Recipe by SashasMommy
This is from a book called Great Recipes Collection - Chicken Dinners. These meatballs are delicious! I omit the mushrooms.
Top Review by SpicyDoc
Very nice low fat dish. I used ground chicken and low sodium bouillon. Served it over brown rice with mixed veg on the side. Be warned that this dish is very mildly flavored; I added some extra thyme to the sauce. The meatballs were a bit dry but low-fat will do that. Since 5 stars means 'you just gotta try this', I give it a four; ie good recipe, healthy, and still WAY better than many low-fat dishes.
- 1 egg white
- 1 cup soft breadcrumbs
- 1⁄2 cup onion, finely chopped
- 2 tablespoons nonfat milk
- 3⁄4 teaspoon snipped fresh thyme or 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 lb uncooked ground turkey
- 2 cups sliced fresh mushrooms
- 1 cup cold water
- 2 tablespoons cornstarch
- 1 teaspoon chicken bouillon granule
- 1⁄3 cup dry white wine
- 2 tablespoons snipped fresh parsley
Directions See How It's Made
- In a bowl, stir together egg white, bread crumbs, 1/4 cup of the onion, milk, thyme, salt, and pepper.
- Add turkey, mix well.
- Form into 1 inch meatballs.
- Coat a 13x9x2 inch baking dish with non-stick cooking spray.
- Place meatballs in dish and bake at 350 for 30- 35 minutes or until done (165 degrees).
- Drain off any juices.
- Meanwhile, coat an unheated large skillet with non-stick cooking spray.
- Pre-heat over medium heat.
- Add remaining onion and mushrooms, cook until onion is tender.
- In a small bowl, combine water, cornstarch and boullion granules.
- Stir cornstarch mixture into mushroom mixture.
- Cook and stir until thick and bubbly.
- Stir in meatballs and wine, heat through.
- Stir in parsley.