2 pounds ground turkey
1 1/2 teaspoons onion powder
1 1/2 teaspoons oregano
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon crushed black pepper
1/2 cup sour cream
1 tablespoon butter
4 ounces mozzarella cheese
1 tablespoon fresh minced garlic
1 tablespoon tomato paste
1 1/2 cups chicken broth
In a mixing bowl, combine the turkey, onion powder, pepper, paprika, oregano, salt, pepper and eggs.
form the mixture into about 25 meatballs, each weighing about 2 ounces each. Place meatballs on a flat surface after rolling, press down slightly with your thumb and place a piece of mozzarella into the center of each meatball. Close the meatball around the mozzarella and re-roll and set aside.
In a deep wide pan or pot add 1 tablespoon of coconut oil and heat to medium/high, once warm add meatballs in batches to brown on all sides. Once all the meatballs are done and nicely browned set them aside.
In the same pan on medium heat add the butter and garlic, saute until golden brown about a minute or so than stir in the tomato paste. Let them both cook together for about 2 minutes until smooth. Add the chicken broth to the pan and allow to simmer for 5 minutes. It will thicken slightly with the tomato paste. Return the pan to a low heat and whisk in the sour cream. Once the sauce is all mixed well add your browned meatballs and cover with a lid and let cook for 30 mins.