Turkey Swedish Meatballs
A lighter version of Swedish Meatballs. My family didn't even realize they were eating turkey instead of beef until I told them!
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READY IN: 1hr 5mins
SERVES: 6
YIELD: 36 meatballs
UNITS: US
INGREDIENTS
Nutrition- 1teaspoon olive oil
- 1⁄2
- 2
- 16ounces lean ground turkey
- 1
- 1⁄2cup dry breadcrumbs
- 1tablespoon Worcestershire sauce
- 1⁄2tablespoon dried parsley
- 1teaspoon allspice
- 1⁄4teaspoon nutmeg
- 1(14 1/2 ounce) can low sodium beef broth
- 3tablespoons flour
- 1tablespoon Worcestershire sauce
- 1⁄2tablespoon dried parsley
- 1⁄4teaspoon black pepper
-
- 4tablespoons light sour cream
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DIRECTIONS
- Preheat oven to 350°F.
- In small skillet, heal olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
- In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.Shape meat mixture into 1" balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
- Pour into a jar with a tight fitting lid beef broth and flour.Shake vigorously until flour is dissolved.
- Pour beef broth mixture into large skillet with lid and add remaining worcestershire and parsley,black pepper, and salt to taste.
- Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
- Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.
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