Meatballs With Creamy Paprika Sauce

• 1 lb. ground turkey breast
• 1/4 c. oat bran cereal
• 1 Tbsp. ketchup
• 1/4 tsp. black pepper
• 1 garlic clove, finely minced
• 1 c. chicken bouillon (make from bouillon cube)
• 1 1/2 c. thinly sliced onion
• 1/2 c. evaporated skim milk
• 1/4 c. flour
• 1 tsp. paprika
• 2 tsp. minced parsley

1. Mix together the turkey, oat bran, ketchup, pepper and garlic. Shape into small balls.
2. Fry in a nonstick pan sprayed with Pam. Remove the balls when brown.
3. Add the chicken bouillon to the pan along with the sliced onions.
4. Bring to a boil and simmer until the onions are tender.
5. In a separate bowl, slowly blend the evaporated milk into the 1/4 cup of flour until smooth.
6. Then slowly drizzle the chicken bouillon and onions and blend.
7. Cook over medium heat, stirring until thick.
8. Add paprika.
9. Pour over meatballs.
10. Garnish with parsley.
11. Serve with mashed potatoes.

ground turkey, bran cereal, ketchup, black pepper, garlic, chicken bouillon, onion, milk, flour, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781246 (may not work)