NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Beef broth

0.5 cup Greek yogurt

1 tsp Dijon mustard

2 cup Zucchini noodles

1 tbsp Fresh parsley

PREPARATION

• 1

  In a bowl, combine the ground turkey, sea salt, black pepper, and garlic powder, then roll into 1-inch meatballs.

• 2

  Heat the olive oil in a large skillet over medium heat and sear the meatballs until browned and cooked through, about 8-10 minutes.

• 3

  Remove meatballs from the pan and add the sliced mushrooms and diced onions, sautéing until they are tender and golden brown.

• 4

  Add the minced garlic to the skillet for 30 seconds, then pour in the beef broth and Dijon mustard, scraping up any browned bits.

• 5

  Turn the heat to low and whisk in the Greek yogurt until the sauce is creamy and smooth, then return the meatballs to the skillet.

• 6

  Briefly sauté the zucchini noodles in a separate pan until just tender, then plate and top with the meatball stroganoff and fresh parsley.