Swedish Meatballs (Eating Well Mag)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 268.1
- Total Fat: 15.0 g
- Cholesterol: 70.9 mg
- Sodium: 452.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.8 g
- Protein: 21.5 g
View full nutritional breakdown of Swedish Meatballs (Eating Well Mag) calories by ingredient
Introduction
great meatballs, sauce is more of a mushroom reduction than a heavy sour cream sauce great meatballs, sauce is more of a mushroom reduction than a heavy sour cream sauceNumber of Servings: 5
Ingredients
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0.5 c Onions, raw, chopped fine
0.25 c Seasoned Breadcrumbs
1 t salt
1/2 t pepper
1/4 t nutmeg
8 oz Ground turkey, 93% lean
8 oz Pork, fresh, ground, raw, 8 oz(remove)
1lb Mushrooms, fresh sliced
1.5c Chicken Broth
0.25 c Flour, white
0.25 c Sour Cream, reduced fat
1/4 c parsley
Directions
1.Combine onion, bread crumbs, 1/4 teaspoon salt, pepper,and nutmeg in a large bowl. Add turkey and pork; gently mix to combine. Using a scant 2 tablespoons for each, make about 20 meatballs.
2.Heat a large nonstick skillet over medium heat (Spray w/ cooking spray). Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.
3.Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.
4.Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.
Serving Size: 5 svgs (4 meatballs & 2/3c sauce)
Number of Servings: 5
Recipe submitted by SparkPeople user MINDYWAG.
2.Heat a large nonstick skillet over medium heat (Spray w/ cooking spray). Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.
3.Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.
4.Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.
Serving Size: 5 svgs (4 meatballs & 2/3c sauce)
Number of Servings: 5
Recipe submitted by SparkPeople user MINDYWAG.
Member Ratings For This Recipe
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NELLJONES
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1CRAZYDOG
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ZRIE014
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ARTJAC
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DEE107