YOUR SOLIN GENERATED RECIPE
Herb-Crusted Turkey Meatballs with Creamy Mushroom Sauce
Savor tender turkey meatballs infused with fresh herbs and a light coat of whole wheat breadcrumbs, served with a velvety, low-fat mushroom sauce accented by garlic and nonfat Greek yogurt. This balanced dish is a hearty yet clean option that delights your palate without weighing you down.
INGREDIENTS
6 oz Lean Ground Turkey
1 large Egg White
1/8 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Parsley, chopped
1 tsp Dried Oregano
1 tsp Garlic Powder
Salt & Pepper to taste
1 tsp Olive Oil
1/2 cup White Mushrooms, sliced
1 Garlic Clove, minced
1/4 cup Low-Sodium Chicken Broth
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped fresh parsley, dried oregano, garlic powder, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Form the mixture into small, evenly sized meatballs (about 4-5 meatballs).
Heat a non-stick skillet over medium heat and add the olive oil. Gently brown the meatballs on all sides for about 4-5 minutes total.
Once browned, transfer the meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
While the meatballs are baking, prepare the creamy mushroom sauce. In the same skillet, add the sliced mushrooms and minced garlic. Sauté over medium heat until the mushrooms soften, about 3-4 minutes.
Deglaze the pan with the low-sodium chicken broth, stirring to release any browned bits, and let it simmer for 2 minutes.
Reduce the heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
Serve the herb-crusted turkey meatballs topped with the warm creamy mushroom sauce. Enjoy!