Swedish Meatballs

Oxmoor House
Serve extra meatballs on a bed of egg noodles for a quick dinner.
12 servings (serving size: 3 meatballs)


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Cooking spray
1 1/4 pounds ground turkey
3/4 cup soft rye breadcrumbs (about 2 [1-ounce] slices)
1/3 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/4-ounce) can fat-free, less-sodium chicken broth, divided
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup reduced-fat sour cream


Preheat oven to 400°.

Line a baking sheet with foil, and coat the foil with cooking spray.

Combine turkey and next 7 ingredients in a large bowl. Shape into 36 (1-inch) meatballs, and place on a baking sheet. Bake at 400° for 15 to 17 minutes or until centers are no longer pink. Set aside, and keep warm.

Combine 1/2 cup chicken broth and 3 tablespoons flour; stir with a whisk until smooth.

Pour remaining broth into a large saucepan; bring to a boil. Slowly add flour mixture to broth, stirring constantly. Cook over medium heat until mixture thickens and returns to a boil, stirring constantly. Add lemon juice and next 3 ingredients, stirring well.

Remove from heat, and stir in sour cream. Add meatballs, and stir gently. Cook over low heat until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 125
Fat 5 g
Satfat 1.8 g
Protein 10.9 g
Carbohydrate 8.2 g
Cholesterol 41 mg
Iron 1 mg
Sodium 443 mg
Caloriesfromfat 36 %
Fiber 0.5 g
Calcium 39 mg