Ingredients
3/4 tsp salt
1/2 tsp allspice
1/4 tsp freshly ground black pepper
1 lb ground turkey breast
1 tbsp extra-virgin olive oil
3/4 cup lower-sodium chicken broth
3 tbsp reduced-fat sour cream
2 tbsp chopped fresh parsley
Preparation
Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into 24 (1-inch) balls,
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan Using a slotted spoon, transfer meatballs to a plate.
Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.
