- 1 pound ground turkey
- ¼ cup chopped onion
- ¼ cup minced fresh parsley
- ½ t. salt, or to taste
- ¼ t. freshly ground black pepper
- 1 t. poultry seasoning
- 2 slices bread, cubed
- ¼ cup boiling water or broth
- 1 egg or 2 egg whites
- Dry bread crumbs if needed
- 1 T. vegetable oil
- 3 cups sliced mushrooms
- 1 cup chicken broth
- 1 cup plain nonfat or low-fat yogurt
- 2 T. flour
In a large bowl, thoroughly combine the turkey, onion, parsley, salt, pepper, and poultry seasoning.
In a small bowl, soften the bread cubes in the water or broth. Add the cubes to the turkey mixture along with the egg or egg whites. Mix the ingredients well, and shape the mixture into 24 1 ½-inch balls. If the mixture is too well to form into balls, either refrigerate it for about 1 hour or add some dry bread crumbs
Heat 2 t. of the oil in a large nonstick skillet. Add the mushrooms to the pan, and sauté them over medium-high heat to brown them. Remove them with a slotted spoon to a large bowl. Set the bowl aside.
Reduce the head to medium-low, and add the meatballs in batches of 8, browning them on all sides. Add more oil if needed. Transfer the browned meatballs to the bowl containing the mushrooms.
When all the meatballs have been browned, return them and the mushrooms to the skillet, add teh1 cup of broth, bring the liquid to a simmer, cover the skillet tightly, and simmer the ingredients for about 20 minutes. With a slotted spoon, remove the solid contents of the skillet to the large bowl, leaving the liquid in the skillet. Cover the bowl, and keep the ingredients warm.
In a small bowl or measuring cup, combine the yogurt and flour, stirring the ingredients until the mixture is smooth, and add the mixture to the liquid in the skillet. Bring this mixture to a near-boil, stirring it, lower the heat, and cook the mixture over low heat until the sauce thickens. Return the meatballs and mushrooms to the skillet, and combine them with the sauce
Serve over cooked medium-wide egg noodles garnished with chopped fresh parsley