Slimming World friendly turkey meatballs in a cheesy Philadelphia Lightest sauce
Finely chop mushrooms and onion.
Season the turkey mice with salt, pepper and dill then mix together, need (not too much or it’ll be too dense) and roll into balls.
Spray a frying pan with olive oil Fry Light, set to a moderate heat, add the turkey meatballs and cook until brown and completely sealed all round.
In a separate frying pan, fry the mushrooms and onion using Fry Light until soft but not brown.
Add half a tub of Philadelphia Lowest, a chicken stock pot and 150ml of water to the mushroom and onion mix, bring to the boil, add the turkey meatballs and simmer for 10-12 minutes.
Serve with pasta or tagliatelle
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