Ingredients

• 1 teaspoon olive oil, divided
• 1/2 cup chopped onion
• 1 pound 93% ground turkey
• 1/3 cup panko breadcrumbs
• 1 large egg, beaten
• 3 tablespoons fat free milk
• 3/4 cups water
• 1/2 cup light sour cream
• 2 tablespoon all purpose flour
• 2 teaspoons tomato paste
• 2 teaspoons beef Bouillon (I used Better Than Bouillon!)
• 1/2 teaspoon paprika
• 8 ounces sliced Cremini mushrooms
• Salt & pepper

Directions

1. Heat a large nonstick; sauté the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
2. In a large bowl, combine half of the sautéed onions with the ground turkey, panko crumbs, egg and milk. Gently shape into 20 meatballs.
3. In a blender combine the water, sour cream, flour, tomato paste, boullion and paprika, blend until smooth.
4. Heat the skillet, add the oil and brown half of the meatballs without disturbing about 2 minutes, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
5. Place all the meatballs and remaining onion into a large saucepan and pour the sauce over the meatballs along with the mushrooms.
6. Add 2 tablespoons of water, bring to a boil then cook covered on low 20 to 25 minutes.
7. Serve over your favorite noodles (I served over whole wheat egg noodles!)

Enjoy!