Turkey Swedish Meatballs

By Kathy C.

Ingredients

• Serves 3-4 (18-24 meatballs):
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground turkey breast
• 1 tablespoon extra-virgin olive oil
• 3/4 cup lower-sodium chicken broth
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh parsley
• My variation, Serves 8-12 (60-72 meatballs):
• 1 1/2 teaspoon salt
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 3 pound ground turkey breast
• 1-2 tablespoon extra-virgin olive oil (*I use coconut oil)
• 2 cup chicken broth
• 1/3 cup sour cream (*I use Coconut Milk=DF, add guar gum if necessary for thickener)
• 2 tablespoons chopped fresh parsley, optional
• NOTE:makes very little sauce--so I mat ty doubling sauce ingredients**

Preparation

Step 1

Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into meatballs (about 24 per 1 pound of meat).

Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3-5 minutes; lower heat to medium and cook 3-5 more minutes, gently shaking pan.

Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes. Stir in sour cream (or coconut milk) and cook 1 minute more. Sprinkle with parsley and serve hot.

NOTE: They are breadless. They're moister than traditional meatballs when forming, but cook up just the same. Advice: be careful not to overmix or they get tough.

*** Recipe from The South Beach Diet® Quick & Easy Cookbook.
Nutritional Information:
180 calories
7 total fat (1.5 g sat)
1 g carbohydrate
29 g protein
0 g fiber
230 mg sodium