1 lb. ground turkey
1/2 bag pork rinds, crushed
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
Chicken bouillion cube, dissolved in cup water
Cream
1 tsp. oregano
Butter
Olive oil
Mix turkey, crushed pork rinds, garlic powder, oregano
and salt. Shape into small meatballs. Heat nonstick frying pan, add
olive oil and butter, and cook meatballs on medium high heat until
browned. Lower heat and add chicken broth to pan. Cover and cook for
10-15 minutes. Remove meatballs from pan. Raise heat and boil broth
until reduced to about 1/2. Lower heat again and add splash or two of cream
and additional tsp. of oregano. Simmer for a minute and then add meatballs back
to pan. Cook few minutes more until meatballs are coated with sauce.
