A little twist, on a classic favorite!
Ingredients
- Extra Lean Ground Turkey Breast, 1 pound
- Egg, 1 medium
- Tony Chacheres, 2 to 4 tsp.
- Garlic Powder, 1 tsp.
- Onion Powder, 1 tsp.
- Paprika, 1/2 tsp.
- Allspice, 1/4 tsp.
- Onion, 1 small diced
- Chicken Broth, 1 to 2 cups
- Flour, 3 Tbls.
- Plain, Nonfat Greek Yogurt, 3/4 to 1 cup
- Dijon Mustard, 1 tsp.
- Worcesterehire Sauce, 2 tsp.
- Fat Free Milk, 3/4 cup
- I Can’t Believe It’s Not Butter Spray, as needed
Directions
1. In large skillet, add ICBINB and onions. Sauté together, with a dash of Tony Chacheres. Allow onions to become soft and golden. Remove from skillet and set aside.
2. In medium bowl, add the ground turkey, all seasonings and egg. Mix together well, and form “meatballs.” Add each meat ball to the hot skillet, rotating as needed/frequently, making sure they cook on all sides. Once they are almost done cooking, remove from skillet and set aside.
3. Add milk, chicken broth and Greek Yogurt to skillet, all while whisking together. Now, add flour to skillet, while continuing to whisk. Turn to medium heat, allow to come to a soft boil. Add mustard and Worcestershire Sauce. Whisk again. Sauce will begin to thicken. Now, add onions and meatballs back to sauce. Allow to cook on low-medium heat, until desired thickness of sauce is achieved. Make sure to stir often, so that sauce and meatballs do not stick to skillet and/or burn.
4. Serve & Enjoy!
Makes 4 servings. 2 Freestyle points per serving
***Serve over rice or mashed potatoes, or eat them by themselves. If added sides are chosen, please make sure to account for the additional point value, of the dish.***
Kommentarer