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Swedish Meatballs |
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Serves: 12 Print this RecipePreparation time: 50 minutes (includes 30 minutes chilling time) Cooking time: 60 minutes Serves: 12 Serving size: 4 meatballs These Swedish meatballs are made with ground turkey breast and lean pork instead of the traditional pork-beef-veal combination. We’ve also eliminated the fatty gravy. They can be made at least 24 hours ahead and stored in a covered container. Serve them as an entrée, in pasta sauce, or as meatball sandwiches. 1 egg 1/2 cup low-fat (1%) milk 2 slices white bread, lightly toasted and made into coarse crumbs 1/2 small onion, minced 2 tablespoons minced fresh parsley 1/2 teaspoon salt (optional) 1/4 teaspoon ground allspice 1/4 teaspoon nutmeg 1 pound ground skinless turkey breast 1/2 pound lean ground pork 3 tablespoons all-purpose flour 2 teaspoons vegetable oil 1. In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes. 2. Sprinkle the flour on a piece of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 Tbsp each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside. 3. In a large nonstick skillet, heat 1 tsp of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.) Transfer the cooked meatballs to a bowl, cover, and keep warm. 4. Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs. We’ve used soft tortillas, which are lower in fat than the hard-shell type. If you prefer hard-shell tacos, you can easily use half the shredded cheese amount to even out the fat. To keep soft tortillas from drying out when warmed, heat them in the microwave between sheets of dampened paper towels for 15-20 seconds each. Exchanges 1/2 Starch 2 Very Lean Meat Calories 106 Calories from Fat 24 Total Fat 3g Saturated Fat 1g Cholesterol 54mg Sodium 65mg Carbohydrate 5g Dietary Fiber 0g Sugars 1g Protein 15g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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