Swedish Meatballs

Serve extra meatballs on a bed of egg noodles for a quick dinner.

Yield: 12 servings (serving size: 3 meatballs)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 5g
  • Saturated fat: 1.8g
  • Protein: 10.9g
  • Carbohydrate: 8.2g
  • Cholesterol: 41mg
  • Iron: 1mg
  • Sodium: 443mg
  • Calories from fat: 36%
  • Fiber: 0.5g
  • Calcium: 39mg

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

Preparation

  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.
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