Meatballs are a favorite with the little smaller members of our household, so I'm always looking for a new way to make them.
I lightened these up from the original recipe, so that it didn't cost me as many Weight Watchers points. Yes, I'm becoming that person.
Still, they were good.
½ cups Minced Fresh Onion
2 cloves Garlic, Minced
20 ounces, weight Lean Ground Turkey
1 whole Egg
½ cups Whole Wheat Bread Crumbs
2 Tablespoons Worcestershire Sauce
1/2 Tablespoons Dried Parsley
1 teaspoon Ground Allspice
¼ teaspoons Ground Nutmeg
1 whole 14.5 Oz. Can Low Sodium chicken broth
3 Tablespoons All-purpose flour
¼ teaspoons Ground Black Pepper
½ teaspoons Salt, Or To Taste
¼ cups Light Sour Cream
Preheat oven to 350 F.
In small skillet, heat olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. Worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.
Shape meat mixture into 1″ balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
Pour broth and flour into a jar with a tight fitting lid. Shake vigorously minutes, or until flour is dissolved.
Pour mixture into large skillet with lid and add remaining Worcestershire, black pepper, and salt to taste.
Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.
(6 servings, 4 WW Points per serving)