1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In food processor, process oats to fine crumbs.
2. In large bowl, gently mix turkey, sweet potato apple purée, oats, ½ teaspoon salt and ¼ teaspoon pepper. Form turkey mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes about 16 meatballs.
3. In medium bowl, whisk stock and flour. In large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 5 minutes. Whisk in stock mixture; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until sauce thickens. Add meatballs; cook and stir 2 minutes. Stir in yogurt and ¼ teaspoon each salt and pepper; serve sprinkled with parsley.
- 8 g Total Fat
- 2 g Saturated Fat
- 36 mg Cholesterol
- 497 mg Sodium
- 13 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 13 g Protein
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Nutritional Information
- 8 g Total Fat
- 2 g Saturated Fat
- 36 mg Cholesterol
- 497 mg Sodium
- 13 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 13 g Protein
Directions
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In food processor, process oats to fine crumbs.
2. In large bowl, gently mix turkey, sweet potato apple purée, oats, ½ teaspoon salt and ¼ teaspoon pepper. Form turkey mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake meatballs 20 minutes or until internal temperature reaches 165°. Makes about 16 meatballs.
3. In medium bowl, whisk stock and flour. In large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 5 minutes. Whisk in stock mixture; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until sauce thickens. Add meatballs; cook and stir 2 minutes. Stir in yogurt and ¼ teaspoon each salt and pepper; serve sprinkled with parsley.