Rating: 2 stars
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Serve extra meatballs on a bed of egg noodles for a quick dinner.

Recipe by Oxmoor House January 2002

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Yield:
12 servings (serving size: 3 meatballs)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Line a baking sheet with foil, and coat the foil with cooking spray.

  • Combine turkey and next 7 ingredients in a large bowl. Shape into 36 (1-inch) meatballs, and place on a baking sheet. Bake at 400° for 15 to 17 minutes or until centers are no longer pink. Set aside, and keep warm.

  • Combine 1/2 cup chicken broth and 3 tablespoons flour; stir with a whisk until smooth.

  • Pour remaining broth into a large saucepan; bring to a boil. Slowly add flour mixture to broth, stirring constantly. Cook over medium heat until mixture thickens and returns to a boil, stirring constantly. Add lemon juice and next 3 ingredients, stirring well.

  • Remove from heat, and stir in sour cream. Add meatballs, and stir gently. Cook over low heat until thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

125 calories; fat 5g; saturated fat 1.8g; protein 10.9g; carbohydrates 8.2g; cholesterol 41mg; iron 1mg; sodium 443mg; calories from fat 36%; fiber 0.5g; calcium 39mg.
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