Light & Tasty Meatball Stroganoff

• 1 lb ground turkey
• 1 small onion, minced
• 1 pinch salt and pepper, to taste
• 12 teaspoon dill weed (this is used in the meatballs)
• 1 (10 1/2 ounce) can fat-free cream of mushroom soup
• 1 (15 ounce) can fat-free low-sodium chicken broth
• 1 cup sliced fresh mushrooms
• 12 teaspoon dill weed (this is used in the sauce)
• 3 tablespoons fat free sour cream

1. In mixing bowl, combine turkey, onion, S&P and 1/2 tsp dill.
2. Mix well.
3. Form 1" meatballs (between 24-30) and cook them in a cooking spray-coated, pre-heated saute pan at medium high until thoroughly cooked through.
4. Remove from pan and scrape out leavings, discarding them.
5. In same saute pan, combine mushrooms, dill, soup& broth, stirring to mix well.
6. Bring to slow boil and add meatballs back in.
7. Add Fat Free Sour Cream.
8. Heat through.
9. Serve over rice or noodles with a salad.

ground turkey, onion, salt, dill, cream of mushroom soup, chicken broth, mushrooms, dill, sour cream

Taken from www.food.com/recipe/light-tasty-meatball-stroganoff-90770 (may not work)