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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To keep the sour cream from curdling, remove the pan from the heat before stirring it in. Ingredients:
1/2 pound ground raw turkey breast |
1/2 pound lean ground pork |
1 cup fresh rye breadcrumbs |
1 tablespoon dried parsley flakes |
1/2 teaspoon dried tarragon |
1/2 teaspoon onion powder |
2 egg whites |
vegetable cooking spray |
2 cups water |
1 tablespoon beef-flavored bouillon granules |
1 (4-ounce) can mushroom stems and pieces, drained |
2 1/2 cups uncooked medium egg noodles |
1/2 cup low-fat sour cream |
1/2 cup sliced green onions |
Directions:
1. Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add meatballs, and cook 6 minutes, browning on all sides. Drain well. Wipe drippings from skillet with a paper towel.
2. Return meatballs to skillet. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally. Remove from heat; stir in sour cream. Sprinkle with green onions.
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