Post by Tia on Sept 1, 2006 9:28:49 GMT -5
* Exported from MasterCook *
Swedish Meatballs
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 slices white bread -- cut into small pieces
1 pound lean ground turkey
1 large egg
1 small onion -- finely chopped
2 tablespoons dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup low sodium beef broth
1 teaspoon worcestershire sauce
1/2 cup fat-free sour cream
Preheat the oven to 450 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.
Put the bread in a food processor or blender; process to fine crumbs, about 1 minute. Combine the bread crumbs, turkey, egg, onion, 1 tablespoon of the mustard, the salt, pepper, allspice, and nutmeg in a large bowl. Form into 36 (1-inch0 meatballs; place 1 inch apart on the baking sheet. Bake until lightly browned, about 15 minutes.
Transfer the meatballs to a 5- or 6-quart slow cooker. Combine the broth, the remaining 1 tablespoon mustard, and the worchestershire sauce; pour over the mearballs. Cover and cook until the meatballs are firm and the sauce thickens slightly, 1-2 hours on high or 3-4 hours on low.
At the end of the cooking time, stir in the sour cream.
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Per Serving (excluding unknown items): 91 Calories; 3g Fat (33.4% calories from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve these meatballs right out of the slow cooker at your next party. Give your guests long wooden skewers and allow them to help themselves.
NOTES : Most folks will never guess this version of Swedish meatballs is made with ground lean turkey breast instead of the usual combination of beef, pork, and veal. It's the Dijon mustard, aromatic spices, and just the right touch of sour cream that give these meatballs their distinctive rich flavor.