Serve with egg noodles and green beans.  Makes 2 generous or 3 normal or 4 side servings.

3/4 tsp salt

1/2 tsp rosemary

dash thyme, garlic powder, onion powder, cayenne

1/4 tsp freshly ground black pepper

1 lb ground turkey breast

1 tbsp extra-virgin olive oil

1.5 cups chicken broth

1/2 cup reduced-fat sour cream

2 tbsp chopped fresh parsley

preparation

Mix together salt, rosemary, dash thyme, garlic powder, onion powder, cayenne, 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 heat. Add meatballs and cook until browned, about 3 minutes; lower heat 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.

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