Most swedish meatball recipes usually contain fatty beef and lots of sour cream. This recipe is heartburn-safe because turkey is substituted for the beef and fat-free sour cream is used.
The first part of the ingredients is for the meatballs (mb) and the second part of the ingredients is for the sauce (sa).
Ingredients:
- (mb) 1 cup plain bread crumbs
- (mb) 2 egg whites
- (mb) 1/4 teaspoon grated nutmeg
- (mb) 1/2 ground allspice
- (mb) 1 teaspoon salt
- (mb) 2 pounds chilled ground turkey breast meat
- --------------------
- (sa) 2 tablespoons olive oil
- (sa) 3 tablespoons cornstarch
- (sa) 1/2 cup water
- (sa) 3 cups beef broth
- (sa) 1 tablespoon Worcestershire sauce
- (sa) 1 tablespoon fat-free sour cream
- (sa) Pinch of salt
Preparation:
- Preheat oven to 350 degrees F.
- To make meatballs, combine bread crumbs, egg whites, nutmeg, allspice, salt, and turkey in a large bowl. Mix with your hands.
- With wet hands, form turkey mixture into 1-inch balls.
- Chill turkey balls in refrigerator until ready to use.
- Pour olive oil in a large nonstick skillet and heat over a medium-high heat until hot.
- Place turkey balls into the skillet and brown until browned on all sides.
- Place turkey balls into a 9 x 13-inch baking dish, and cover with foil.
- Bake for 20 minutes.
- As turkey balls are baking, prepare sauce. In a small bowl combine constarch and water, stirring until smooth. Set aside.
- Combine Worcestershire and beef broth in a large saucepan and bring to a boil over medium-high heat.
- Whisk in the cornstarch mixture and continue whisking until the mixture begins to thicken.
- Remove mixture from heat and gently whisk in sour cream.
- Pour this mixture over the turkey balls and stir well.
- Serve warm.
