Most of this recipe is from the South Beach cookbook, but I made a couple of changes. This was a nice tasty and hearty meal, especially for the weather we've been having in Chicago lately.
1 pound ground turkey
1 shallot diced
1/2 tsp Allspice
1 tsp salt
1 tsp black pepper
1.5 cups low-sodium chicken stock
3 tbsp no-fat sour cream
1 package whole wheat egg noodles
Combine the turkey, shallot, spices and egg in mixing bowl and combine with your hands. Place in fridge for at least 30 minutes up to 2 hours to let the flavors have a change to combine.
Boil water in large pot for noodles.
Take the turkey and form into meatballs, I got around 18. Place a non-stick skillet over medium high heat, add olive oil, let warm and then add meatballs. Cook for three or four minutes and then flip them over with some tongs. Cook for another three to four minutes, occasionally moving the pan to make sure they're getting cooked.
Add noodles to boiling water and cook according to directions on package.
Remove the meatballs with a slotted spoon to another dish and cover with aluminum foil. Add chicken stock to pan and reduce, you can add some thyme or sage at this point if you want. Place heat on low and add sour cream, combine. Taste and see if it need any salt or other seasoning.
Place meatballs back into sauce and mix.
Serve meatballs on top of noodles with a side salad or steamed vegetable.