INGREDIENTS:
1 bag egg noodles
2 small packages brown mushrooms
1 onion, diced
1 package softened cream cheese
1 8 ounce sour cream
16 ounces Chicken broth
1 lb ground turkey
1 egg, beaten
1/3 cup panko bread crumbs
1/3 cup grated parmesan
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil for brushing the meatballs
salt and pepper
parsley for garnish
Prepare Noodles per packaging.
THE SAUCE:
In a saucepan heat chicken broth with mushrooms and onion until they are softened.
Stir in cream cheese and sour cream and remove from heat.
THE MEATBALLS:
Preheat the oven to 375 degrees.
In a bowl combine ground turkey, egg, panko, parmesan, garlic powder, oregano, some salt and pepper to taste. Roll into about 20 meatballs. Use a sheet pan, covered in foil, and sprayed with cooking spray. Brush the tops of the meatballs with olive oil. Bake in the oven for 15 minutes, until internal temperature reads 165.
In bowls place noodles, then meatballs, then sauce. Garnish with parsley.
I served this with garlic bread and a salad.
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