Swedish Meatballs
- Number of Servings: 4
Ingredients
2 slices rye bread(1) package ground turkey breast (about 23 ounces)¼ tsp ground nutmeg¼ tsp freshly ground black pepper1 serving egg substitute1 cup reduced-sodium chicken broth1 tablespoon all-purpose flour1 8-ounce carton low-fat sour cream2 TBS chopped parsley
Place bread in a food processor; pulse 10 time or until coarse crumbs form. (alternately, you can break by hand). Place breadcrumbs in a medium bowl. Add turkey, nutmeg, pepper and egg substitute; stir until combined. Shape mixture into desired-size meatballs.
Spray non-stick skillet with spray, and add ½ cup chicken stock. In two batches, add meatballs, and cook over medium heat until done, turning frequently and adding a bit of water to keep the pan from drying out. Remove meatballs from pan. Add 1 cup chicken stock and flour to the pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook until sauce is thick. Remove from heat and sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user GALSMILEY.
Spray non-stick skillet with spray, and add ½ cup chicken stock. In two batches, add meatballs, and cook over medium heat until done, turning frequently and adding a bit of water to keep the pan from drying out. Remove meatballs from pan. Add 1 cup chicken stock and flour to the pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook until sauce is thick. Remove from heat and sprinkle with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user GALSMILEY.
Nutritional Info Amount Per Serving
- Calories: 343.4
- Total Fat: 10.0 g
- Cholesterol: 131.6 mg
- Sodium: 278.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.2 g
- Protein: 47.3 g