Turkey Meatball Stroganoff

The meatballs are a soft moist texture, a manageable size and relatively quick to prepare.

The stroganoff sauce is delicious. An excellent family meal when paired with a dressed mixed salad. A couple of leftover meatballs in sauce also heat nicely in the microwave for next day's lunch.

Ingredients

• 1 pound ground turkey
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg yolk
• 1 teaspoon olive oil
• 1/2 pound mushrooms, sliced (baby bella are great)
• 1 1/2 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1/2 cup Greek yogurt or sour cream

Instructions

• Blend turkey, 3 tablespoons onion, garlic, salt, pepper, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs)
• Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside.
• Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened.
• Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry.
• Add broth, Worcestershire sauce and bring to a boil.
• Add cornstarch mixture and blend until sauce is glossy and thickened.
• Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes.
• Turn off heat, stir in Greek yogurt and adjust seasonings.