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Swedish Meatballs

Source of Recipe

Forbidden Foods Diabetic Cooking - by Maggie Powers - e-mail

SWEDISH MEATBALLS
Plan ahead...needs to chill

Exchanges
WW Points
Yield: 12 servings

- 1 egg
- 1/2 cup low-fat (1%) milk
- 2 slices white bread, lightly toasted and made into coarse crumbs
- 1/2 small onion, minced
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1 pound ground skinless turkey breast
- 1/2 pound lean ground pork
- 3 tablespoons all-purpose flour
- 2 teaspoons vegetable oil

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley,
allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for
at least 30 minutes.

Sprinkle the flour on a piece of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil.
Add half the meatballs and cook until browned all over,
5 minutes. Cover and cook the meatballs until the meat is
no longer pink, 20-25 minutes, turning occasionally.
(Remaining meatballs should be refrigerated.) Transfer
the cooked meatballs to a bowl, cover, and keep warm.

Remove any small meat pieces from the skillet. Repeat
step 3 with the remaining meatballs.

One 4-meatball serving equals: Calories: 106, Fat: 3 g, Cholesterol: 54 mg, Sodium: 65 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 15 g ++++ Exchanges: 1/2 Starch, 2 Very Lean Meat ++++ WWP: 2