Serves: 3
Calories per serving: 240 kcal
Macros: C 6g | P 37g | F 9g
Ingredients:
1 white onion, diced
4 cloves garlic, minced
12 lean turkey meatballs
10 button mushrooms, sliced
2 tsp cornflour
12 whole peppercorns
200ml chicken stock
200g light cream cheese
200ml light milk
1 tsp olive oil
Chopped parsley, to taste
Salt, to taste
Method:
Heat the olive oil in a pan over medium heat. Add the turkey meatballs and cook until browned on all sides.
Add the diced onion, garlic, and peppercorns. Sauté until the onion softens.
Stir in the mushrooms and cook for another 2 minutes.
Pour in the chicken stock, milk, and cream cheese, stirring until the cheese melts into the sauce.
Mix the cornflour with a little water to form a paste, then stir it into the pan to thicken the sauce.
Simmer for a few minutes until the sauce reaches your desired consistency.
Season with salt and stir in chopped parsley before serving.
Watch me make it here