Creamy Crock Pot Meatballs

• 1- 1/2 pound Ground Turkey Or Beef
• 1/2 cups Grated Parmesan Cheese
• 1 Egg
• 1/2 cups Whole Wheat Bread Crumbs
• 2 Tablespoons Italian Seasonings
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Garlic Powder
• 1 cup Lite Sour Cream
• 2 cups Chicken Broth (or Beef)
• 1/2 cups Whole Wheat Pastry Flour
• Fresh Chopped Parsley (optional)

1. Mix together all ingredients in a large bowl (everything except the sour cream, whole wheat flour, broth and parsley).
2. Make 20 meatballs and set aside.
3. In another bowl stir together sour cream and broth and pour half of that mixture on the bottom of your crockpot.
4. Reserve the rest of the broth mixture in the refrigerator until the last hour of cooking.
5. Cook on high for 3-4 hours or on low for 7-8 hours until meatballs are cooked through.
6. Add the whole wheat flour to the reserved sour cream and broth mixture in a sauce pan over medium heat.
7. Heat until the sauce thickens.
8. Pour this over the meatballs and cook an additional 1/2-1 hour.
9. Sprinkle with some fresh parsley and enjoy the meatballs and sauce over pasta!
10. Nutrition Info (ground turkey) Calories: 77.9* Fat: 3.9g* Finer: .5g* Carbs: 5g* Protein: 5.9g* Points+: 2* Old Points: 2*
11. Nutrition Info (ground beef) Calories: 104.7* Fat: 8.2g* Fiber: 0* Carbs: .7g* Protein: 6.7g* Points+: 3* Old Points: 3*

ground turkey, parmesan cheese, egg, whole wheat bread crumbs, italian seasonings, salt, pepper, garlic, sour cream, chicken broth, whole wheat pastry flour, parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-crock-pot-meatballs/ (may not work)