3/4 t salt
1/2 t allspice
1/4 t black pepper
1 lb ground turkey breast
1 T olive oil
3/4 C chicken broth
3 T sour cream (lowfat)
2 T chopped parsley
Mix together the salt, allspice, pepper, and turkey in a large bowl. Shape into 24 1-inch balls. Heat oil in a large non-stick skillet and cook the meatballs over medium-high heat until browned, about 3 minutes. Use a slotted spoon to transfer them to a plate.
Add the broth to the pan, increase the heat and simmer until liquid is reduced by half (about 5 minutes). Whisk in sour cream and cook for another minute. Add the meatballs and heat through. Serve garnished with parsley.