Ingredients for Mini Meatballs:1 1/4 extra lean ground turkey
1/2 c oats (I used quick oats)
1/4 c egg beaters
1 tsp chili powder
1 garlic clove, minced
1/4 tsp pepper
1/2 tsp salt
1/2 tsp onion flakes
Directions:1. Prepare meatballs first by preheating oven to 350. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine ground turkey, chili powder, onion flakes, garlic, salt and pepper. 3. Once combined well, add in oats and egg. Mix until well combined. 4. Scoop out 1/2 tablespoon sized balls (I used a melon ball sized-scooper) of turkey mixture onto prepared baking sheet.
5. Bake for 8 minutes then flip each meatball. Return to oven and cook an additional 8 minutes or until cooked through. Set meatballs aside. 6. Bring a large pot of water to boil over high heat. Add noodles. Cook according to package directions or until al dente. 7. While noodles are cooking, in a large skillet, cook onion, garlic, and butter over medium-high heat until onion is tender. Stir in flour, salt, and pepper. Cook about 3 minutes, stirring constantly. 8. Stir in cream of chicken and broccoli. Reduce heat, cover, and simmer 10 minutes or until broccoli is heated through and tender. 9. Turn off heat. Stir in yogurt, leave uncovered, over residual heat until yogurt is heated through. 9. Drain noodles.