This recipe is weight watchers and South Beach Diet friendly. Who would have thought it could be so easy, too? You could substitute ground turkey for the beef.
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 pound lean ground beef
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chicken broth
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
- Mix together salt, allspice, and pepper in a medium mixing bowl. Add ground beef and gently mix with hands to combine; shape into 24 (1-inch) balls.
- Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
- Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
- Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.
