Servings | 5 |
---|---|
Preparation Time | 20 Minutes |
Cook Time | 30 Minutes |
Total Time | 50 Minutes |
Difficulty | Easy |
Main Ingredient | Turkey; Pork |
Category | Poultry; Meat |
Meal | Lunch; Dinner |
Type | Appetizer; Main Dish; Side Dish |
Cook Method | Stove Top |
Diet |
1/2 cup onion, finely chopped
1/4 cup whole wheat bread crumbs
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup ground turkey breast
1 cup ground pork
1 tablespoon olive oil
1 pound button mushrooms, sliced
1 (14 ounce) can low-sodium chicken broth
1/4 cup all-purpose flour
1/2 cup low-fat sour cream
1/4 cup flat-leaf parsley, finely chopped
1 tablespoon seedless raspberry jam
Combine the onion, bread crumbs, 1/4 teaspoon salt, pepper, nutmeg, ground pork, and ground turkey in a large bowl. Taking two tablespoons at a time, form meatballs until all of the mixture is used.
Heat the olive oil in a large skillet over medium heat. Cook the meatballs for 10-12 minutes, stirring occasionally. Move cooked meatballs to a serving plate.
Cook the mushrooms in the same skillet over medium-high heat for 8-10 minutes or until the liquid evaporates.
In a small mixing bowl, whisk the chicken broth and flour. Add this mixture and the meatballs to the skillet, bringing to a simmer for 5 minutes or until the sauce is thickened.
Remove from heat and add the sour cream, parsley, raspberry jam, and remaining salt. Serve immediately.
Calories: 255 cal
Total fat: 11g
Saturated fat: 4g
Monounsaturated fat: 3g
Cholesterol: 62mg
Sodium: 624mg
Potassium: 631mg
Carbohydrate: 17g
Fiber: 2g
Protein: 24g