Prep 10 mins
Cook 50 mins
I loooove swedish meatballs, but I don't love all that fatty beef and thick gravy sauce sticking to my thighs! Even though this is a healthy makeover dish, it is just as good, if not better, than the original! I always pack the meatballs together tightly before placing them in the pan, and turn them over halfway through the cooking time. Also, sometimes I make the gravy sauce in a crockpot and let the cooked meatballs stew in there for a few hours. Just a few suggestions! Enjoy!
- 453.59 g ground turkey
- 59.14 ml egg substitute
- 29.58 ml water
- 118.29 ml rolled oats
- 59.14 ml minced onion
- 2.46 ml salt
- 0.59 ml pepper
- 0.25 ml Worcestershire sauce
- 283.49 g 98% fat-free cream of mushroom soup
- 59.14 ml skim milk
- Preheat oven to 350.
- In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
- Add ground turkey and mix it all well.
- Form into meatballs about 1” in diameter and place on a broiler pan.
- Bake for 25-30 minutes until meatballs are no longer pink in center.
- While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
- Add milk and stir.
- When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.
Very, very good, Health Nut. I haven't made Swedish meatballs all that often, but may have to start making them more frequently. Loved the meatballs, but thought the gravy needed a little something more and was a little too thin. I added another 1/4 cup milk, and added some no-fat sour cream and cornstarch and a little bit of dill. That did it for us. Thnx for sharing your recipe, Health Nut. Made for PAC Fall 2009.
I love Swedish meatballs too! These were very good served with mashed potatoes with the gravy over them. I will be making these again. Thanks for posting. Made for Fall 2009 PAC.