I haven't tried it yet, but will. 

Turkey ZucchiniBalls In Porcini Mushroom Sauce

Submitted by: BLUESUNSHINEFL

This recipe was created on accident. I was trying to make my Semi-Traditional Meatloaf when I realized we were out of Ranch seasoning, so I decided to change the concept completely and put an Indian spin on it.

45 Minutes to Prepare and Cook

Poultry | Party | Party Poultry | Indian | Indian Poultry | Low Fat | Low Fat Poultry | Dinner | Poultry Dinner |

Ingredients

Sauce =
1 can Reduced Sodium Cream of Celery Soup
1 cup Reduced Sodium Chicken Broth
1 cup Dried Porcini Mushrooms
Pinch of Black Pepper

ZucchiniBalls =
1 package 93% Lean Ground Turkey
1 Zucchini, with skin on, grated
1 Carrot, grated or cut into strips
1/2 cup Part Skim Shredded Mozzarella Cheese
2 Garlic Cloves, diced
2 tbsp Scallions
2 tbsp Parmesan & Romano Cheese
2 tbsp Cumin
2 tbsp Curry
2 tbsp Worcestershire Sauce
1 tbsp Coriander
1 tsp Allspice
1 tsp Rosemary
Pinch of Garlic Powder
Pinch of Onion Powder
Pinch of Black Pepper

Directions

1) Preheat oven to 400 degrees

2) Preheat chicken broth in saucepan

3) Pour condensed soup on bottom of baking dish. Add sea salt and pepper. Do not add additional liquid yet.

4) When broth is boiling, add mushrooms. Boil for 3 minutes.

5) Strain mushrooms out of broth and place in baking dish with soup. Add 1/4 cup of chicken-mushroom broth to baking dish to create a thick sauce (the remaining broth is excellent when refrigerated and used in other dishes). Don't worry about small lumps in sauce - they will dissolve in the oven

6) In large bowl, blend remaining ingredients together (with hands)

7) Roll meat mixture into 10 balls and place them in baking dish, directly on top of sauce

8) Place dish with top on in the oven

9) Bake for 30-35 minutes

-- 3 WW points --

Number of Servings: 10

Recipe submitted by SparkPeople user BLUESUNSHINEFL.

Number of Servings: 10

Nan,

That sounds really tasty!  Thanks for sharing.

karen