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Lightened-Up (Turkey) Swedish Meatballs

Lightened-Up (Turkey) Swedish Meatballs

Diethood

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Lturktbls - Recipes
Weight:
1.00 LBS
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Lightened-Up (Turkey) Swedish Meatballs Recipe
 
Author: Katerina | Diethood
Nutrition Information
  • Serves: Serves 4 to 6
  • Serving size: 9 ounces
  • Calories: 311
  • Fat: 16.9
  • Saturated fat: 3.9
  • Carbohydrates: 13.1
  • Sugar: 2.6
  • Sodium: 758 mg
  • Fiber: 1
  • Protein: 29.9
  • Cholesterol: 133 mg
Recipe type: Dinner/Appetizers
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
 
Homemade turkey meatballs smothered in a light, yet very delicious gravy sauce.
Ingredients
FOR THE TURKEY MEATBALLS
  • 1-pound ground turkey
  • ½-cup Panko Bread Crumbs
  • 1 egg, lightly beaten
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground pepper, or to taste
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
FOR THE GRAVY SAUCE
  • 1 tablespoon olive oil
  • 2 tablespoons ⅓ Less Fat Cream Cheese, divided
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2-1/4 cups low-sodium fat-free chicken broth
  • salt and fresh ground pepper, to taste
  • 3 tablespoons chopped fresh parsley
Instructions
  1. Preheat oven to 350.
  2. Place a wire rack over a baking sheet; grease with cooking spray and set aside.
  3. In a large bowl, combine ground turkey, bread crumbs, egg, paprika, cayenne pepper, salt, fresh ground pepper, garlic and oregano.
  4. Using a wooden spoon, mix until well combined and thoroughly incorporated.
  5. Shape mixture into 2-inch balls and place on previously prepared baking sheet. You may have to do this in batches, depending on the size of your baking sheet.
  6. Bake for 16 to 18 minutes, or until cooked through.
In the meantime, prepare the gravy.
  1. Heat olive oil over medium heat in a nonstick frying pan.
  2. Add 1 tablespoon cream cheese to heated oil; gently stir it around until the cream cheese melts.
  3. Whisk in remaining cream cheese, mustard and worcestershire sauce.
  4. Add flour and continue to whisk for about 3 minutes, or until the roux becomes a golden brown color.
  5. Slowly add the chicken broth, whisking constantly to prevent lumps from forming.
  6. Continue to cook over low heat for 10 minutes, or until the gravy thickens.
  7. Remove meatballs from oven and add them to the gravy; continue to cook for about 1 minute, spooning the gravy sauce over the meatballs.
  8. Remove from heat.
  9. Garnish with parsley.
  10. Serve.
 
Notes
Serve over noodles or serve as an appetizer.

WW Smart Points: 8

Recipe Source: DIETHOOD


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