Swedish Meatballs I

Description

• Source: Forbidden Foods Diabetic Cooking
• Original recipe
• Yield: 12 servings

Ingredients

• 1 egg
• ½ cup low-fat (1%) milk
• 2 slices whole wheat bread, lightly toasted and made into coarse crumbs
• ½ small onion, minced
• 2 tablespoon minced fresh parsley
• ½ teaspoon salt (optional)
• ¼ teaspoon ground allspice
• ¼ teaspoon nutmeg
• 1 pound ground skinless turkey breast
• ½ pound lean ground pork
• 3 tablespoons all-purpose flour
• 2 teaspoons vegetable oil

Procedures

1. In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes.
2. Add the onion, parsley, salt, allspice, and nutmeg; blend well.
3. Add the meats and stir with a fork until well blended.
4. Cover and chill for at least 30 minutes.
5. Sprinkle with flour on a piece of waxed paper and place next to the meat bowl.
6. Shape the meat into 48 meatballs, about 1 tablespoon each.
7. Dip each meatball lightly in the flour and place on a baking sheet.
8. Set aside.
9. In a large nonstick skillet, heat 1 teaspoon of the oil.
10. Add half the meatballs and cook until browned all over, 5 minutes.
11. Cover and cook the meatballs until the meat is no longer pink, 20 – 25 minutes, turning occasionally (remaining meatballs should be refrigerated).
12. Transfer the cooked meatballs to a bowl, cover, and keep warm.
13. Remove any small meat pieces from the skillet.
14. Repeat step 3 with the remaining meatballs.

Nutritional information

• Calories: 106 | Protein: 15 g | Sodium: 65 mg | Cholesterol: 54 mg | Fat: 3 g | Carbohydrates: 5 g
• Exchanges: ½ starch | 2 very lean meat