|
¾ tsp salt
½ tsp allspice, ground
¼ tsp black pepper
1 lb ground turkey breast
1 Tbls extra-virgin olive oil
¾ C chicken broth, lower-sodium
3 Tbls sour cream, reduced-fat
2 Tbls parsley, fresh & chopped
Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into 24 (1-inch) balls.
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.
Serves: 4 (The South Beach Diet: Quick & Easy Cookbook)
|
Forum 
Favoured: 0
