NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

1.5 oz Whole grain pasta

0.5 cup Yellow onion

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  In a medium bowl, combine the ground turkey, dried oregano, half of the sea salt, and half of the black pepper, then roll into 1-inch meatballs.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the meatballs until browned on all sides and cooked through.

• 4

  Remove the meatballs from the skillet and add the diced yellow onion, sautéing until translucent and slightly caramelized.

• 5

  Stir in the minced garlic for 30 seconds, then deglaze the pan with the chicken broth, scraping up any browned bits from the bottom.

• 6

  Reduce the heat to low, stir in the plain Greek yogurt and remaining salt and pepper until a smooth, creamy sauce forms.

• 7

  Toss the cooked pasta and meatballs into the skillet with the creamy onion sauce until well-coated and heated through.