And now for today's new recipe, Turkey "Swedish" Meatballs, that I posted as a teaser on Facebook last week. I didn't want to keep you hanging on for too long with these~Enjoy!
I was flipping through an old cookbook recently when I saw a recipe for Swedish Meatballs. It's not something I think I ever made myself, nor did I grow up eating it that often, but my kids seem to gravitate toward them at parties. I wanted to try them out for myself, but also wanted to use turkey instead of beef since my cholesterol is through the roof. Even though I only ate beef 3-4 times a month before, I'm trying to cut it out even more now with my new medical dilemma. Every little bit helps right!
These were SO easy to make and the family loved them. Well, all of us except Gab, who prefers the beef version, though she did say they weren't horrible and ate them anyway. I also like the fact that the entire meal was prepared in under 30 minutes; which is a life saver now that the kids are back in full swing. I'm sure you could even prepare the meatballs ahead of time, make a little extra gravy and keep them heated in the crock pot during the day so that they're nice and hot when you get home from work.
Turkey "Swedish" Meatballs
Prep Time: 15 minutes Yield: 30-34 meatballs
Cook Time: 15 minutes Servings: 5-6
Total Time: 30 minutes
For the Meatballs
- 1 lb. Ground Turkey (I use 99% Fat Free)
- 3/4 c. Panko Breadcrumbs
- 1/4 c. Red Onion, small dice
- 1 Large Egg
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Fresh Parsley, chopped
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 tbsp. Butter
- 2 tbsp. All Purpose Flour
- 2 c. Milk (I used 2%)
- 1 Chicken Bouillon Cube
- 1 tbsp. Fresh Parsley, chopped
For the Meatballs
- In a bowl, add the turkey, breadcrumbs, onion, egg, 1 tbsp. of oil and parsley and mix well.
- Form the mixture into 1 1/2" meatballs. (My batch yielded 33)
- Heat the remaining 1 tbsp. of oil in a large nonstick saute pan over medium heat. Add the meatballs and brown on all sides; approximately 5-8 minutes. Remove from the pan and set aside while you make the gravy.
For the Gravy
- In the same saute pan, melt the butter, then whisk in the flour to form a roux.
- Add in the milk, bouillon cube and parsley and whisk until the cube is dissolved.
- Turn the heat on high and allow to come to a boil. The mixture will begin to thicken.
- Reduce the heat to low, add back in the meatballs and cover the pan.
- Allow to simmer for an additional 10 minutes, stirring the meatballs halfway through so they get covered. Serve over egg noodles or rice.
Calories 40, Carbs 1.8g, Fat 1.8g, Protein 4.3g, Fiber .1g, Sugar .9g
Per Serving (based on 6 meatballs)
Calories 222, Carbs 10g, Fat 9.8g, Protein 23.6g, Fiber 0g, Sugar 5g