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Swedish Meatballs

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

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

  5. 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.

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

Oxmoor House Healthy Eating Collection