Swedish Meatballs with Spinach, Yogurt and Dill

Servings 6

32 oz ground turkey
2 shallots, chopped very fine and sautéed 1/2 chopped onion works just fine, too
2 cloves garlic, chopped very fine
2 eggs
2 tbsp Parmesan cheese
2 tbsp dill dried
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
4-6 oz frozen spinach, thawed a bit
1 1-2 cups chicken stock Or more
1 tbs butter
2 tbsp cornstarch dissolved in water
1 cup plain Greek yogurt any % fat Greek yogurt that you prefer (0% doesn't come out quite as nice...)
salt and dill to taste
egg noodles, rice, or vegetables to serve with

Preheat the oven to 400°.
Combine the ground meat, onion, garlic, eggs, Parmesan, dill, garlic powder, onion powder, spinach and salt.
Roll into balls and place on lined baking sheet.
Bake for 15-20 minutes (depending on size of meatballs - internal temp should reach 160°). Remove from oven and set aside.
In a pan, simmer the chicken stock to a boil on medium-high heat.
Make a slurry with the cornstarch and water and add it to the pan, stirring constantly.
Once the mixture begins to thicken, add the butter.
Once the butter melts, add the Greek yogurt and stir.
Season the sauce WELL with salt and dill. Roughly 2 tsp salt and 1 tsp dill should do the trick.
Settle the cooked meatballs into the sauce and stir to coat.
Serve over rice or egg noodles.

Nutrition info is for 1/6 of the recipe made with 93/7 ground turkey and low-fat Greek yogurt. Pasta is not included.

285 calories - 13 fat - 5 carbs - 37 protein