1 pkg. ground turkey breast meat (about 1 lb.)
2/3 c. plus 1 tbsp. sour cream sub. (no fat, no cholesterol-type)
3 tbsp. unseasoned bread crumbs
1/4 c. frozen egg substitute, thawed
1 tbsp. Dijon mustard
3/4 tsp. salt (or less if desired)
1/8 tsp. ground pepper
2 tbsp. light butter, divided
1 c. slivered onions
1 c. low-sodium beef broth
1/4 c. red wine
1 tsp. Worcestershire sauce

In a mixing bowl combine turkey, 1 tablespoon sour cream substitute, bread crumbs, egg substitute, mustard, salt and pepper. Roll into walnut size balls.

In a large skillet, over medium heat, melt 1 tablespoon butter. Add meatballs and saute until lightly browned and cooked through, about 5 minutes. Remove from skillet and reserve.

Melt remaining butter in skillet. Add onions and mushrooms and saute briefly. Remove from skillet and reserve.

In skillet place remaining sour cream, broth, wine and Worcestershire sauce. Simmer over medium heat for 5 minutes. Return meatballs, onions and mushrooms to pan. Simmer until heated through. Serve over rice or, if preferred, over noodles (yolkless preferred for healthier choice). Serves 4.

As an option to meatballs, use turkey or chicken breast meat, slice thinly and saute. Follow same recipe for sauce.

Basic recipe from Perdue. If preferred, use 1 beaten egg rather than egg substitute and use light sour cream instead of sour cream substitute.