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Swedish Meatball Burgers

Swedish Meatball Burgers

Although we suggest serving these on potato rolls, you can also perch the patties atop egg noodles.

Cooking Light AUGUST 2007

  • Yield: 6 servings (serving size: 1 burger)

Ingredients

  • 1/3 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 pounds ground veal
  • Cooking spray
  • 6 (2-ounce) potato sandwich rolls (such as Cobblestone Mill), split
  • 6 tablespoons fat-free sour cream

Preparation

Prepare grill.

Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 tablespoon sour cream and top half of roll.

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 25.5g
  • Carbohydrate: 31.9g
  • Fiber: 1.5g
  • Cholesterol: 89mg
  • Iron: 2.1mg
  • Sodium: 718mg
  • Calcium: 45mg
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Swedish Meatball Burgers recipe

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