Swedish Meatballs

By dette

This recipe is a remake of an authentic meatball recipe shared with me by a Swedish immigrant. One sefving saves you 171 calories and 20 grams fat compared to a same-sized serving of the original. Just be srue to use a whole wheat bread that is on the fluffier side and not too grainy.

Ingredients

• 2 slices fluffy whole wheat bread (about 70 cal/slice)
• 1/3 c. fat free milk
• 1 large egg white
• 1/2 c. finely chopped yellow onion
• 2 tbsp prepared horseradish
• 1/2 tsp sugar
• 1 3/4 tsp ground allspice
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 pound extra-lean ground turkey
• 3 c. reduced-sodium fat free chicken broth
• olive oil spray
• 1/4 c. light sour cream

Details

Servings 4

Preparation

Step 1

In a mixing bowl, soak the bread in the milk, until it's absorbed. Tear the soggy brad into small pieces. Add the egg white, onion, 1 tbsp horseradish, the sugar, 1/4 tsp allspice, the salt and pepper. Mix,k then addd the turkey, mixing just until combined.

In a 2 or 2 1/3 quart soup pot, bring the broth and 1 tsp of the allspice to a full rolling boil over high heat.

Roll the turkey mixture itno 1 1/2" meatballs. Boil half the meatblls in the broth for 2-7 minutes, or until they rise to the surface and are no longer pink inside. Transfer them to a serving bowl.

Heat a large nonstick skillet to high heat. When hot, mist with spray. Add the meatballs, working in batches ir necessary and cook, stirring occasionally, until lightly browned, 2-4 minutes. Return the meatballs tot he serving bowl and cover to keep warm.

Strain the broth through a sieve into a bowl. Measure out 3/4 c. and add to the skillet. Place over high heat and boil until reduced by half, 4-6 minutes. Whisk in the sour cream, remaining 1 tbsp horseradish, and reamining 1/2 tsp allspice. The mixture should have the consistency of a smooth, creamy gravyl It it does not, add a bit more broth to make it thinner or continue to boil, stirring, until it reduces and thickens. Pour the sauce over the meatballs and serve hot.

244 cal; 35 g prot; 18 g carb; 5g fat; 60 nmg chol; 2 g fiber; 98 mg sodium