The mushroom-y sauce over the spinach I sauteed with a bit of garlic was delicious! This recipe took me about 30 minutes to make and sit down to eat. I love meals like that on a long Monday after work. And since I didn’t have my oat bran yet yesterday I added twice as much so I would get my share.
2 T oat bran
1 pound ground chicken or turkey
1 8 oz package baby portabello mushrooms, quartered
1/4 t ground nutmeg
1/4 cup egg white substitute
1 cup low sodium chicken broth
1 T corn starch
1 cup fat-free sour cream
2 T chopped fresh parsley
salt and pepper
1/2 t red pepper flakes (optional)
olive oil spray
In a bowl combine chicken, nutmeg, egg whites and oat bran. Shape mixture into 16 meatballs. In a large nonstick skillet coated with olive oil spray brown meatballs and cook for 5 minutes. Remove meatballs from pan. Do the same with the mushrooms and remove them from the pan. Add the chicken broth and corn starch, stirring with a whisk until combined. Bring to a boil, and cook 1 minute, stirring constantly. Stir in sour cream and return the meatballs to pan. Cook for 10 minutes or until meatballs are done and sauce is thick. Serve with fresh parsley.