from Provida Chat Forum member Jenteachbd

I got a great recipe from Shape magazine the other month.

Meatballs and gravy

1 cup sliced mushrooms
1 pound ground turkey
2 teaspoons cornstarch (I asked a BMS for a thickener and was 
told this was okay to use)
1 cup no sodium chicken broth
1/4 chopped fresh parsley
1/2 cup chopped green onion

Sauté mushrooms in non stick pan with a little cooking spray.  
Combine onion, parsley, and ground turkey and mix well.  
Form into 16 balls. 
Remove mushrooms from pan when tender and put meatballs in.  
Brown (about three minutes) turning frequently to brown on all sides. 
Add in 3/4 cup of broth bring to a boil.  
Reduce heat and simmer until meatballs are thoroughly cooked.  
Return mushrooms to pan.  
Dissolve cornstarch in remaining 1/4 cup of broth and add to pan.  
Simmer until thickened.  

Each meatball equals one ounce of protein.  
Tastes great over rice.